Italian

Eggplant Canneloni is for Dinner.

Eggplant Canneloni takes 45 minutes to prepare.

Eggplant Canneloni takes 30 minutes to cook.

Eggplant Canneloni makes 4 servings.

The ingredients for Eggplant Canneloni are:

* Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb). Sliced lengthwise into 8 - 1/3" thick.
* Sauce, Bertolli Tomato and Basil Spaghetti Sauce (or your personal favorite), 2 cup
* Italian Seasoning, 3 tbsp
* Turkey (light meat), 1 cup, cooked, chopped or diced
* Ricotta Cheese, part skim milk, 1 cup
* Spinach, frozen, .5 package (10 oz), thawed & drained
* Parmesan Cheese, grated, .25 cup
* Mozzarella Cheese, part skim milk, 4 oz, thinly sliced into 8 slices
* Olive Oil, 3.5 tbsp
salt & pepper to taste

Here is how you make Eggplant Canneloni:

Heat grill pan over high heat until hot.Cut eggplant lengthwise into 8 (1/3-inch-thick) slices, discarding ends. Brush both sides of slices with olive oil, then season with salt and pepper.Grill slices in batches, turning over once, until golden brown and tender, about 4 minutes, then transfer to a tray.Preheat oven to 375 degrees.Assemble eggplant rolls:Stir together cheeses (reserve some of parmesan for topping), turkey, spinach, italian seasoning, pepper, and salt. Divide cheese mixture among slices (3 to 4 tablespoons per slice), leaving an 1/8-inch border along edge. Roll up each slice, beginning with a short end, and top rolls with sauce, slice of mozzarella, and dusting of parmesan cheese. Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 30 minutes.Number of Servings: 4Recipe submitted by SparkPeople user BONZAIBNNY.

The nutritional information for Eggplant Canneloni is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 453.5

• Total Fat: 25.3 g
• Cholesterol: 64.6 mg
• Sodium: 910.5 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 7.3 g
• Protein: 32.2 g

Eggplant Canneloni is Italian cuisine.

The dietary needs meet for Eggplant Canneloni is Low Carb