EGGPLANT CANNELLONI

Eggplant Cannelloni image

Provided by Robert Irvine : Food Network

Time 2h35m

Yield 6 servings (2 rolls each)

Number Of Ingredients 22

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Ingredients

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.

*** Explore more Eggplant Cannelloni Recipes »

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Maddy Baltierra

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I'm always looking for new and exciting recipes to try and this eggplant cannelloni recipe definitely fit the bill. It was flavorful, unique, and sure to impress my dinner guests.

TEJ GRG TAMU

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I love eggplant and this recipe was a great way to enjoy it. The eggplant cannelloni was delicious and easy to make.

Mercy Gori

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This recipe was a bit time-consuming, but the results were worth it. The eggplant cannelloni was flavorful and impressive.

Ali Raza umrami

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I'm not a big fan of eggplant, but I tried this recipe and was pleasantly surprised. The eggplant cannelloni was actually really good!

Prince Jk

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I was looking for a vegetarian main course for a dinner party and this recipe fit the bill perfectly. The eggplant cannelloni was a hit with my guests!

Rama Kagaga

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This recipe was a bit challenging, but I'm glad I stuck with it. The eggplant cannelloni was worth the effort!

Bangla d j

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I'm always looking for new and creative ways to cook eggplant. This recipe definitely fit the bill! The eggplant cannelloni was a unique and delicious dish.