Healthy Eggplant Cannelloni Recipe

A vibrant and healthy twist on classic cannelloni! This recipe uses tender eggplant slices filled with a savory, sun-dried tomato and olive tapenade, then baked to perfection. Low-calorie, high-fiber, and bursting with Mediterranean flavors, this dish is perfect for a light yet satisfying weeknight meal or a sophisticated dinner party.

Prep Time 30 mins
Cook Time 75 mins
Calories 257.3 kcal
Protein 21g
Rating Be the first
Healthy Eggplant Cannelloni 68

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Healthy Eggplant Cannelloni

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How to Make Healthy Eggplant Cannelloni

  1. Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
  2. Add 1 cup finely chopped shallots and 2 cloves minced garlic. Cook until softened, about 1 minute.
  3. Reduce heat to low.
  4. Add 1/2 cup chopped sun-dried tomatoes and cook until golden, 3-5 minutes.
  5. Stir in 1/2 cup chopped bell peppers and 2 tablespoons of their juice.
  6. Bring to a simmer.
  7. Lower heat and simmer until peppers are tender, about 5 minutes.
  8. Let the mixture cool completely.
  9. Puree the mixture in a blender until smooth.
  10. Pour the puree into a 9x13 inch baking dish.
  11. Preheat oven to 400°F (200°C).
  12. Lightly coat 2 large eggplants with cooking spray. Slice the eggplants lengthwise into 1/4-inch thick slices.
  13. Broil eggplant slices on a baking sheet until golden brown on both sides, about 15 minutes, flipping halfway through. Watch carefully to prevent burning.
  14. In a bowl, mash together 1/2 cup ricotta cheese, 1/4 cup Kalamata olives (pitted and chopped), 2 tablespoons capers (drained), and 1 teaspoon fresh parsley, chopped.
  15. Place about 1 tablespoon of the cheese mixture at the end of each eggplant slice and roll up tightly.
  16. Arrange the eggplant rolls seam-side down in the prepared baking dish.
  17. Bake for 10-15 minutes, or until heated through and the cheese is slightly bubbly.
  18. Garnish with the remaining 1 teaspoon of chopped fresh parsley.
  19. Per serving (assuming 6 servings): Approximately 259 calories, 7g fat, 32g carbs, 8g fiber, 5g protein

Nutrition Information (Approximate per serving)

Sodium

105 g

Sugar

35g

Fat

32g

Carbs

9g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins European Italian Mediterranean Healthy Vegetarian Gluten Free Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Low Protein Main Dish Eggs Dairy Vegetables Easy Dinner Party Vegetarian Cheese Dietary Low Cholesterol Low Calorie Low Carb Low In Something Peppers 4 Hours Or Less

Frequently Asked Questions

How long does it take to make Healthy Eggplant Cannelloni?

Healthy Eggplant Cannelloni takes about 105 minutes from start to finish — roughly 30 minutes to prepare and 75 minutes to cook.

How many calories are in Healthy Eggplant Cannelloni?

Healthy Eggplant Cannelloni has approximately 257.3 calories per serving, with about 21 g protein, 9 g carbohydrates and 20 g fat.

What ingredients do I need for Healthy Eggplant Cannelloni?

The key ingredients for Healthy Eggplant Cannelloni are Olive Oil, Shallots, Garlic Cloves, Roasted Red Peppers, Orange Juice, Eggplants. See the full list with measurements above.

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