Best 9 Eggplant Cannelloni With Mozzarella And Tomato Salsa Recipes

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**Eggplant Cannelloni with Mozzarella and Tomato Salsa**

Eggplant cannelloni is a delicious and healthy dish that is perfect for a vegetarian or vegan meal. The tender eggplant slices are filled with a flavorful mixture of mozzarella cheese, ricotta cheese, spinach, and herbs, creating a satisfying and savory dish. This recipe also includes a fresh and tangy tomato salsa, which adds a burst of flavor to the cannelloni.

This article provides two variations of the eggplant cannelloni: a baked version and a pan-fried version. The baked version is a more traditional method and results in a crispy and golden-brown crust. The pan-fried version is a quicker and easier option, and it still produces a delicious and flavorful dish.

Both versions of the eggplant cannelloni are served with the tomato salsa, which is made with fresh tomatoes, onions, garlic, and herbs. The salsa adds a refreshing and tangy flavor to the cannelloni, and it helps to balance out the richness of the cheese and eggplant.

This recipe is a great way to enjoy eggplant in a new and exciting way. The cannelloni are easy to make and can be customized to your liking. You can add different cheeses, vegetables, or herbs to the filling, and you can adjust the spiciness of the tomato salsa to your taste.

**Here are the recipes for both the baked and pan-fried eggplant cannelloni, as well as the tomato salsa:**

**Baked Eggplant Cannelloni**

**Ingredients:**

* 2 medium eggplants
* 1 cup all-purpose flour
* 2 eggs
* 1 cup panko breadcrumbs
* 1/4 cup grated Parmesan cheese
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup olive oil
* 1/2 cup mozzarella cheese, shredded
* 1/2 cup ricotta cheese
* 1/2 cup chopped spinach
* 1/4 cup chopped fresh basil
* 1/4 cup chopped fresh oregano
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder

**Instructions:**

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border.
3. Dredge the eggplant halves in flour, then egg, and then panko breadcrumbs.
4. Heat the olive oil in a large skillet over medium heat.
5. Cook the eggplant halves for 3-4 minutes per side, or until golden brown.
6. Transfer the eggplant halves to a baking dish.
7. In a medium bowl, combine the mozzarella cheese, ricotta cheese, spinach, basil, oregano, garlic powder, and onion powder.
8. Stuff the eggplant halves with the cheese mixture.
9. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
10. Serve with tomato salsa.

**Pan-Fried Eggplant Cannelloni**

**Ingredients:**

* 2 medium eggplants
* 1 cup all-purpose flour
* 2 eggs
* 1 cup panko breadcrumbs
* 1/4 cup grated Parmesan cheese
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup olive oil
* 1/2 cup mozzarella cheese, shredded
* 1/2 cup ricotta cheese
* 1/2 cup chopped spinach
* 1/4 cup chopped fresh basil
* 1/4 cup chopped fresh oregano
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder

**Instructions:**

1. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border.
2. Dredge the eggplant halves in flour, then egg, and then panko breadcrumbs.
3. Heat the olive oil in a large skillet over medium heat.
4. Cook the eggplant halves for 3-4 minutes per side, or until golden brown.
5. Transfer the eggplant halves to a plate.
6. In a medium bowl, combine the mozzarella cheese, ricotta cheese, spinach, basil, oregano, garlic powder, and onion powder.
7. Stuff the eggplant halves with the cheese mixture.
8. Heat a little olive oil in the same skillet over medium heat.
9. Cook the eggplant halves, seam side down, for 3-4 minutes, or until the cheese is melted and bubbly.
10. Flip the eggplant halves and cook for an additional 3-4 minutes, or until the other side is golden brown.
11. Serve with tomato salsa.

**Tomato Salsa**

**Ingredients:**

* 2 cups chopped tomatoes
* 1/2 cup chopped onion
* 1/4 cup chopped garlic
* 1/4 cup chopped fresh cilantro
* 1/4 cup chopped fresh jalapeño pepper
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup lime juice

**Instructions:**

1. Combine all ingredients in a medium bowl.
2. Stir to combine.
3. Serve immediately or refrigerate for later use.

Let's cook with our recipes!

