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Eggplant Cannelloni With Ham And Mozzarella

Healthycooking's picture
Ingredients
  Eggplants 3 Pound (Use 3 Large, 1 Pound Each)
  Olive oil/Canola oil 2 Tablespoon
  Onions 2 Large, coarsely chopped
  Sweet red pepper/Sweet green pepper 1 Large, thinly sliced
  Garlic 2 Clove (10 gm), finely chopped
  Mushrooms 10 Ounce, chopped
  Canned crushed tomatoes 28 Ounce (1 Can)
  Tomato paste 2 Tablespoon
  Low sodium tomato sauce 8 Ounce (Or 1 Can Reduced Sodium)
  Dried basil 1⁄2 Teaspoon
  Part skim ricotta cheese 1 Cup (16 tbs)
  Thin reduced sodium reduced fat ham slices 6
  Basil leaves 12 Large
  Part skim mozzarella cheese 6 Ounce, cut into 12 sticks, 2 x 1/2 x 1/2 size
  Grated parmesan cheese 2 Tablespoon
Directions

GETTING READY
1. Preheat the oven to 450°F.
2. Slice lengthwise each eggplant into 6 wedges, discarding the outer slices.

MAKING
3. Arrange eggplant slices on a baking sheet and brush them with about 1 tablespoon oil.
4. Bake them in the preheated oven for 15 to 20 minutes on each side until tender and brown.
5. In the mean time, in a skillet, heat remaining oil over moderate heat.
6. Add and sauté onions, sweet peppers, and garlic for about 5- 7 minutes until tender.
7. Add mushrooms and sauté for another 5 minutes.
8. Stir in tomatoes, tomato paste, tomato sauce, and basil and simmer, stirring occasionally, for 15 minutes until thickened. Take off the heat.
9. On each eggplant slice, spread a little ricotta cheese and layer with 1/2 slice of ham, 1 basil leaf and finally 1 mozzarella stick at the stem end of each slice and roll up.
10. Spead about half of the tomato sauce onto the base of the baking dish and arrange the eggplant rolls seam side down.
11. Coat them rolls with the remaining tomato sauce and sprinkle with the grated Parmesan cheese.
12. Bake in the preheated oven for about 45 minutes until sauce is hot and bubbly and cheese has melted and lightly browned.

SERVING
13. Serve the egg plant rolls hot, as an appetizer or as a side dish

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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