Richer tasting than noodles and without the wheat

Cook Time:40 min
Prep Time:30 min
Total Time:70 min
Category:Supper
Cuisine:Italian
Yield:4
Method:Stovetop, Oven
Ingredients
1 lb. ground meat of choice (beef, veal, chicken or a combination)

2 eggplants, sliced lengthwise

1 onion, finely chopped

2 cloves garlic, minced

1 tsp. Italian herb blend

2 cups Easy Tomato Sauce

4 Tbsp. extra-virgin olive oil

Sea salt and pepper to taste
Preparation
Preheat oven to 400F.

Heat 2 Tbsp. olive oil in a large pan over a medium heat.

Add the ground meat and sauté until evenly browned.

Season to taste.

Add onion, garlic and herbs and continue cooking until onions are translucent.

Remove from heat and set aside.

Place the eggplant on a roasting pan, season with salt and pepper and coat with olive oil on each side.

Roast in the oven for 10 minutes.

Allow to cool for a few minutes.

Once the eggplant slices are cool, place 1-2 Tbsp. of the meat mixture at the edge of each slice of eggplant and roll the eggplant around the meat.

Place the cannelloni seam side down in a Dutch oven and cover with the tomato sauce.

Place in the oven and cook for another 15 minutes.

Allow to sit for 5-10 minutes before serving.