Healthy Eggplant Cannelloni

Savor the rich, Mediterranean-inspired flavors of this Healthy Eggplant Cannelloni, a lighter twist on a classic comfort dish. Thinly roasted eggplant slices replace traditional pasta, creating a tender, gluten-free base for a creamy ricotta and spinach filling. Topped with a flavorful low-sodium marinara sauce and a delectable blend of Parmesan and optional mozzarella, this dish is baked to perfection, delivering a bubbly, golden finish. Perfect for weeknight dinners or a health-conscious gathering, this recipe offers a satisfying balance of indulgence and nutrition with fewer carbs and plenty of wholesome ingredients. Ready in under an hour, it’s a delightful choice for anyone craving a guilt-free, vegetarian take on Italian cuisine.

Nutriscore Rating: 71/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium Eggplant
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 4 cups Spinach (fresh)
• 1 cup Ricotta cheese (low-fat)
• 1 cup Parmesan cheese (grated)
• 2 Garlic cloves (minced)
• 1 large Egg
• 2 cups Marinara sauce (low-sodium)
• 0.5 cup Mozzarella cheese (shredded, optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Step 2

Slice the eggplants lengthwise into thin slices, about 1/4 inch thick. You should get 8-10 slices per eggplant.

Step 3

Lay the eggplant slices on the prepared baking sheets, brush both sides with olive oil, and sprinkle with a pinch of salt and pepper.

Step 4

Roast the eggplant slices in the oven for 15-20 minutes, flipping halfway through, until they are soft and pliable. Remove from the oven and let them cool slightly.

Step 5

While the eggplant is roasting, prepare the filling. Heat 1 tablespoon of olive oil in a skillet over medium heat, add the minced garlic, and sauté for 1-2 minutes until fragrant.

Step 6

Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Transfer the cooked spinach to a bowl and let it cool.

Step 7

Once cooled, mix the spinach with the ricotta cheese, half of the Parmesan cheese (1/2 cup), and the egg. Stir until well combined and season with salt and pepper to taste.

Step 8

Spread 1/2 cup of marinara sauce evenly on the bottom of a baking dish.

Step 9

Take one eggplant slice, place about 1-2 tablespoons of the ricotta-spinach filling at the wider end, and roll it up tightly. Place the roll seam-side down in the baking dish. Repeat with all the eggplant slices.

Step 10

Pour the remaining marinara sauce over the eggplant rolls and sprinkle with the remaining Parmesan cheese and the optional mozzarella cheese if desired.

Step 11

Bake in the preheated oven for 20-25 minutes, until bubbly and slightly golden on top.

Step 12

Remove from the oven and let cool for 5 minutes before serving.

Nutrition Facts

Serving size	2150.1 grams (2150.1g)

Amount per serving	% Daily Value*
Calories	2400

Total Fat 144.20g	185%
Saturated Fat 70.50g	353%
Polyunsaturated Fat 5.30g
Cholesterol 512mg	171%
Sodium 8411mg	366%
Total Carbohydrate 134.00g	49%
Dietary Fiber 39.90g	143%
Total Sugars 60.60g
Protein 160.30g	321%

Vitamin D 66IU	329%
Calcium 4017mg	309%
Iron 12mg	65%
Potassium 5129mg	109%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.4%

Protein: 25.9%

Carbs: 21.7%