Eggplant-Cannelloni

Submitted by Ck2plz

"A nice change from the usual Cannelloni. The recipe is broken down in three parts. Enjoy"

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 4 large shallots, sliced
• 4 garlic cloves
• 2 (12 ounce) jars roasted red peppers, drained
• 1⁄2 cup fresh squeezed orange juice (juice of 1 orange)
• 2 medium eggplants, 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

directions

1. Heat oven to 400 degrees.
2. For sauce.
3. Heat oil in a medium skillet over medium heat.
4. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes.
5. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9" x 13" baking dish.
6. For eggplant.
7. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes.
8. For filling.
9. Mash cheese, olives, capers and 1 tbsp of the parsley in a bowl.
10. Place 1 tbsp of filling at the end of each eggplant slice; roll up. Lay seam side down in dish.
11. Bake 10 to 15 minutes.
12. Top with remaining 1 tbsp parsley.