Eggplant Cannelloni

10 Ingredients

For the filling

400grams ricotta
100grams spinach
75grams parmesan, grated
1 pinch cracked black pepper

For the tomato sauce

1 medium onion, peeled and diced
400grams chopped tomatoes, can
2 cloves garlic, peeled and minced
1teaspoons oregano, dried

2 large eggplants, sliced thinly lengthways
2tablespoons olive oil, divided

Nutrition per serving

17% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

There's no need for pasta with these eggplant "cannelloni" rolls with spinach and ricotta filling.

Method

Step 1 of 5

Pre-heat the oven to 200°C/180°C fan-forced. Brush the eggplant slices with oil on each side and place in a large griddle pan over a high heat. Cook for 2-3 minutes on each side until soft, working in batches.

Step 2 of 5

In a large saucepan on a medium heat, sauté the onions, garlic and oregano for 2-3 minutes until soft, then stir in the chopped tomatoes. Reduce heat and simmer for 10 minutes, stirring occasionally.

Step 3 of 5

Wilt the spinach in the microwave for 2 minutes in a large bowl with a dash of water. Add the ricotta, half the parmesan and cracked black pepper and mix well to combine.

Step 4 of 5

To assemble, pour half the tomato sauce into a rectangular baking dish, take a slice of eggplant and place a spoonful of ricotta filling on one end, then roll up to form a cannelloni shape. Repeat with each eggplant slice and add to the baking dish.

Step 5 of 5

Pour over the remaining tomato sauce, top with parmesan and bake for 40 minutes until golden.