EGGPLANT CANNELLONI
Provided by Jackie Rothong
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F.
- For the cannelloni: Fill a large pasta pot with an insert with water. Bring to a boil. Season with salt and cook the lasagna sheets for about 1 to 2 minutes. Fill a large bowl with water and ice. Drain the lasagna sheets and place them in the ice bath. When cool, drain the pasta again, spray the sheets with nonstick spray to keep from sticking and lay them on a sheet pan. Set aside.
- Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook about 1 minute. Season with salt and pepper. Add the eggplant and cook until softened, about 5 minutes. Transfer to a large bowl. Add the oregano and smash the eggplant mixture with a potato masher. Stir in the panko, 1/2 cup of the Parmigiano and the egg. Set aside.
- For the tomato sauce: Heat the oil in a deep medium skillet over medium heat. Add the shallots and garlic and cook about 5 minutes. Stir in tomato puree and basil and season with salt and pepper. Bring to a simmer, adjust heat, and simmer 10 minutes.
- For the anchovy breadcrumbs: Heat the oil and butter in a medium skillet over medium heat. Once bubbling, add the anchovies. Cook, stirring, until the anchovies melt, about 1 minute. Add the panko and toss until coated. Cook until the panko is golden, stirring occasionally, about 2 minutes. Remove from the heat, stir in the parsley and season with salt and pepper. Set aside.
- Ladle 1/2 cup of the tomato sauce into an 8-inch-square baking dish, creating a bed for the pasta.
- Put about 1/4 cup of eggplant filling on a lasagna sheet. Starting with the shortest end, roll it up like a cigar away from you. Continue until all the pasta and filling is used. Lay each cannelloni into the baking dish. Top with more tomato sauce and remaining 1/4 cup freshly grated Parmigiano. Bake until brown and bubbly, about 10 minutes. Remove from the oven and sprinkle with more Parmigiano and with the anchovy breadcrumbs.
EGGPLANT CANNELLONI
Provided by Kristine Subido
Categories Blender Garlic Olive Bake Broil Vegetarian Low Cal High Fiber Goat Cheese Eggplant Bell Pepper Fall Healthy Shallot Self
Number Of Ingredients 11
Steps:
- Heat 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. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400°F. Mash cheese, olives, capers and 1 tablespoon of the parsley in a bowl. Place 1 tablespoon 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 tablespoon parsley.
EGGPLANT CANNELLONI WITH PINE NUT ROMESCO SAUCE
This vegan and gluten-free casserole relies on sliced eggplant instead of pasta, stuffed with vegetables and grains, and a pungent red pepper sauce.
Provided by Joel Fuhrman, M.D.
Categories HarperCollins Eggplant Casserole/Gratin Wheat/Gluten-Free Vegan Spinach Pine Nut Bell Pepper Dinner
Yield Serves 6
Number Of Ingredients 22
Steps:
- Preheat the oven to 350°F. Lightly oil a nonstick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.
- Heat 2 tablespoons water in a large pan, add the bell pepper, onion, carrots, celery, and garlic and sauté until just tender, adding more water if needed. Add the spinach and VegiZest or other no-salt seasoning blend, and cook until spinach is wilted. Add the cooked quinoa.
- Transfer to a mixing bowl. Mix in 2-3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about 1/4 cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up, and place in the pan. Pour remaining sauce over the eggplant rolls. Bake for 20 minutes, until heated through.
- To make romesco sauce, sauté the onions, garlic, and tomatoes in a little water or white wine until the onions are translucent, add chili powder, and sauté an extra minute. Put onion mixture in a high-powered blender with the remaining ingredients and puree until smooth. Serve eggplant with a drizzle of romesco sauce.
EGGPLANT CANNELLONI
Provided by Robert Irvine : Food Network
Time 2h35m
Yield 6 servings (2 rolls each)
Number Of Ingredients 22
Steps:
- Place the sliced eggplant in a shallow pan with the buttermilk and marinate for 20 minutes.
- Preheat the oven to 375 degrees F. Heat the oil in a large saucepan over medium-high heat to 350 degrees F.
- Beat the eggs and milk together to make an egg wash. Once the oil is to temperature, dredge the eggplant in the flour, tap off any excess, and then coat with the prepared egg wash. Slip gently into the oil and fry until golden brown, about 2 minutes. Flip and continue to cook the other side until golden brown, 2 to 3 minutes. After frying, remove to paper towels to drain. Repeat the process until all the eggplant has been fried.
