Eggplant Cannelloni W/ Roasted Tomato Sauce

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“This sounds so good! 8)”

Ingredients Nutrition


  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.

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