cooked: eggplant cannelloni

Yummy + fairly quick and a nice change from boring ole’ pasta…I modified the original recipe by using feta in place of goat cheese, tomatoes in place of roasted red peppers and spicing up our sauce a bit more.  I was very happy with my version and would just spend a bit more time chopping the garlic and shallots next time…

Ingredients (adapted from Self Magazine)

1 medium eggplant, sliced in to 1/2″ slices
2 medium shallots, chopped
3 cloves garlic, minced
14 oz can crushed tomatoes
Garlic salt, Fresh Ground Black Pepper, Red Pepper Flakes to taste
2 oz feta
8 fresh basil leaves, chopped
1/2 tablespoon olive oil


Lightly spray eggplant slices with olive oil cooking spray.  Broil for 10 – 12 minutes/ side.

Meanwhile, heat oil over medium heat.  Add shallots + garlic, cook until translucent (around 1 minute.)  Add tomatoes, basil and seasoning to taste.  Heat until mixed thoroughly.
Mash feta with any ingredients you like to add – I added sundried tomatoes and fresh basil.
Pour sauce in 8×8 glass baking dish.
Put 1 tablespoon cheese mix towards end of eggplant.  Roll and place seam side down in baking dish.
Bake 10 – 15 minutes.


1 Response to “cooked: eggplant cannelloni”

  1. 1 Julie March 31, 2010 at 9:09 am

    Looks yummy. I cannot wait to try

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