"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Eggplant Canneloni Recipe

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This recipe for Eggplant Canneloni, by , is from The Carreo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joni Zottner
Added: Thursday, September 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Sauce
1 tablespoon olive oil
4 large shallots, sliced
4 cloves garlic
2 jars (12 oz each) roasted red peppers, drained
1/2 cup fresh squeezed orange juice (juice of 1 orange)

Eggplant
2 medium eggplants, cut lengthwise into 1/2-inch slices
olive oil cooking spray

Filling
4 oz goat cheese
4 kalamata olives, pitted and minced
1 teaspoon capers, chopped
2 tablespoons chopped fresh parsley

Directions:
Directions:
1. For sauce
Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9" x 13" baking dish.
2. For eggplant
Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400˚.
3. For filling
Mash cheese, olives, capers and 1 tbsp of the parsley in a bowl. Place 1 tbsp of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 tbsp parsley.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
THE SKINNY
259 calories per serving, 10.7 g fat (4.7 g saturated), 32 g carbs, 10.8 g fiber, 10.5 g protein

 

 

 

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