Eggplant Cannelloni with Wilted Spinach and Ricotta — Reblog for Meatless Monday

Quote ~ ~ Becky Ross Michael

It’s all about improvising when looking for healthier alternatives! This is a perfect dish to include for vegetarian options or if you are trying to cut back on wheat. It couldn’t be any easier than with beautifully, char-grilled eggplant to form the ‘tubes’ for a light and fresh, ricotta and spinach filling. Finally top with […] […]

via Eggplant Cannelloni with wilted spinach and ricotta — poach me quick – healthy recipes | nutrition — My Meals are on Wheels

NOTE: I rarely use recipes exactly the way they’re presented and often tweak a bit. With this one, I baked the thin eggplant slices at 400 degrees with lots of olive oil until tender. For the spinach, I just barely blanched in hot water and didn’t mix in with the ricotta mixture, assembling separately. Either way, hope you enjoy!     ~Becky

18 thoughts on “Eggplant Cannelloni with Wilted Spinach and Ricotta — Reblog for Meatless Monday”

  7. Becky, this looks fantastic! Thank you for sharing. I remember when I ran the NYC marathon (in 2001, can you believe it?), I had a meal that included eggplant sauteed in a lot of olive oil and tomatoes. It was delicious.

    Sending all the best!!
    Blessings,
    Debbie

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