Eggplant Cannelloni

by Sara on June 19, 2010

This recipe was born after I caught myself drooling over a picture of cannelloni in a popular cooking magazine. Oh, how I wanted that cannelloni for dinner! Pasta sheets, however, were nowhere in sight. 

The next best thing? Eggplant. This pudgy purple vegetable is quite versatile, and it cooks up in a minute. 


1 medium eggplant

1/2 cup part skim or low fat ricotta cheese

2 Laughing Cow Garlic and Herb cheese wedges

chopped spinach (about 1/2 cup)

1-2 T. chopped kalamata olives (optional)

favorite pasta sauce (I used Bertoli Organic Olive Oil, Basil and Garlic)

olive oil

salt and pepper to taste


1. Cut the eggplant lengthwise into 1/4 thick slices. Lightly rub with olive oil and season with salt and pepper.

2. Broil eggplant slices for 10-15 minutes, or until they are slightly browned on both sides. 

3. While eggplant is broiling, mix ricotta, Laughing Cow wedges, spinach and kalamata olives. Add salt and pepper to taste.

4. Pour 1/2 cup –1 cup sauce (depending on how much you want) in an 8 x 8 baking dish. Set aside.

5. Place a small mound of ricotta mixture in the center of each eggplant slice.

6. Roll one side of an eggplant slice over the ricotta mixture and place seam side down in the baking dish. Repeat with remaining eggplant slices.

7. Bake for 10 minutes at 350 degrees.

Serves 2 (but can easily be doubled, tripled, quadrupled!)



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