BAKED PASTA WITH TOMATOES AND EGGPLANT



Baked Pasta with Tomatoes and Eggplant image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 3 servings

Number Of Ingredients 20

Kosher salt and freshly ground black pepper
8 ounces penne rigate and/or fusilli
3 cups Tomato and Eggplant Soup, recipe follows
4 ounces fresh mozzarella, medium-diced
5 tablespoons freshly grated Italian Parmesan cheese, divided
2 tablespoons unsalted butter, small-diced
Good olive oil
4 1/2 cups (1/2-inch-diced) unpeeled eggplant (1 pound)
2 cups chopped yellow onion (2 onions)
2 cups chopped fennel bulb
2 tablespoons minced garlic (6 cloves)
3 cups good chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 teaspoons whole dried fennel seeds
1 1/2 teaspoons dried oregano
1 teaspoon fresh thyme leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 (28-ounce) can whole peeled tomatoes, preferably San Marzano
Freshly grated Italian Parmesan cheese, for serving

Steps:

  • Preheat the oven to 500 degrees F. (Make sure your oven is clean!) Place three (6-inch) gratin dishes on a sheet pan and set aside.
  • Boil a large pot of water, add a tablespoon of salt, and add the pasta. If you're using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you're using two kinds of pasta, start with the one that cooks longest and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain.
  • Pour the Tomato and Eggplant Soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter, and bake for 10 minutes, until hot and bubbly and the pasta begins to brown. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes, and serve hot.
  • Heat 1/2 cup olive oil in a medium (10 to 11-inch) pot or Dutch oven, such as Le Creuset, over medium heat. Add the eggplant and saute for 5 minutes, stirring frequently, until tender. Add a little more olive oil if the eggplant is sticking.
  • Add 2 tablespoons olive oil to the pot, add the onions and fennel, and cook for 6 to 8 minutes, stirring occasionally, until the onion is tender but not browned. Add the garlic and cook for one minute, stirring often. Add the chicken stock, crushed tomatoes, fennel seeds, oregano, thyme, red pepper flakes, 1 tablespoon salt, and 2 teaspoons black pepper. Pour the can of whole tomatoes, including the liquid, into a food processor and pulse until the tomatoes are coarsely chopped. Add the tomatoes and the liquid to the pot. Bring to a boil, lower the heat, and simmer uncovered for 15 minutes, stirring occasionally. Taste for seasonings. Serve hot in large bowls sprinkled with Parmesan cheese and a drizzle of olive oil.

EGGPLANT CANNELLONI



Eggplant Cannelloni image

Provided by Jackie Rothong

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 23

Kosher salt and freshly ground black pepper
8 ounces fresh lasagna sheets, cut into 5-by-6-inch rectangles
Nonstick cooking spray
1/4 cup extra-virgin olive oil
1 small yellow onion, peeled and chopped
3 garlic cloves, chopped
1 large eggplant, peeled and cut into 1/2-inch cubes (about 4 cups)
Leaves from 1 sprig fresh oregano
1/2 cup panko breadcrumbs
3/4 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1 large egg
2 tablespoons olive oil
4 shallots, thinly sliced
3 cloves garlic, chopped
1 cup tomato puree
Leaves from 1/2 bunch basil, torn
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
2 oil-packed anchovies
1 cup panko breadcrumbs
2 tablespoons chopped flat-leaf parsley
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • For the cannelloni: Fill a large pasta pot with an insert with water. Bring to a boil. Season with salt and cook the lasagna sheets for about 1 to 2 minutes. Fill a large bowl with water and ice. Drain the lasagna sheets and place them in the ice bath. When cool, drain the pasta again, spray the sheets with nonstick spray to keep from sticking and lay them on a sheet pan. Set aside.
  • Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook about 1 minute. Season with salt and pepper. Add the eggplant and cook until softened, about 5 minutes. Transfer to a large bowl. Add the oregano and smash the eggplant mixture with a potato masher. Stir in the panko, 1/2 cup of the Parmigiano and the egg. Set aside.
  • For the tomato sauce: Heat the oil in a deep medium skillet over medium heat. Add the shallots and garlic and cook about 5 minutes. Stir in tomato puree and basil and season with salt and pepper. Bring to a simmer, adjust heat, and simmer 10 minutes.
  • For the anchovy breadcrumbs: Heat the oil and butter in a medium skillet over medium heat. Once bubbling, add the anchovies. Cook, stirring, until the anchovies melt, about 1 minute. Add the panko and toss until coated. Cook until the panko is golden, stirring occasionally, about 2 minutes. Remove from the heat, stir in the parsley and season with salt and pepper. Set aside.
  • Ladle 1/2 cup of the tomato sauce into an 8-inch-square baking dish, creating a bed for the pasta.
  • Put about 1/4 cup of eggplant filling on a lasagna sheet. Starting with the shortest end, roll it up like a cigar away from you. Continue until all the pasta and filling is used. Lay each cannelloni into the baking dish. Top with more tomato sauce and remaining 1/4 cup freshly grated Parmigiano. Bake until brown and bubbly, about 10 minutes. Remove from the oven and sprinkle with more Parmigiano and with the anchovy breadcrumbs.

