EGGPLANT CANNELLONI
Provided by Jackie Rothong
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F.
- For the cannelloni: Fill a large pasta pot with an insert with water. Bring to a boil. Season with salt and cook the lasagna sheets for about 1 to 2 minutes. Fill a large bowl with water and ice. Drain the lasagna sheets and place them in the ice bath. When cool, drain the pasta again, spray the sheets with nonstick spray to keep from sticking and lay them on a sheet pan. Set aside.
- Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook about 1 minute. Season with salt and pepper. Add the eggplant and cook until softened, about 5 minutes. Transfer to a large bowl. Add the oregano and smash the eggplant mixture with a potato masher. Stir in the panko, 1/2 cup of the Parmigiano and the egg. Set aside.
- For the tomato sauce: Heat the oil in a deep medium skillet over medium heat. Add the shallots and garlic and cook about 5 minutes. Stir in tomato puree and basil and season with salt and pepper. Bring to a simmer, adjust heat, and simmer 10 minutes.
- For the anchovy breadcrumbs: Heat the oil and butter in a medium skillet over medium heat. Once bubbling, add the anchovies. Cook, stirring, until the anchovies melt, about 1 minute. Add the panko and toss until coated. Cook until the panko is golden, stirring occasionally, about 2 minutes. Remove from the heat, stir in the parsley and season with salt and pepper. Set aside.
- Ladle 1/2 cup of the tomato sauce into an 8-inch-square baking dish, creating a bed for the pasta.
- Put about 1/4 cup of eggplant filling on a lasagna sheet. Starting with the shortest end, roll it up like a cigar away from you. Continue until all the pasta and filling is used. Lay each cannelloni into the baking dish. Top with more tomato sauce and remaining 1/4 cup freshly grated Parmigiano. Bake until brown and bubbly, about 10 minutes. Remove from the oven and sprinkle with more Parmigiano and with the anchovy breadcrumbs.
EGGPLANT CANNELLONI
Provided by Kristine Subido
Categories Blender Garlic Olive Bake Broil Vegetarian Low Cal High Fiber Goat Cheese Eggplant Bell Pepper Fall Healthy Shallot Self
Number Of Ingredients 11
Steps:
- Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9" x 13" baking dish. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400°F. Mash cheese, olives, capers and 1 tablespoon of the parsley in a bowl. Place 1 tablespoon of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 tablespoon parsley.
HEALTHIER EGGPLANT PARMESAN II
I like this recipe because it is not fried and very tasty. I like to make it healthier by using whole wheat breadcrumbs and reducing the amount of fat. Also, by using mostly egg-whites instead of whole eggs I am able to reduce the cholesterol level.
Provided by MakeItHealthy
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
- Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
- Bake in preheated oven until golden brown, about 35 minutes.
Nutrition Facts : Calories 424 calories, Carbohydrate 51.1 g, Cholesterol 58.6 mg, Fat 15.5 g, Fiber 12.7 g, Protein 22.4 g, SaturatedFat 7 g, Sodium 1301.6 mg, Sugar 21.2 g
EGGPLANT CANNELLONI WITH PINE NUT ROMESCO SAUCE
This vegan and gluten-free casserole relies on sliced eggplant instead of pasta, stuffed with vegetables and grains, and a pungent red pepper sauce.
Provided by Joel Fuhrman, M.D.
Categories HarperCollins Eggplant Casserole/Gratin Wheat/Gluten-Free Vegan Spinach Pine Nut Bell Pepper Dinner
Yield Serves 6
Number Of Ingredients 22
Steps:
- Preheat the oven to 350°F. Lightly oil a nonstick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.
- Heat 2 tablespoons water in a large pan, add the bell pepper, onion, carrots, celery, and garlic and sauté until just tender, adding more water if needed. Add the spinach and VegiZest or other no-salt seasoning blend, and cook until spinach is wilted. Add the cooked quinoa.
