Heat olive oil in a medium skillet over medium heat.

Sauté sliced shallots and garlic until softened, about 1 minute.

Reduce heat and cook until golden, approximately 3 to 5 minutes.

Add tomato sauce and orange juice to the skillet, bring to a boil.

Reduce heat and simmer for about 5 minutes.

Pour the sauce into a 9x13 inch baking dish.

Coat eggplant slices with nonstick cooking spray.

Broil eggplant slices on a baking sheet until golden on both sides, around 15 minutes.

Preheat oven to 400F (200C).

In a separate bowl, combine ricotta cheese, minced black olives, chopped capers, and chopped fresh parsley.

Place 1 tablespoon of the cheese mixture at the end of each eggplant slice.

Roll up the eggplant slice, creating a cannelloni.

Lay each eggplant cannelloni seam side down in the baking dish with the sauce.

Bake in the preheated oven for 10 to 15 minutes, or until heated through.