Eggplant Cannelloni

2 eggplants 

1 tablespoon dried basil (optional add thawed chopped spinach or kale) 

2 Ibs precooked chicken shred 6 oz cream cheese (optional add 1/3 cup ricotta cheese) 

1 ½ cups shredded italian cheese blend 

2 eggs 

1 jar spaghetti sauce 

¾ cup shredded parmesan cheese 

1 stick of butter 

2 tbsp tomato paste 

1/2 tbsp red wine vinegar

1-2 tbsp smoked paprika 

Instructions 

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment. Cut eggplant lengthwise in 1/4-inch thick strips and spread on the baking sheet in a single layer. Bake 10 minutes, until eggplant is lightly browned and dry. 

2. Meanwhile, Chop or shred chicken pieces to bite-sized. In a bowl, combine chicken, cream cheese, 1 ½ cup shredded Italian cheese blend, basil, egg and a pinch of salt and pepper. Mix until well combined. 

3. Spread half jar of tomato sauce in the bottom of a large 13x9 baking dish. 

4. Place a spoonful of cheese mixture in the center of each eggplant slice and roll sides around it, then transfer to the baking dish seam-side down. Repeat with remaining filling and eggplant. Top eggplant with remaining 1 ½ cup tomato sauce and rest of Italian cheese and sprinkle parmesan over the top. 

5. Bake 20 minutes, until sauce is bubbling and cheese is lightly browned. 

6. Meanwhile, in a small bowl combine butter, tomato paste, red wine vinegar, smoked paprika and a pinch of black pepper. Wisk together with a fork until evenly combined. Refrigerate until ready to serve. Serve eggplant rolls topped with a dollop of tomato butter. 

By: Platejoy