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!

Wanna try Beachbody On Demand for yourself and get access to the Fixate cooking show and brand new recipes delivered to your iPad, computer, phone, tablet, laptop, SmartTV, and more every single week? Sign up here!

Serves 6 (2 rolls each)

INGREDIENTS

  • 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

DIRECTIONS

  1. Preheat oven to broil, and line two baking sheets with parchment paper.
  2. Arrange eggplant slices on prepared baking sheets, lightly coat both sides with spray.
  3. Broil eggplant, for 3 minutes on each side, or until eggplant begins to soften and brown. Set aside.
  4. Reduce oven temperature to 350º F.
  5. Heat oil in large nonstick skillet over medium-high heat until fragrant.
  6. 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.
  7. Place turkey mixture in a large mixing bowl, Add spinach, cheese, basil, salt, and pepper; mix well. Set aside.
  8. Spread 1½ cups marinara sauce on bottom of 13 x 9-inch casserole pan.
  9. 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.
  10. Top eggplant rolls with remaining 1½ cups marinara sauce. Cover with foil. Bake for 20 minutes, or until hot.
  11. 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.

NOTES

  • 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

INGREDIENTS

  • 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

DIRECTIONS

  1. Place tomatoes in a medium bowl; crush by hand (or pulse in a food processor or blender) to achieve slightly chunky consistency. Set aside.
  2. Heat oil in medium nonstick skillet over medium-high heat.
  3. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.
  4. Add garlic; cook, stirring frequently, for 1 minute.
  5. Add wine; cook over medium heat, stirring frequently, for 1 to 2 minutes, or until almost all the liquid has evaporated.
  6. 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.
  7. Add basil; mix well. Cool to room temperature before serving. Set aside.

 

Pin It on Pinterest

Share This

Share This

Share this post with your friends!