Healthy Eggplant Cannelloni

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 4 large shallots, sliced
• 4 garlic cloves
• 2 (12 ounce) jars roasted red peppers, drained
• 1/2 cup orange juice (from one orange)
• 2 eggplants, medium, cut lengthwise into 1/2-inch slices
• olive oil flavored cooking spray
• 4 ounces goat cheese
• 4 kalamata olives, pitted and minced
• 1 teaspoon capers, chopped
• 2 tablespoons chopped fresh parsley

Recipe

• 1 heate oil in a medium skillet over medium heat. cook shallots and garlic until soft, about 1 minute. reduce heat. cook until golden, 3-5 minutes.
• 2 add peppers and juice; bring to a boil. lower heat; simmer until peppers are soft, about 5 minutes.
• 3 cool. puree in a blender. pour into a 9x13 baking dish. coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes.
• 4 heat oven to 400. mash cheese, olives, capers and 1 t of the parsley in a bowl. place 1 t of filling at end of each eggplant slice and roll up; lay seam side down in dish. bake 10 to 15 minutes. top with remaining 1 t parsley.
• 5 per serving: 259 cals; 10.7 g fat (4.7 g saturated); 32 g carbs; 10.8 g fiber, 10.5 g protein.