Vegetarian

Eggplant Cannelloni is for Dinner.

Eggplant Cannelloni takes several minutes to prepare.

Eggplant Cannelloni takes several minutes to cook.

Eggplant Cannelloni makes 4 servings.

The ingredients for Eggplant Cannelloni are:

Sauce
1 tablespoon olive oil
4 large shallots, sliced
4 cloves garlic
2 jars (12 oz each) roasted red peppers, drained
1/2 cup fresh squeezed orange juice (juice of 1 orange)

Eggplant
2 medium eggplants, cut lengthwise into 1/2-inch slices
olive oil cooking spray

Filling
4 oz goat cheese
4 kalamata olives, pitted and minced
1 teaspoon capers, chopped
2 tablespoons chopped fresh parsley

Here is how you make Eggplant Cannelloni:

For sauceHeat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9" x 13" baking dish.For eggplantCoat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400˚.For fillingMash cheese, olives, capers and 1 tbsp of the parsley in a bowl. Place 1 tbsp of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 tbsp parsley.Number of Servings: 4Recipe submitted by SparkPeople user RACHAELK247.

The nutritional information for Eggplant Cannelloni is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 347.3

• Total Fat: 20.1 g
• Cholesterol: 10.0 mg
• Sodium: 718.2 mg
• Total Carbs: 36.2 g
• Dietary Fiber: 7.0 g
• Protein: 7.3 g

Eggplant Cannelloni is Italian cuisine.