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.
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
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