Tuna-Stuffed Eggplant Cannelloni
1 large can
Tips & Tricks
Don't slice the eggplant too thinly because the slices have to be able to withstand the weight of the filling. Don’t make them too thick either because then they’ll be difficult to roll. So cut medium-sized slices.
You can use the oil from the tuna to cook the vegetables.
Do you have a red or green bell pepper in your fridge? If so, you can add it to the skillet and cook with the zucchini and onion. It will give the recipe even more flavor.
If you want the cannelloni to be more moist, you can add a little bechamel sauce before sprinkling with grated cheese and broiling for 10 minutes.