EGGPLANT CANNELLONI



Eggplant Cannelloni image

Provided by Robert Irvine : Food Network

Time 2h35m

Yield 6 servings (2 rolls each)

Number Of Ingredients 22

2 medium eggplants, cut into 1/4-inch planks
2 cups buttermilk
4 cups vegetable oil
1 cup eggs
1 cup milk
2 cups all-purpose flour
3/4 to 1 cup goat cheese, divided
12 fresh basil leaves
2 cups Marinara Sauce, recipe follows
1 cup shredded Parmesan
3 tablespoons extra-virgin olive oil
1/4 onion yellow, diced
1/4 cup diced celery
1/4 cup red wine
1 quart red sauce of choice
1 clove garlic, peeled and thinly sliced or minced
1 teaspoon Worcestershire sauce
2 tablespoons minced fresh thyme
1/4 cup dried oregano
1/4 cup roughly chopped fresh basil leaves
2 cups diced tomatoes
Salt and freshly ground black pepper

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.

EGGPLANT CANNELLONI WITH PINE NUT ROMESCO SAUCE



Eggplant Cannelloni with Pine Nut Romesco Sauce image

This vegan and gluten-free casserole relies on sliced eggplant instead of pasta, stuffed with vegetables and grains, and a pungent red pepper sauce.

Provided by Joel Fuhrman, M.D.

Categories     HarperCollins     Eggplant     Casserole/Gratin     Wheat/Gluten-Free     Vegan     Spinach     Pine Nut     Bell Pepper     Dinner

Yield Serves 6

Number Of Ingredients 22

For the eggplant:
2 large eggplants, peeled and sliced lengthwise 1/2-inch thick
2-3 tablespoons water
2 medium red bell peppers, seeded and coarsely chopped
1 medium onion, coarsely chopped
1 cup chopped carrots
1/2 cup chopped celery
4 cloves garlic
8 ounces baby spinach
No-salt seasoning blend, adjusted to taste, or 1 tablespoons Dr. Fuhrman's VegiZest
1 cup cooked quinoa, Kamut, barley, spelt, or brown rice
2 cups no-salt-added or low-sodium pasta sauce
3 ounces nondairy, mozzarella-type cheese, shredded
For the pine nut romesco sauce:
1/2 cup onion, chopped
2 cloves garlic, chopped
1/2 tomato, chopped
1 teaspoon ancho chili powder
1/2 cup roasted red peppers
2 tablespoons water
2 tablespoons pine nuts (see Note)
2 tablespoons nutritional yeast

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



Eggplant Cannelloni image

Provided by Kristine Subido

Categories     Blender     Garlic     Olive     Bake     Broil     Vegetarian     Low Cal     High Fiber     Goat Cheese     Eggplant     Bell Pepper     Fall     Healthy     Shallot     Self

Number Of Ingredients 11

1 tablespoon olive oil
4 large shallots, sliced
4 cloves garlic
2 jars (12 ounces each) roasted red peppers, drained
Juice of 1 orange (about 1/2 cup)
2 medium eggplants, cut lengthwise into 1/2-inch slices
Olive oil cooking spray
4 ounces goat cheese
4 kalamata olives, pitted and minced
1 teaspoon capers, chopped
2 tablespoons chopped fresh parsley

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 AND MOZZARELLA MELT



Eggplant and Mozzarella Melt image

This is a delicious open-faced sandwich to serve for dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 50m

Number Of Ingredients 8

2 large eggs
Coarse salt and ground pepper
3/4 cup plain dried breadcrumbs
Olive oil, for baking sheet
1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
1 loaf (8 ounces) soft Italian bread
2 cups store-bought tomato sauce
8 ounces part-skim mozzarella cheese, thinly sliced

Steps:

  • Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.
  • Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.
  • Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

Nutrition Facts : Calories 481 g, Fat 15 g, Fiber 8 g, Protein 27 g

FRIED EGGPLANT AND MOZZARELLA



Fried Eggplant and Mozzarella image

Found this recipe on another site and plan to make it this week. My Honey loves eggplant so this variation should be good!

