Eggplant Cannelloni with Roasted Tomato Sauce

Eggplant Cannelloni with Roasted Tomato Sauce Recipe - Authentic Italian Dish

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Eggplant Cannelloni with Roasted Tomato Sauce is a delicious and healthy vegetarian dish that is perfect for a cozy night in. This recipe combines the rich flavors of roasted tomatoes, creamy ricotta cheese, and tender eggplant to create a satisfying meal that is sure to impress your family and friends.

History

The origins of Eggplant Cannelloni with Roasted Tomato Sauce can be traced back to traditional Italian cuisine. Cannelloni is a type of pasta that is typically filled with a savory mixture of cheese, meat, or vegetables. In this recipe, we are using eggplant slices as a substitute for pasta to create a lighter and healthier version of this classic dish.

Ingredients

1 tbsp olive oil
10 plum tomatoes
1 small onion, sliced
4 cloves garlic, peeled
1 large eggplant
10 oz (283 g) package of frozen chopped spinach, thawed and squeezed dry
1 cup low-fat ricotta cheese
2 egg whites
2 tbsp chopped fresh herbs, such as basil, oregano, and parsley
2 tbsp grated parmesan cheese

How to prepare

1. Preheat the oven to 400°F (204°C). Coat a baking sheet with cooking spray. Slice the tomatoes lengthwise. Scrape out the seeds with the tip of a knife and discard them. Lay the tomato halves cut side down on the baking sheet. Scatter the onion slices and garlic among the tomatoes, then sprinkle with black pepper to taste.
2. Trim the ends off the eggplant and cut it lengthwise into 8 slices. Lightly coat a second baking sheet with cooking spray. Lay the eggplant slices on the sheet, overlapping slightly to fit. Lightly coat the eggplant slices with cooking spray. Place both baking sheets in the oven. Roast until the eggplant slices are soft and the tomatoes puff and start to brown, about 15 minutes.
3. Meanwhile, in a medium bowl, mix the spinach, ricotta or cottage cheese, egg whites, and herbs. When the vegetables are done, remove them from the oven and reduce the heat to 350°F (177°C). Using tongs, pull the skins off the tomatoes and discard them. Scrape the tomatoes, onion, garlic, and pan juices into a food processor and process until a chunky sauce forms.
4. Spoon 1 cup of the sauce into the bottom of a 9 x 9-inch baking pan. Place about 0.33 cup of the spinach-ricotta mixture on one eggplant slice, roll it up from the small end, and place it seam side down in the baking pan. Repeat with the remaining slices, using all of the filling. Top the eggplant rolls with the remaining tomato sauce and sprinkle with Parmesan. Bake until the cheese is melted and the casserole is hot, about 25 minutes.

Variations

Add cooked ground turkey or chicken to the spinach-ricotta mixture for a meaty twist.
Substitute zucchini slices for the eggplant for a lighter option.
Top the cannelloni with a sprinkle of breadcrumbs before baking for added crunch.

Cooking Tips & Tricks

Make sure to roast the tomatoes until they are soft and slightly browned to bring out their natural sweetness.

- Thoroughly squeeze the excess moisture out of the thawed spinach to prevent the filling from becoming too watery.

- Use a sharp knife to carefully remove the skins from the roasted tomatoes before processing them into a sauce.

Serving Suggestions

Serve the Eggplant Cannelloni with a side salad of mixed greens dressed with balsamic vinaigrette for a complete and nutritious meal.

Cooking Techniques

Roasting the tomatoes and eggplant adds depth of flavor to the dish.

- Rolling the spinach-ricotta mixture in the eggplant slices creates a beautiful presentation.

Ingredient Substitutions

Use cottage cheese instead of ricotta for a lower-fat option.

- Substitute fresh basil or oregano for the parsley for a different flavor profile.

Make Ahead Tips

You can prepare the tomato sauce and spinach-ricotta filling ahead of time and assemble the cannelloni just before baking.

Presentation Ideas

Garnish the Eggplant Cannelloni with fresh basil leaves or a drizzle of balsamic glaze for a pop of color.

