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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 346.4
  • Total Fat: 8.4 g
  • Cholesterol: 17.5 mg
  • Sodium: 344.8 mg
  • Total Carbs: 46.8 g
  • Dietary Fiber: 9.0 g
  • Protein: 22.3 g

View full nutritional breakdown of Cheesy Eggplant Cannelloni calories by ingredient
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Cheesy Eggplant Cannelloni

Submitted by: FLOWERDALEJEWEL


Number of Servings: 1

Ingredients

    1 large Scallions (or Spring Onions) chopped finely
    5 1/2 oz (150 grams) Eggplant, chopped
    Basil, 1/2 tsp Dried or 1/8 cup fresh chopped
    1 3/4 oz (50 grams) Low Fat Cottage Cheese
    3/4 tblsp Parmesan Cheese, grated
    1 sheet (1 1/2 oz or 47gram each) sheets fresh Lasagne pasta sheets
    1/2 cloves Garlic, minced
    1/2 cups Canned diced Tomatoes, No salt
    1/2 tsp Splenda No Calorie Sweetener
    1oz (25grams) Low Fat Mozzarella Cheese, grated
    2 shakes Black pepper
    1/4 tsp Onion powder

Directions

Preheat oven to 350 F (180 C) and spray Lasagne dish with Canola Oil.

Spray skillet with canola spray and saute half the onions and nutmeg until soft, add egg plant, turn heat to high and saute until eggplant is browned and soft. Transfer to a bowl and allow to cool for @ 5 minutes. When cool, add half the pepper, onion powder, half the basil, cottage cheese and parmesan cheese, mix well to combine.

Cut each pasta sheet in half making 8 smaller sheets. Lay the sheets out and place equal amounts of the eggplant mixture along one edge. Roll up as for cannelloni and place, seam side down, into the baking dish.

Spray skillet with some more canola spray and saute the other half of the onions and the garlic until soft. Add the tomatoes, Splenda, remaining basil, other half of the pepper and 1/2 cup of water. Cook for @5 minutes until it is slightly reduced.

Pour tomato sauce over the cannelloni and sprinkle with the mozzarella cheese.

Cook in the preheated oven for 30 to 35 minutes, or until cannelloni are tender when pierced with a pointed knife.

Serve with a salad.

Number of Servings: 1

Recipe submitted by SparkPeople user FLOWERDALEJEWEL.





TAGS:  Vegetarian Meals |

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