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Spinach, ricotta and eggplant cannelloni

For a healthy version of cannelloni, use grilled eggplant instead of dipping in flour and frying with oil. - by Better Homes and Gardens
  • 14 Jun 2016
Spinach, ricotta and  eggplant cannelloni
Andre Martin
Prep: 20 Minutes - Cook: 60 Minutes - Serves 6
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Ingredients

• 3 large eggplants

• 1 cup plain flour

• 3 eggs, beaten

• 3 Tbsp vegetable oil

• 500g fresh ricotta

• 150g frozen spinach, thawed

• Pinch ground nutmeg

• Extra 1 egg, lightly beaten

• 50g parmesan, finely grated

• ½ cup basil leaves, finely chopped

• Pinch dried chilli flakes

• Salt and freshly ground black pepper, to season

• 750g jar good-quality tomato-based pasta sauce

• 100g whole mozzarella, sliced

• Extra 20g parmesan, grated

Method

  1. Preheat oven to 180°C and line a large plate with paper towel. Cut eggplant lengthways into eighteen 5mm-thick slices.

  2. Dust 1 slice in flour, then dip in egg, shake off excess and coat in flour. Set aside on a plate. Repeat with remaining eggplant, flour and egg.

  3. Heat oil in a large non-stick frying pan over a high heat. Cook eggplant, in batches, for 1-2 minutes on each side or until lightly browned. Transfer to prepared plate to drain.

  4. Put ricotta, spinach, nutmeg, extra egg, parmesan, basil and chilli in a large bowl. Stir to combine and season.

  5. Put eggplant on a flat surface. Spoon ¼ cup of the ricotta mixture along 1 short end of each piece. Roll up to enclose filling.

  6. Spoon ½ the pasta sauce into a large ovenproof ceramic dish. Arrange eggplant rolls in dish, seam-side down, in a single layer. Top with remaining sauce. Cover with foil and bake for 30 minutes. Scatter over cheeses. Cook, uncovered, for a further 15 minutes or until cheese is golden and filling is hot. Serve.

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