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eggplant cannelloni

Eggplant Cannelloni

Course: Main Course
Cuisine: Vegetarian
Keyword: family friendly recipe, low carb eggplant
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4 People
Calories: 441kcal
Author: Angela Coleby
An easy eggplant recipe for a hearty dinner
Print Recipe


  • 2 eggplants large
  • 3 tablespoons olive oil
  • 1 cup tomato sauce low carb
  • 1 cup Mozzarella cheese grated
  • 3 oz Cheddar cheese grated
  • 4 tablespoons pesto sauce no sugar
  • ½ cup Parmesan cheese grated


  • Slice the eggplants into thin slices, brush with olive oil and place under the grill.
  • Grill on both sides until golden (brush with oil when turning over the slices).
  • Preheat the oven to 180C/350F degrees.
  • Spread the pesto over the eggplant slices.
  • Sprinkle the grated Mozzarella, Cheddar and Parmesan over the eggplant slices. (Set aside some of the cheese for sprinkling over the dish)
  • Roll the eggplant slices up and place in a greased baking dish.
  • Spoon the tomato sauce over the eggplant rolls.
  • Scatter the remaining cheese over the eggplant rolls.
  • Bake for 20-25 minutes until the cheese is bubbling and golden.
  • Serve immediately.


Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.   


Serving: 1serving | Calories: 441kcal | Carbohydrates: 10.5g | Protein: 17.2g | Fat: 37g | Fiber: 2.7g