Meatless Monday – Eggplant Cannelloni

Forget the carb heavy pasta – make your cannelloni with thin slices of eggplant! Use this delicious meatless recipe for a cheesy cannelloni, or stuff with your own favorite filling and top with your own sauce.


1 Tbsp olive oil
4 large shallots, sliced
4 cloves garlic
2 jars roasted red peppers, drained
1 small can tomato sauce
1/2 cup fresh squeezed orange juice
2 medium eggplants, cut lengthwise into 1/2-inch slices
olive oil cooking spray
4 oz soft goat cheese
4 kalamata olives, pitted and minced
1 tsp capers, chopped
2 Tbsp chopped fresh parsley

1. For the sauce, heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat and cook until golden, 3-5 minutes. Add peppers, tomato sauce, and juice, bring to a boil. Lower heat, simmer until pepper are soft, about 5 minutes. Cool. Puree in a blender and then pour into a 9×13 inch baking dish
2. For the eggplant, coat the slices with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Cool for a few minutes.
3. For the filling, mash the cheese, olives, capers, and 1 Tbsp of parsley in a bowl. Place 1 Tbsp of filling at the end of each eggplant slice and roll up. Lay seam side down in dish with sauce.
4. Preheat oven to 400 degrees. Bake 10-15 minutes or until done. Top with remaining 1 Tbsp parsley.

Yield: 4 servings (259 calories, 10.7 g total fat, 4.7 g saturated fat, 32 g carbohydrate, 10.8 g fiber, 10.5 g protein)

Adapted from a recipe found on


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