- Transfer to a mixing bowl. Mix in 2-3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about 1/4 cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up, and place in the pan. Pour remaining sauce over the eggplant rolls. Bake for 20 minutes, until heated through.
- To make romesco sauce, sauté the onions, garlic, and tomatoes in a little water or white wine until the onions are translucent, add chili powder, and sauté an extra minute. Put onion mixture in a high-powered blender with the remaining ingredients and puree until smooth. Serve eggplant with a drizzle of romesco sauce.
EGGPLANT CANNELLONI
Provided by Robert Irvine : Food Network
Time 2h35m
Yield 6 servings (2 rolls each)
Number Of Ingredients 22
Steps:
- Place the sliced eggplant in a shallow pan with the buttermilk and marinate for 20 minutes.
- Preheat the oven to 375 degrees F. Heat the oil in a large saucepan over medium-high heat to 350 degrees F.
- Beat the eggs and milk together to make an egg wash. Once the oil is to temperature, dredge the eggplant in the flour, tap off any excess, and then coat with the prepared egg wash. Slip gently into the oil and fry until golden brown, about 2 minutes. Flip and continue to cook the other side until golden brown, 2 to 3 minutes. After frying, remove to paper towels to drain. Repeat the process until all the eggplant has been fried.
- Lay the eggplant flat and apply about 1 tablespoon goat cheese to the bottom short edge of the eggplant. Top the goat cheese with 1 basil leaf and roll the eggplant from bottom to top, ensuring the goat cheese and basil stays in the middle of the roll. Place the rolls in a baking dish.
- Top the rolls with Marinara Sauce, sprinkle with Parmesan, and bake until the cheese has melted, about 10 minutes.
- In a saucepan over medium-high heat, add the oil and heat to the verge of smoking. Add the onions and celery and cook until the onions are translucent. Deglaze the pan with the wine, stir and scrape up any bits, and then add the red sauce and garlic. Reduce the heat and simmer for 20 minutes.
- Add the Worcestershire sauce, thyme, oregano, basil, and tomatoes. Season with salt and pepper. Reduce the heat and simmer 1 hour, stirring occasionally.
VEGETARIAN CANNELLONI
I think this is an Edgell recipe. Would be a great summer dish with a tossed salad, sounds fairly economical too!
Provided by Mandy
Categories Australian
Time 35m
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- Cook the garlic & onion in the heated oil until softened, add the herbs & seasonings and cook 30 seconds before stirring in the tomato paste & baked beans, simmer 2-3 minutes.
- Boil cannelloni shells in salted water until just softened, drain & set aside to cool.
- Combine eggs & cottage cheese and corn, carefully spoon equal quantaties into cannelloni shells.
- Spoon 2 tablespoons of tomato-bean micture into greased individual ovenproof dishes and arrange 2 cannelloni shells in each; spoon remaining tomato bean mixture over the shells & top with cheese.
- Bake at 180.C for 20-25 mins or until heated through.
- Garnish with parsley to serve.
Nutrition Facts : Calories 467.2, Fat 19.9, SaturatedFat 8.3, Cholesterol 133.6, Sodium 1513.4, Carbohydrate 44.6, Fiber 8, Sugar 12.9, Protein 32.1
HEALTHY EGGPLANT CANNELLONI
Make and share this Healthy Eggplant Cannelloni recipe from Food.com.
Provided by Sayster
Categories Cheese
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heate oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3-5 minutes.
- Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes.
- Cool. Puree in a blender. Pour into a 9x13 baking dish. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes.
- Heat oven to 400. Mash cheese, olives, capers and 1 T of the parsley in a bowl. Place 1 T of filling at end of each eggplant slice and roll up; Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 T parsley.
- Per serving: 259 cals; 10.7 g fat (4.7 g saturated); 32 g carbs; 10.8 g fiber, 10.5 g protein.
Nutrition Facts : Calories 257.3, Fat 13.4, SaturatedFat 6.5, Cholesterol 22.4, Sodium 2543.2, Carbohydrate 28.4, Fiber 10.2, Sugar 8.8, Protein 10.8
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