Best 4 Eggplant Cannelloni Recipes

EGGPLANT CANNELLONI WITH PINE NUT ROMESCO SAUCE

Steps:

• Preheat the oven to 350°F. Lightly oil a nonstick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.
• Heat 2 tablespoons water in a large pan, add the bell pepper, onion, carrots, celery, and garlic and sauté until just tender, adding more water if needed. Add the spinach and VegiZest or other no-salt seasoning blend, and cook until spinach is wilted. Add the cooked quinoa.
• Transfer to a mixing bowl. Mix in 2-3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about 1/4 cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up, and place in the pan. Pour remaining sauce over the eggplant rolls. Bake for 20 minutes, until heated through.
• To make romesco sauce, sauté the onions, garlic, and tomatoes in a little water or white wine until the onions are translucent, add chili powder, and sauté an extra minute. Put onion mixture in a high-powered blender with the remaining ingredients and puree until smooth. Serve eggplant with a drizzle of romesco sauce.

EGGPLANT CANNELLONI

Steps:

• Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9" x 13" baking dish. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400°F. Mash cheese, olives, capers and 1 tablespoon of the parsley in a bowl. Place 1 tablespoon of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 tablespoon parsley.

EGGPLANT CANNELLONI

Steps:

• Place the sliced eggplant in a shallow pan with the buttermilk and marinate for 20 minutes.
• Preheat the oven to 375 degrees F. Heat the oil in a large saucepan over medium-high heat to 350 degrees F.
• Beat the eggs and milk together to make an egg wash. Once the oil is to temperature, dredge the eggplant in the flour, tap off any excess, and then coat with the prepared egg wash. Slip gently into the oil and fry until golden brown, about 2 minutes. Flip and continue to cook the other side until golden brown, 2 to 3 minutes. After frying, remove to paper towels to drain. Repeat the process until all the eggplant has been fried.
• Lay the eggplant flat and apply about 1 tablespoon goat cheese to the bottom short edge of the eggplant. Top the goat cheese with 1 basil leaf and roll the eggplant from bottom to top, ensuring the goat cheese and basil stays in the middle of the roll. Place the rolls in a baking dish.
• Top the rolls with Marinara Sauce, sprinkle with Parmesan, and bake until the cheese has melted, about 10 minutes.
• In a saucepan over medium-high heat, add the oil and heat to the verge of smoking. Add the onions and celery and cook until the onions are translucent. Deglaze the pan with the wine, stir and scrape up any bits, and then add the red sauce and garlic. Reduce the heat and simmer for 20 minutes.
• Add the Worcestershire sauce, thyme, oregano, basil, and tomatoes. Season with salt and pepper. Reduce the heat and simmer 1 hour, stirring occasionally.

ROASTED EGGPLANT AND BUTTERNUT SQUASH CANNELLONI

Steps:

• Preheat the oven to 400°. On a large, rimmed nonstick baking sheet, toss the eggplant and squash with the garlic, thyme and 1 tablespoon of the olive oil. Season with salt and pepper. Roast the vegetables for about 20 minutes, tossing once or twice, until golden and tender. Turn the oven down to 350°. Transfer the garlic cloves to a small bowl and mash them with the back of a fork. Scrape the remaining vegetables into a medium bowl and coarsely mash them. Stir 1/4 cup of the Parmesan cheese and the nutmeg into the mashed vegetables. Season with salt and pepper. In a large skillet, heat the remaining 1 tablespoon of oil until shimmering. Add the mushrooms, season with salt and pepper and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the Swiss chard and chicken stock and cook, stirring frequently, until the greens are tender and the liquid in the pan has reduced to a few tablespoons, about 10 minutes. Stir in the mashed garlic and season with salt and pepper. Keep warm. Bring a medium saucepan of salted water to a boil. Add the pasta sheets and cook until tender, about 4 minutes. Drain and shake off any excess water. Lay each sheet on a work surface and pat dry. Spoon 2 1/2 tablespoons of the mashed carrots and squash into the center of each pasta sheet. Roll the pasta around the filling to form logs. Place the cannelloni, seam side down, in a small baking dish. Brush lightly with water and sprinkle with the remaining 2 tablespoons of Parmesan cheese. Bake the cannelloni for about 5 minutes, or until golden and heated through. Spoon the chanterelles and chard in the center of large plates and top with the cannelloni.