Eggplant Cannelloni

I love vegetable infused “pasta” type dishes. These eggplant roll ups were a delicious vegetarian meal I will defintely be making again.

Recipe adapted from Fixate Eggplant Cannelloni

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients:

1 medium eggplant sliced lengthwise (I got 9 slices and discarded the end pieces)

1 tsp olive oli

3/4 cup chopped onion

3 cloves garlic pressed

4 cups diced kale

1 cup skim milk cottage cheese

2 tablespoons chopped basil

1 tablespoon chopped parsley

2 tsp Italian seasoning (plus some to sprinkle on Eggplant)

1/2 cup shredded mozzarella cheese

1 egg beaten

1/2 jar marinara sauce

Directions:

1. Preheat oven to broil and line a baking sheet with parchment paper.
2. Spread out eggplant slices on baking sheet. Spray with olive oil. Sprinkle with Italian seasoning.
3. Broil eggplant for 3 minutes per side or until eggplant begins to soften and brown.
4. Reduce oven temperature to 350 degrees if cooking now. (This dish can be refrigerated and cooked later at 350 degrees for 45 minutes.)
5. Spray a large nonstick pan with olive oil. Sautee the onion, garlic, and kale.
6. In a large bowl mix cottage cheese, egg, basil, parsley, and Italian seasoning. Add onion, garlic, and kale once cooked.
7. Spread a layer of marinara sauce in the bottom of an 8×8 pan.
8. Spread 1/4 cup of cottage cheese filling over each eggplant slice and gently roll the eggplant up. Place roll seam-side down into the baking dish. Repeat with remaining slices.
9. Top eggplant roll with enough marinara sauce to cover each roll. Sprinkle mozzarella cheese on top.
10. Bake at 350 for 30 minutes.
11. Broil on high for an additional 3-5 minutes until cheese is browned and melted.