Beef / Pork

Eggplant Cannelloni is for Dinner.

Eggplant Cannelloni takes 40 minutes to prepare.

Eggplant Cannelloni takes 50 minutes to cook.

Eggplant Cannelloni makes 12 servings.

The ingredients for Eggplant Cannelloni are:

Ingredients:
Cannelloni plain, 170 gram(s)
Eggplant, 700 grams
Onions, raw, 3 cup, sliced
Garlic, 2 cloves
Olive Oil, 1 tbsp
Annalisa diced tomatoes, 900 gram(s) (blended)
Salt, 1 dash
Pepper, black, 1 dash
Ground beef, extra lean, 300 grams
Vegetable Broth, 0.5 cup
Brown Sugar, 10 grams
Parmesan Cheese, shredded, 100 grams

Here is how you make Eggplant Cannelloni:

Eggplant, carrots and 2 cups onions are to be sliced and press garlic. Heat oil in a wok pan and fry until soft the carrots and onions for about 5 minutes. Eggplant and 200g tomates; add on and let it simmer at low heat for about 10 minutes, add salt and pepper as desired.Fill the cannelloni with the veggie mixture and the rest spread on top of the canneloni 24 cm X 30 cm pan.Remaining oniuons and tomates and broth mix together, add sugar and salt to taste.Spread the cheese and oregano on the cannelloni in a preheated oven about 180?C for 50 minutes bake.After 30 minutes bakein cover with foil.Number of Servings: 12Recipe submitted by SparkPeople user DALISMUM.

The nutritional information for Eggplant Cannelloni is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 173.6

• Total Fat: 8.9 g
• Cholesterol: 23.2 mg
• Sodium: 355.0 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 2.0 g
• Protein: 10.4 g