- Lay the eggplant flat and apply about 1 tablespoon goat cheese to the bottom short edge of the eggplant. Top the goat cheese with 1 basil leaf and roll the eggplant from bottom to top, ensuring the goat cheese and basil stays in the middle of the roll. Place the rolls in a baking dish.
- Top the rolls with Marinara Sauce, sprinkle with Parmesan, and bake until the cheese has melted, about 10 minutes.
- In a saucepan over medium-high heat, add the oil and heat to the verge of smoking. Add the onions and celery and cook until the onions are translucent. Deglaze the pan with the wine, stir and scrape up any bits, and then add the red sauce and garlic. Reduce the heat and simmer for 20 minutes.
- Add the Worcestershire sauce, thyme, oregano, basil, and tomatoes. Season with salt and pepper. Reduce the heat and simmer 1 hour, stirring occasionally.
EGGPLANT CANNELLONI-ROBERT IRVINE
From Restaurant: Impossible, Episode: Villari's, this looks so good! It uses goat cheese instead of the usual mozzarella. Putting here for safekeeping. You can use the marinara sauce recipe posted here, or use one of your choice, even store bought.If using the recipe here, it does need to cook one hour, so might want to plan accordingly.
Provided by Sharon123
Categories Vegetable
Time 2h15m
Yield 6 2 for each person, 6 serving(s)
Number Of Ingredients 23
Steps:
- Place the sliced eggplant in a shallow pan with the buttermilk and marinate for 20 minutes.
- Preheat the oven to 375 degrees F. Heat the oil in a large saucepan over medium-high heat to 350 degrees F.
- Beat the eggs and milk together to make an egg wash. Once the oil is to temperature, dredge the eggplant in the flour, tap off any excess, and then coat with the prepared egg wash. Slip gently into the oil and fry until golden brown, about 2 minutes(or fry in skillet in 1/4 cup oil or less, turning halfway-2 to 3 minutes each side). Flip and continue to cook the other side until golden brown, 2 to 3 minutes. After frying, remove to paper towels to drain. Repeat the process until all the eggplant has been fried.
- Lay the eggplant flat and apply about 1 tablespoon goat cheese to the bottom short edge of the eggplant. Top the goat cheese with 1 basil leaf and roll the eggplant from bottom to top, ensuring the goat cheese and basil stays in the middle of the roll. Place the rolls in a baking dish.
- Top the rolls with Marinara Sauce, sprinkle with Parmesan, and bake until the cheese has melted, about 10 minutes.
- For the marinara sauce:.
- In a saucepan over medium-high heat, add the oil and heat very hot, to the verge of smoking. Add the onions and celery and cook until the onions are translucent. Deglaze the pan with the wine, stir and scrape up any bits, and then add the red sauce and garlic. Reduce the heat and simmer for 20 minutes.
- Add the Worcestershire sauce, thyme, oregano, basil, and tomatoes. Season with salt and pepper. Reduce the heat and simmer 1 hour, stirring occasionally.
Nutrition Facts : Calories 1979.1, Fat 170.8, SaturatedFat 27.2, Cholesterol 179.4, Sodium 1493.1, Carbohydrate 88.8, Fiber 15.4, Sugar 33.5, Protein 27.1
HEALTHY EGGPLANT CANNELLONI
Make and share this Healthy Eggplant Cannelloni recipe from Food.com.
Provided by Sayster
Categories Cheese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heate oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3-5 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 9x13 baking dish. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes.
- Heat oven to 400. Mash cheese, olives, capers and 1 T of the parsley in a bowl. Place 1 T of filling at end of each eggplant slice and roll up; Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 T parsley.
- Per serving: 259 cals; 10.7 g fat (4.7 g saturated); 32 g carbs; 10.8 g fiber, 10.5 g protein.
