Main
Recipes
Course
Casseroles
Eggplant Cannelloni W/ Roasted Tomato Sauce Recipe

Eggplant Cannelloni W/ Roasted Tomato Sauce Recipe

Posted by

Rate It!

Eggplant Cannelloni W/ Roasted Tomato Sauce

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 tbsp grated parmesan cheese
2 tbsp chopped fresh herbs ( like basil or parsley or oregano)
2 egg whites
1 cup low-fat ricotta cheese
1 (10 oz) package chopped spinach (thawed or squeezed dry )
1 large eggplant
4 garlic cloves, peeled
1 small sliced onion
10 plum tomatoes
1 tbsp olive oil

Directions:

Heat oven to 400°F.
Spray baking sheet with cooking spray.
Slice tomatoes lengthwise, scraping out seeds with knife tip; discard seeds.
Lay tomato halves cut side down on sheet.
Scatter the sliced onions and garlic around tomatoes.
Sprinkle with some black pepper.
Trim the edged off the eggplants,cut lengthwise in 8 slices.
Lightly,coat a second baking sheet with cooking spray.
Lay slices of eggplant on sheet, overlapping slightly, to fit.
Coat eggplant lightly with cooking spray.
Put both baking sheets in oven.
Roast until slices of eggplant are soft & tomatoes puff & begin to brown, approx 15 minutes.
While in oven, in a medium bowl, mix together spinach, ricotta, egg whites & herbs.
When done, remove vegetables from oven and turn heat down to 350°F.
With tongs, remove skins from tomatoes and discard.
Scrape the tomatoes, onion, garlic, and juices from pan into food processor.
Process until a chunky sauce forms.
Spoon in 1 cup of sauce into 9x9-inch baking pan.
Place 1/3 cup ricotta & spinach mixture over one eggplant slice.
Roll up from small end, placing seam-side down in pan.
Do the same for remaining eggplant slices, using up the filling.
Pour tomato sauce over eggplant rolls.
Sprinkle parmesan over top.
Bake until cheese has melted and dish is hot, approx 25 minutes.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	251.88 Kcal (1055 kJ)
Calories from fat	111.53 Kcal
		% Daily Value*
Total Fat	12.39g	19%
Cholesterol	33.57mg	11%
Sodium	131.16mg	5%
Potassium	789.19mg	17%
Total Carbs	23.09g	8%
Sugars	10.36g	41%
Dietary Fiber	6.18g	25%
Protein	13.51g	27%
Vitamin C	26.1mg	44%
Iron	0.2mg	1%
Calcium	195.7mg	20%

Amount Per 100 g
Calories	64.83 Kcal (271 kJ)
Calories from fat	28.71 Kcal
		% Daily Value*
Total Fat	3.19g	19%
Cholesterol	8.64mg	11%
Sodium	33.76mg	5%
Potassium	203.12mg	17%
Total Carbs	5.94g	8%
Sugars	2.67g	41%
Dietary Fiber	1.59g	25%
Protein	3.48g	27%
Vitamin C	6.7mg	44%
Iron	0.1mg	1%
Calcium	50.4mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Potato Eggplant Casserole

Eggplant, Potato, Onion and 12 more..
Pot Roasted Eggplant With Tomatoes And Cumin

Eggplant, Garlic cloves minced, Kosher or sea salt and 8 more..
Grilled Chicken and Ratatouille

Zucchini , halved lengthwise and 8 more..
Grilled Chicken and Ratatouille

Zucchini , halved lengthwise and 8 more..
Italian Potato Salad

Red potatoes, cooked and cut into 1 inch pieces and 10 more..
Italian Potato Salad

Red potatoes, cooked and cut into 1-inch pieces and 10 more..
Easy Italian Potato Salad

Red potatoes, cooked and cut into 1-inch pieces and 10 more..
Caesar Salad Dressing

Grated parmesan cheese, Buttermilk, Fresh lemon juice and 7 more..
Low-Fat Eggplant Parmesan (Kosher-Dairy)

Eggplants (about 2 medium), Egg whites, Water (cold tub ) and 12 more..
Vegetable Stacks

Olive oil, Eggplant, cut in 12 slices (1/2 inch thick ) and 8 more..
Eggplant Spaghetti

Eggplant,peeled and cut in small cubes, Salt, Olive oil and 7 more..
Eggplant Bake

Olive oil, Eggs, lightly beaten and 8 more..
Ratatouille

Olive oil, Garlic, Onion, finely chopped and 17 more..