Provided by mickensv

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1 eggplant (thinly sliced)
coarse salt
1 lb fresh mozzarella cheese (thinly sliced)
basil leaves
1/2 cup flour
1 large egg (lightly beaten)
1 cup breadcrumbs
oil (for frying)

Steps:

  • Directions:.
  • Sprinkle the salt onto the eggplants slices and let rest for 20 minutes.
  • Rinse the salt from the eggplant slices and pat them dry.
  • Form sandwiches out of 2 slices of eggplant with a slice of mozzarella and a basil leaf in the middle.
  • Dredge the eggplant sandwiches in the flour.
  • Dip them into the egg and then in the bread crumbs to coat.
  • Fry in oil until golden brown, about 2-4 minutes each.
  • Cut into four and serve with a tasty tomato sauce.

Nutrition Facts : Calories 549.7, Fat 28.4, SaturatedFat 15.7, Cholesterol 136.2, Sodium 930.3, Carbohydrate 40.5, Fiber 5.5, Sugar 5.6, Protein 33.1

EGGPLANT, TOMATO, AND MOZZARELLA SALAD



Eggplant, Tomato, and Mozzarella Salad image

This salad also tastes great with grilled chicken added.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

6 tablespoons extra-virgin olive oil
1 medium eggplant, cut crosswise into 1/4-inch-thick slices
Coarse salt and ground pepper
1 pound fresh mozzarella, sliced
1 pound sliced tomatoes (any variety)
1/4 cup loosely packed fresh basil leaves, torn
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400 degrees. Brush two rimmed baking sheets with 1 tablespoon oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.
  • On a serving platter, layer eggplant with sliced mozzarella and tomatoes. Top with basil leaves and drizzle with remaining 2 tablespoons oil and balsamic vinegar.

Nutrition Facts : Calories 350 g, Fat 27 g, Fiber 4 g, Protein 19 g

EGGPLANT CANNELLONI WITH MOZZARELLA AND TOMATO SALSA



Eggplant Cannelloni With Mozzarella and Tomato Salsa image

It is a tasty recipe that uses eggplant and mozzarella cheese combination. Excellent for a dinner party.

Provided by Pietro

Categories     Cheese

Time 40m

Yield 10 serving(s)

Number Of Ingredients 9

2 medium eggplants
2 fresh mozzarella cheese, balls
olive oil
sea salt
ground black peppercorns
grated parmesan cheese
white wine vinegar
cherry tomatoes
chopped fresh basil

Steps:

  • Slice the two eggplants as thinly as possible.
  • Oil lightly and chargrill.
  • Lay chargrilled eggplant on a flat surface and place mozzarella pieces at one end of eggplant slice.
  • Roll the eggplant slice around the mozzarella so that you end up with a sausage like roll.
  • Lay rolls side by side in a baking dish.
  • Sprinkle with sea salt, ground peppercorns and parmesan cheese.
  • Place under a griller to melt cheese.
  • Serve warm with seasoned, halved cherry tomatoes mixed with fresh chopped basil, extra virgin olive oil and a hint of white wine vinegar.
  • Try to use tender young eggplant to obtain the best result.
  • Buffalo mozzarella is ideal for this recipe.

Nutrition Facts : Calories 26.3, Fat 0.2, Sodium 2.2, Carbohydrate 6.2, Fiber 3.7, Sugar 2.6, Protein 1.1

Tips:

  • To ensure your eggplant slices are tender and not bitter, sprinkle them with salt and let them rest for 30 minutes before patting them dry.
  • For a crispy cannelloni, brush the eggplant slices with olive oil before baking them.
  • To prevent the cannelloni from drying out, cover them with aluminum foil while baking.
  • If you don't have fresh tomatoes, you can use canned diced tomatoes for the salsa.
  • To add a bit of heat to the salsa, add a pinch of cayenne pepper or red pepper flakes.
  • Serve the cannelloni immediately, topped with additional mozzarella cheese and tomato salsa.

Conclusion:

Eggplant cannelloni with mozzarella and tomato salsa is a delicious and easy-to-make dish that is perfect for a vegetarian or vegan meal. The cannelloni are crispy on the outside and tender on the inside, and the filling is flavorful and cheesy. The tomato salsa adds a refreshing and tangy flavor to the dish. This dish is sure to impress your friends and family, and it is also a great way to use up leftover eggplant.

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