Nutrition Facts : Calories 257.3, Fat 13.4, SaturatedFat 6.5, Cholesterol 22.4, Sodium 2543.2, Carbohydrate 28.4, Fiber 10.2, Sugar 8.8, Protein 10.8
More about "healthy eggplant cannelloni recipes"
EGGPLANT CANNELLONI - DIVALICIOUS RECIPES
From divaliciousrecipes.com
Reviews 10Category Main CourseCuisine VegetarianTotal Time 50 mins
EGGPLANT CANNELLONI | PURE FLAVOR®
From pure-flavor.com
Servings 4Category Craft House Collection®
EASY CANNELLONI RECIPE FOR VEGETARIAN - ARIE'S KITCHEN
From arieskitchen.net
EGGPLANT CANNELLONI — FORAGED DISH
From forageddish.com
EGGPLANT CANNELLONI RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
EGGPLANT CANNELLONI RECIPE | SELF
From self.com
EGGPLANT CANNELLONI RECIPE | EAT SMARTER USA
From eatsmarter.com
EGGPLANT CANNELLONI RECIPE | EAT SMARTER USA
From eatsmarter.com
GET THE SIMPLE RECIPE FOR THIS CREAMY GRILLED EGGPLANT …
From aol.com
EGGPLANT CANNELLONI RECIPE | CARL'S HOME AND RECIPES
From carlshomeblog.com
HEALTHY EGGPLANT CANNELLONI RECIPE - WEBETUTORIAL
From webetutorial.com
10 BEST HEALTHY CANNELLONI RECIPES | YUMMLY
From yummly.com
EGGPLANT CANNELLONI (VEGAN - PALEO) - EVERY LAST BITE
From everylastbite.com
EGGPLANT CANNELLONI - LUNCH RECIPES
From fooddiez.com
EGGPLANT CANNELLONI | HEALTHY RECIPES, VEGGIE RECIPES, COOKING …
From pinterest.ca
RECIPE OF EGGPLANT CANNELLONI - LASAGNAS
From recipesenglish.com
CANNELLONI WITH EGGPLANT - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
VEGETARIAN ROASTED EGGPLANT CANNELLONI - THE PETITE COOK™
From thepetitecook.com
FEATURED RECIPE: EGGPLANT CANNELLONI (DAIRY FREE, VEGAN)
From naturesemporium.com
VEGAN EGGPLANT CANNELLONI WITH TOFU RICOTTA - FORKFUL OF PLANTS
From forkfulofplants.com
EGGPLANT CANNELLONI | PALEO LEAP
From paleoleap.com
EGGPLANT CANNELLONI WITH MUSHROOMS RECIPES AND FOOD TIPS
From recipes.camp
EGGPLANT CANNELLONI – RECIPES NETWORK
From recipenet.org
EGGPLANT CANNELLONI - RECIPE NETWORK DIARY
From recipenetworkdiary.com
EGGPLANT INVOLTINI VEGETARIAN CANNELLONI - CULINARY IMMIGRATION
From culinaryimmigration.com
EGGPLANT, KALE & RICOTTA CANNELLONI: HEALTHIER GLUTEN-FREE DINNER
From foodal.com
17 HEALTHY EGGPLANT RECIPES THAT ARE BURSTING WITH FLAVOR
From tasteofhome.com
EGGPLANT CANNELLONI RECIPE - RECIPEYUM
From recipeyum.com.au
EGGPLANT CANNELLONI RECIPE WITH TOMATO AND PEPPER SAUCE
EGGPLANT CANNELLONI RECIPE - COOKIST
From cookist.com
EGGPLANT AND RICOTTA CANNELLONI RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
EGGPLANT CANNELLONI RECIPE | WOOLWORTHS
From woolworths.com.au
EGGPLANT CANNELLONI [VEGAN, GLUTEN-FREE] - ONE GREEN PLANET
From onegreenplanet.org
CANNELLONI STUFFED WITH EGGPLANT — EVERYDAY GOURMET
From everydaygourmet.tv
A SIMPLE RECIPE FOR CREAMY GRILLED EGGPLANT CANNELLONI
From intheknow.com
EGGPLANT CANNELLONI - NO GLUTEN, NO PROBLEM
From nogluten-noproblem.com
EGGPLANT CANNELLONI RECIPE - LOSTMEALS.ORG
From lostmeals.org
EGGPLANT CANNELLONI - GLUTEN FREE RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #low-protein #main-dish #eggs-dairy #vegetables #easy #dinner-party #vegetarian #cheese #dietary #low-cholesterol #low-calorie #low-carb #low-in-something #peppers #4-hours-or-less
You'll also love