Eggplant Cannelloni with Bravo Tomato Sauce - Forks Over Knives

Name: Eggplant Cannelloni with Bravo Tomato Sauce - Forks Over Knives
Ingredients: 6 medium russet potatoes, peeled and cut in half widthwise; Kernels sliced from 6 ears fresh corn, or 6 cups thawed frozen or drained canned corn; ½ cup vegetable broth; ½ cup unsweetened soymilk; ½ teaspoon granulated garlic; 1 tablespoon blanched fresh tarragon, chopped, or 1 teaspoon dried; 2 large eggplants, peeled and cut lengthwise into 1/8-inch-thick slices; ½ teaspoon granulated onion; 4 cups Bravo Tomato Sauce; ½ cup sliced red onion; 1 teaspoon chopped garlic; 1 pound fresh spinach

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Looking for delicious pasta-substitute ideas? In this eggplant cannelloni recipe, we substitute rolled eggplant for the pasta. Give this healthy dish a try!

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Ingredients

6 medium russet potatoes, peeled and cut in half widthwise
Kernels sliced from 6 ears fresh corn, or 6 cups thawed frozen or drained canned corn
½ cup vegetable broth
½ cup unsweetened soymilk
½ teaspoon granulated garlic
1 tablespoon blanched fresh tarragon, chopped, or 1 teaspoon dried
2 large eggplants, peeled and cut lengthwise into 1/8-inch-thick slices
½ teaspoon granulated onion
4 cups <a href="https://forksoverknives.com/recipes/bravo-tomato-sauce/">Bravo Tomato Sauce</a>
½ cup sliced red onion
1 teaspoon chopped garlic
1 pound fresh spinach