Eggplant Cannelloni
Cannelloni is a showpiece of northern Italian cooking, with pasta enveloping a filling of veal, ham and cheese, baked under a blanket of thick, creamy béchamel sauce. Here, the filling calls for low-fat ground turkey breast, the wrappers are eggplant slices and the dish is bathed in a low-fat béchamel. Soft bread crumbs made from fresh bread help lighten the filling. The prosciutto should be cut in one thick piece, rather than in the usual thin slices. If you keep olive oil in a spray container, use it to coat the eggplant slices instead of brushing them with oil. Accompany the cannelloni with a tomato salad.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Bread | 1 slice (30g) white | 79 |
| White Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/2 cups 1-percent-fat milk
- 2 or 3 gratings of fresh nutmeg
- 1 1/2 tsp. canola oil
- 2 Tbs. all-purpose flour
- 1/2 tsp. kosher salt
- Freshly ground white or black pepper, to taste
- 5 tsp. extra-virgin olive oil
- 1 large globe eggplant, 1 3/4 to 2 lb.
- 1 tsp. extra-virgin olive oil
- 3/4 cup finely chopped yellow onion
- 6 oz. white mushrooms, brushed clean, stemmed and caps finely chopped (about 1 1/2 cups)
- 1/2 lb. ground turkey breast
- 1 cup part-skim ricotta cheese
- 2 oz. prosciutto, trimmed of visible fat and finely chopped
- 2 cups fresh bread crumbs (about 4 pieces soft white bread)
- 1/8 tsp. freshly ground white or black pepper
- 3/4 cup grated Parmigiano-Reggiano cheese