Eggplant Cannelloni with Florentine Filling

– 2 large eggplants, about 1 ¼lbs.
– cooking spray

– 1 egg
– 1 Tbsp. finely minced fresh basil or ½ tsp dried
– 1tsp. minced fresh oregano or ¼ tsp. dried
– ¼ tsp. of salt and pepper
– Generous amount of fresh grate nutmeg
– ¼ cup minced onion
– 1 garlic clove, finely minced
– 1-1/2 cup low-fat cheese or drained Ricotta
– ¼ cup freshly grate parmigiana cheese
– 2 cups fresh spinach
– 1 jar of basil tomato sauce
– 2 Tbsp. parmesan cheese
– 2 Tbsp. minced fresh parsley
– peel of ½ a lemon (optional)

– Preheat oven to 400’F (200’C)
– With a sharp knife, thinly slice bottom/top of Eggplant
– Stand eggplant upright and thinly slice away the skin
– Cut eggplant into long thin vertical slices (½” thick)
– Lightly spray a large baking sheet with cooking spray
– Arrange eggplants in a single layer: bake 5 minutes

– Combine eggs, herbs, seasonings, onion and garlic in a large bowl – stir to blend
– Add cheese, use a fork to blend
– Wash/dry the spinach
– Stack leaves and slice crosswise into fine strips
– Fold in cheese mixture
– Place eggplant slices on cooking surface
– With a spatula spread equal parts cheese/spinach mixture
– Start to roll up your eggplants
– Place seam side down in baking dish (9×13’”) in a single layer
– Pour basil and tomato sauce over – spread out
– Top with shredded parmesan

– Cover dish with foil
– Place in center of oven
– Bake 30 minutes or until sauce is bubbly
– Sprinkle with parsley and lemon peel.

*Can also make ahead and refrigerate. Then bake same day for 45 mins. Serves 6!


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