Listen, I know you might be thinking, “There’s no way eggplant anything is any good … unless it’s fried.” And, for a lot of recipes I’ve made, that actually may be true. But stick with me here: these eggplant cannellonis courtesy of the Fixate cooking show exclusively found on Beachbody On Demand are DA BOMB! As in, so good and so flavorful and, well, DELICIOUS!
I decided to give these a try one Sunday afternoon when it was cold and rainy and I actually had all of the ingredients on hand to make it. (I mean, who has eggplant laying around?? Apparently ME!) I made the Fixate marinara sauce from scratch, which you can find, below, (but you can use a no-sugar-added tomato sauce if you’re not up for making your own). And then I also made these ridiculously good chicken meatballs to go alongside the eggplant cannellonis. And, you guys, this dinner was AH-MAZING! Even better, it reheated the next night even better!!
And in ONE SERVING, you’re getting THREE SERVINGS of veggies! No, really, three servings of veggies! It’s the most amazing low-carb meal EVER!
Wanna give it a try? The recipe is, below! Let me know what you think!
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Serves 6 (2 rolls each)
- 1 medium eggplant, sliced lengthwise into twelve ¼-inch slices (approx. 1¼ lbs.)
- 1 tsp. olive oil
- ¾ cup chopped onion (approx. 1 medium)
- ¾ cup chopped red bell pepper (approx. 1 medium)
- 3 cloves garlic, finely chopped
- 8 oz. raw 93% lean ground turkey breast
- 2 cups chopped raw spinach
- 1 cup part-skim ricotta cheese
- 2 Tbsp. finely chopped fresh basil
- ½ tsp. sea salt (or Himalayan salt)
- ½ tsp. ground black pepper
- 3 cups FIXATE Marinara (see separate recipe for FIXATE Marinara), divided use
- Preheat oven to broil, and line two baking sheets with parchment paper.
- Arrange eggplant slices on prepared baking sheets, lightly coat both sides with spray.
- Broil eggplant, for 3 minutes on each side, or until eggplant begins to soften and brown. Set aside.
- Reduce oven temperature to 350º F.
- Heat oil in large nonstick skillet over medium-high heat until fragrant.
- Add onion and bell pepper; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent. Add garlic; cook, stirring frequently, for 1 minute. Add turkey; cook, stirring frequently, breaking turkey into small crumbles, for 5 to 6 minutes, or until turkey is no longer pink.
- Place turkey mixture in a large mixing bowl, Add spinach, cheese, basil, salt, and pepper; mix well. Set aside.
- Spread 1½ cups marinara sauce on bottom of 13 x 9-inch casserole pan.
- Place ¼ cup turkey filling on wide end of 1 eggplant slice; roll away from yourself. Place roll, seam-side down, into baking dish. Repeat with remaining slices.
- Top eggplant rolls with remaining 1½ cups marinara sauce. Cover with foil. Bake for 20 minutes, or until hot.
- Heat oven to broil. Remove foil; broil an additional 3 to 5 minutes, or until lightly browned on top.
21 Day Fix container breakdown:
3 1/2 green 1/2 red 1 tsp.
- Eggplant slices will slightly resemble lasagna noodles before adding other ingredients.
- Refrigerate leftovers in an airtight container for up to 4 to 5 days, or freeze individual portions for up to 3 months.
- For a more traditional Italian flavor, use olive oil spray in place of coconut oil cooking spray
FIXATE Marinara Sauce
- 1 (14.5-oz.) can canned whole peeled tomatoes
- 2 tsp. olive oil
- 1⁄3 cup chopped onion (approx. ½ medium)
- 2 cloves garlic, finely chopped
- 2 Tbsp. dry white wine (like pinot grigio)
- ¼ tsp. sea salt (or Himalayan salt)
- 4 fresh basil leaves, finely chopped
- Place tomatoes in a medium bowl; crush by hand (or pulse in a food processor or blender) to achieve slightly chunky consistency. Set aside.
- Heat oil in medium nonstick skillet over medium-high heat.
- Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Add wine; cook over medium heat, stirring frequently, for 1 to 2 minutes, or until almost all the liquid has evaporated.
- Add tomatoes and salt. Bring to a gentle boil. Reduce heat to low; gently boil, stirring occasionally, for 7 to 8 minutes, or until sauce has thickened slightly. Remove from heat.
- Add basil; mix well. Cool to room temperature before serving. Set aside.