Eggplant Cannelloni W/ Roasted Tomato Sauce

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 tablespoons grated parmesan cheese
• 2 tablespoons chopped fresh herbs (like basil or parsley or oregano)
• 2 egg whites
• 1 cup low-fat ricotta cheese
• 1 (10 ounce) package chopped spinach (thawed or squeezed dry)
• 1 large eggplant
• 4 garlic cloves, peeled
• 1 small sliced onion
• 10 plum tomatoes
• 1 tablespoon olive oil

Recipe

• 1 heat oven to 400°f.
• 2 spray baking sheet with cooking spray.
• 3 slice tomatoes lengthwise, scraping out seeds with knife tip; discard seeds.
• 4 lay tomato halves cut side down on sheet.
• 5 scatter the sliced onions and garlic around tomatoes.
• 6 sprinkle with some black pepper.
• 7 trim the edged off the eggplants,cut lengthwise in 8 slices.
• 8 lightly,coat a second baking sheet with cooking spray.
• 9 lay slices of eggplant on sheet, overlapping slightly, to fit.
• 10 coat eggplant lightly with cooking spray.
• 11 put both baking sheets in oven.
• 12 roast until slices of eggplant are soft & tomatoes puff & begin to brown, approx 15 minutes.
• 13 while in oven, in a medium bowl, mix together spinach, ricotta, egg whites & herbs.
• 14 when done, remove vegetables from oven and turn heat down to 350°f.
• 15 with tongs, remove skins from tomatoes and discard.
• 16 scrape the tomatoes, onion, garlic, and juices from pan into food processor.
• 17 process until a chunky sauce forms.
• 18 spoon in 1 cup of sauce into 9x9-inch baking pan.
• 19 place 1/3 cup ricotta & spinach mixture over one eggplant slice.
• 20 roll up from small end, placing seam-side down in pan.
• 21 do the same for remaining eggplant slices, using up the filling.
• 22 pour tomato sauce over eggplant rolls.
• 23 sprinkle parmesan over top.
• 24 bake until cheese has melted and dish is hot, approx 25 minutes.