samedi 7 février 2015

Eggplant Cannelloni

EggplantCannelloni



ingredients

3-4 medium eggplants, cut lengthwise into 1/2-inch slices
olive oil cooking spray
8 ounces goat cheese
6 kalamata olives, pitted and minced
2 teaspoons capers, chopped
4 tablespoons chopped fresh parsley
3-4 cups tomato sauce
2 teaspoons basil
1 teaspoon oregano
2 cloves garlic chopped
salt and pepper






Directions:

Put the tomato sauce in a medium sauce pan, add the basil, oregano, garlic, salt and pepper. Simmer over low heat to warm through.
Spray sheet pans with the olive oil cooking spray and lay out the eggplant in a single layer. Spray, salt and pepper both sides of the eggplant. Put them in a 400-degree oven about 25 minutes, flipping them half way through.
In a small bowl, mix the filling by adding the goat cheese, olives, capers, and parsley. Let this sit for a few minutes so the flavors incorporate.
Spray a 9×13 baking dish with cooking spray. Add a ½ cup of the sauce to the bottom of the baking dish.
Add about a tablespoon of the filling to each eggplant slice and roll. Place each roll into the 9×13 with the opening down so they don’t unravel.
Place them in a 400 degree over for 10-15 minutes.
Serve on a plate with sauce in the bottom and use the extra sauce as a topping. Garnish with fresh parsley.




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