Eggplant Canneloni

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 453.5
  • Total Fat: 25.3 g
  • Cholesterol: 64.6 mg
  • Sodium: 910.5 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 7.3 g
  • Protein: 32.2 g

View full nutritional breakdown of Eggplant Canneloni calories by ingredient
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Lo-carb alternative to fulfill that pasta urge. Also a great way to use up leftover holiday turkey. Lo-carb alternative to fulfill that pasta urge. Also a great way to use up leftover holiday turkey.
Number of Servings: 4


    * Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb). Sliced lengthwise into 8 - 1/3" thick.
    * Sauce, Bertolli Tomato and Basil Spaghetti Sauce (or your personal favorite), 2 cup
    * Italian Seasoning, 3 tbsp
    * Turkey (light meat), 1 cup, cooked, chopped or diced
    * Ricotta Cheese, part skim milk, 1 cup
    * Spinach, frozen, .5 package (10 oz), thawed & drained
    * Parmesan Cheese, grated, .25 cup
    * Mozzarella Cheese, part skim milk, 4 oz, thinly sliced into 8 slices
    * Olive Oil, 3.5 tbsp
    salt & pepper to taste


Heat grill pan over high heat until hot.

Cut eggplant lengthwise into 8 (1/3-inch-thick) slices, discarding ends. Brush both sides of slices with olive oil, then season with salt and pepper.

Grill slices in batches, turning over once, until golden brown and tender, about 4 minutes, then transfer to a tray.

Preheat oven to 375 degrees.

Assemble eggplant rolls:
Stir together cheeses (reserve some of parmesan for topping), turkey, spinach, italian seasoning, pepper, and salt. Divide cheese mixture among slices (3 to 4 tablespoons per slice), leaving an 1/8-inch border along edge. Roll up each slice, beginning with a short end, and top rolls with sauce, slice of mozzarella, and dusting of parmesan cheese. Bake, uncovered, until cheese is melted and golden and sauce is bubbling, 30 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user BONZAIBNNY.

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