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Eggplant Cannelloni

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eggplant-cannelloni

I don’t just make this dish just because it tastes great. I also make it because it is a delicious way for me to watch my carbs!

Serves 8

Ingredients:

  • 2 large eggplants
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • 1.5 pounds lean ground beef
  • 2 tablespoons green onions, finely chopped
  • 2 tablespoons fresh parsley, finely chopped
  • About 16 slices of Provolone cheese
  • 1 ½ cup marinara sauce*
  • 2 cups “Cynthia’s Special White Sauce”**
  • 2 tablespoons Parmesan cheese
  • Salt and pepper to taste

Directions:

Cut the eggplants lengthwise in thin slices. You should be able to get 6 to 8 slices per eggplant. In a large bowl, mix the eggplant slices with the lemon juice, salt, and pepper. Transfer them to a covered microwavable container. Microwave them on high for about 8 to10 minutes, or until they are tender. Set aside.

In a large skillet, heat up the olive oil and sauté the onions. Add the rosemary and the ground beef. Cook it on medium high for about 10 minutes or until the meat is done. Season it with salt and pepper. Fold in the green onion and the parsley.

Assemblage:

In each one of the eggplant slices, place one slice of the Provolone cheese, and about 1 tablespoon of the ground beef. Roll it like cannelloni.

 In a large ovenproof dish, place some marinara sauce on the bottom, about ½ cup. Place all the eggplant cannellonis over the sauce, very close to each other in one single layer. Top them with the remaining marinara sauce and the “Cynthia’s Special White Sauce”. Sprinkle the Parmesan cheese on top. Bake the dish in a pre-heated oven (350 degrees) for about 15 to 20 minutes, or until all of the sauces are incorporated and the Provolone cheese inside the cannellonis have melted. Let stand for 5 minutes before serving. Delicious with a glass of merlot!

Notes:

*You can make your own marina sauce by slow cooking about 8 to 10 chopped tomatoes, olive oil, some marjoram, and 3 minced garlic cloves. Season the sauce with salt and pepper and parsley.  If you don’t have the time, the patience, or if you simply don’t mind losing on flavor, just get a good one at your grocery store.

**You can replace the “Cynthia’s Special White Sauce” for a store bought white sauce. Again, just do that if you don’t have the time, the patience, or if you don’t mind missing out on flavor. The recipe for the “Cynthia’s Special White Sauce” is also in the recipe blog, and I use it in a lot of different recipes. It really makes a difference!

If you don't eat meat, you can use a mix of ricotta, sheered smoked gouda, and a little bit of half and half to stuff the eggplants. It will also taste great!

I don’t just make this dish just because it tastes great. I also make it because it is a delicious way for me to watch my carbs!  It’s great to be able to balance.  Some days you splurge, some days you are a little bit more careful with what you put on your plate.  But there is one thing I don’t skip - flavor!  When you know ingredients you can always include flavor!

Nutrition Facts:

8 Servings

Amount Per Serving
 
Calories 474.6
 
Total Fat 36.0 g
 
Cholesterol 93.8 mg
 
Sodium 896.0 mg

Potassium 327.8 mg
 
Total Carbohydrate 10.6 g
 
Dietary Fiber 2.4 g
 
Sugars 4.6 g
 
Protein 27.1 g

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