Pairing Recommendations

Serve the cannelloni with a glass of red wine, such as a Chianti or Merlot, for a perfect pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the cannelloni in the oven at 350°F (177°C) until heated through, or microwave individual portions for a quick meal.

Nutrition Information

Calories per serving

220

Carbohydrates

- Total Carbohydrates: 18g

- Dietary Fiber: 5g

- Sugars: 8g

Fats

- Total Fat: 8g

- Saturated Fat: 3g

- Trans Fat: 0g

Proteins

- Protein: 12g

Vitamins and minerals

Vitamin A: 25% DV

- Vitamin C: 30% DV

- Calcium: 20% DV

- Iron: 15% DV

Alergens

Contains dairy (ricotta cheese, Parmesan cheese)

Summary

Eggplant Cannelloni with Roasted Tomato Sauce is a nutrient-dense dish that is rich in vitamins, minerals, and fiber. It is a great source of protein and healthy fats, making it a satisfying and balanced meal option.

Summary

Eggplant Cannelloni with Roasted Tomato Sauce is a flavorful and nutritious dish that is perfect for a cozy night in. With a rich tomato sauce, creamy ricotta filling, and tender eggplant slices, this recipe is sure to become a new favorite in your household. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Eggplant Cannelloni with Roasted Tomato Sauce. It was a warm summer day, and I was rummaging through an old cookbook that had been passed down through generations in our family. As I flipped through the pages, I stumbled upon a hand-written note tucked away between the pages. It read:

"To my dearest granddaughter, may this recipe bring you as much joy and comfort as it has brought me. Love, Nonna Maria."

I smiled as I read the note, feeling a deep sense of connection to my grandmother who had passed away many years ago. I had always admired her cooking skills and the way she effortlessly created delicious meals from scratch. I knew that this recipe was something special, and I couldn't wait to give it a try.

I set out to gather the ingredients, making a mental note to visit the farmer's market to pick up fresh eggplants and tomatoes. As I chopped and roasted the vegetables, the kitchen filled with the rich aroma of garlic and herbs. It reminded me of the countless hours I had spent watching my grandmother cook, absorbing her knowledge and passion for creating delicious meals.

Once the sauce was simmering on the stove, I turned my attention to the eggplants. I carefully sliced them into thin strips, sprinkling them with salt to draw out the bitterness. I let them sit for a while before rinsing them off and patting them dry. Then, I lightly fried them in olive oil until they were golden brown and pliable, ready to be filled with the creamy ricotta mixture.

I mixed together the ricotta cheese, Parmesan, fresh herbs, and a hint of lemon zest, creating a smooth and flavorful filling for the eggplant cannelloni. As I rolled up each strip of eggplant, I felt a sense of pride and accomplishment. It was a labor of love, a tribute to my grandmother and the culinary traditions she had passed down to me.

Finally, I assembled the cannelloni in a baking dish, covering them with the roasted tomato sauce and a generous sprinkle of mozzarella cheese. As I slid the dish into the oven, I couldn't help but feel a sense of anticipation. I knew that this dish would be a special one, a reminder of the bond I shared with my grandmother and the joy of cooking that she had instilled in me.

When the timer chimed and I pulled the dish out of the oven, the aroma that filled the kitchen was intoxicating. The cheese was bubbly and golden, the sauce rich and tangy. I couldn't wait to dig in and taste the fruits of my labor.

As I took my first bite of the Eggplant Cannelloni with Roasted Tomato Sauce, I was transported back to my grandmother's kitchen. The flavors were familiar and comforting, a perfect blend of savory eggplant, creamy ricotta, and tangy tomato sauce. It was a dish that spoke of tradition and love, a reminder of the ties that bind us to our past and shape our future.

I savored each bite, feeling grateful for the gift of cooking and the legacy that my grandmother had left me. As I finished the last morsel on my plate, I knew that this recipe would become a staple in my own kitchen, a way to honor my grandmother's memory and keep her spirit alive through the joy of food and family.