I have successfully been #MEATLESS all week!  This was an experiment from last night but it turned out pretty yummy.  And holler to no noodles needed.

EGGPLANT CANNELLONI

What you need:

2 medium eggplants, cut length-wise

Filling:

4 oz goat cheese, 5-6 kalamata olives (pitted and chopped), 1 teaspoon capers, chopped & 2 Tablespoons parsley

25 oz jar of garden veggie pasta sauce

What you do:

Spray baking sheet with cooking spray & bake on both sides for about 15 minutes at 400 degrees

Empty jar of sauce in a glass casserole dish, I used 13x9 dish

Smoosh up cheese, olives, capers & 1 T of the parsley in a bowl.  Scoop 1 T of filling at the end of each eggplant slice and roll it up!!  Lay it seam side down in dish.  Bake for 10-15 minutes and top with parsley :)

Adapted from SELF