How to make eggplant cannelloni

If you’re looking for a delicious and easy eggplant cannelloni recipe, look no further! This dish is packed with flavor, and it’s easy to make, even if you’ve never made it before. Your family and friends will be impressed!

Perhaps you’re not well-versed in Italian foods. So let’s answer for those who may be wondering, what exactly is eggplant cannelloni? The pasta called Cannelloni is a cylindrical type of lasagna but in this case the “pasta” is replaced with rolled up eggplant slices.

I love eggplant cannelloni because it’s a dish that can be made ahead of time and then simply baked when you’re ready to eat. It’s perfect for busy weeknights or when you have guests over for dinner. Plus, it’s a great vegetarian option that even meat-lovers will also enjoy.

Preparation Details:

Eggplant can be a little tricky to work with, but with a little care and attention, you can definitely make a delicious eggplant cannelloni dish that your family and friends will love. Here’s what you need to know about how to make eggplant cannelloni.

First, you’ll need to choose the right eggplant. You’ll want to look for an eggplant that is firm and free of blemishes. Once you’ve found the perfect eggplant, wash it thoroughly and then slice it into thin strips.

Next, you’ll need to cook the eggplant strips. There are a few different ways that you can do this, but the easiest method is to simply roast the eggplant in the oven. Preheat your oven to 400 degrees Fahrenheit and then place the eggplant strips on a baking sheet. Roast for 20-30 minutes, or until the eggplant is tender.

Once the eggplant is cooked, it’s time to assemble the cannelloni. Start by spreading a layer of tomato sauce in the bottom of a baking dish. Then, take the eggplant strips and place them on top of the sauce, overlapping them slightly.

Now, it’s time to add the filling. You can use any type of filling that you like, but a classic ricotta cheese filling is always a good choice. Simply mix Ricotta cheese, egg, and Parmesan cheese together and then spread the mixture over the eggplant strips.

Finally, top the eggplant cannelloni with more tomato sauce and a sprinkling of mozzarella cheese. Bake for 20-30 minutes, or until the cheese is melted and bubbly.

Ingredients you will need for Eggplant Cannelloni:

– 1 eggplant
– 1 jar of tomato sauce
– 1 cup Ricotta cheese
– 1 egg
– 1/4 cup Parmesan cheese
– 1 cup mozzarella cheese

Instructions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Wash eggplant and slice into thin strips.
3. Place eggplant strips on baking sheet and roast for 20-30 minutes, or until eggplant is tender.
4. Spread a layer of tomato sauce in the bottom of a baking dish.
5. Place eggplant strips on top of sauce, overlapping slightly.
6. Mix Ricotta cheese, egg, and Parmesan cheese together and spread over eggplant strips.
7. Top with more tomato sauce and mozzarella cheese.
8. Bake for 20-30 minutes, or until cheese is melted and bubbly.

Substitutions:

You can also use zucchini or squash in this recipe instead of eggplant. Simply follow the same cooking instructions and then proceed with the recipe as directed.

If you’re not a fan of tomato sauce, you can also use Alfredo sauce or a simple Marinara sauce.

Optional toppings:

If you want to add some additional flavor to your eggplant cannelloni, feel free to top it with some fresh basil leaves or a sprinkle of crushed red pepper flakes.

Benefits of Eggplant:

-good source of fiber, which can help to regulate digestion.
-good source of antioxidants, which can help to protect cells from damage.
-good source of vitamins and minerals, including potassium, magnesium, and vitamin C.
-can be a good replacement for meat in a dish, making it a good option for vegetarians or those looking to reduce their meat intake.

Yield: This recipe yields 4-6 servings of eggplant cannelloni.

Storage instructions:

Eggplant cannelloni can be stored in the fridge for up to 3 days. Simply reheat in the oven or microwave before serving. To freeze leftovers, place eggplant cannelloni in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQ

Q: What can I use instead of eggplant in this recipe?

A: If you’re not a fan of eggplant, you can also use zucchini or squash in this recipe. Simply follow the same cooking instructions and then proceed with the recipe as directed.

Q: What other types of sauce would work well in this recipe?

A: Sure! If you’re not a fan of tomato sauce, you can use Alfredo sauce, pesto, or even a simple olive oil and garlic sauce.

Q: Can I use a pre-made sauce, such as Ragu or Classico?

A: Yes, you can use a pre-made sauce in this recipe. Simply follow the cooking instructions and then proceed with the recipe as directed.

Q: Can I make this eggplant cannelloni recipe ahead of time?

A: Absolutely! This dish is actually best made ahead of time so that the flavors have a chance to meld together. Simply prepare the eggplant cannelloni according to the instructions above and then store in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

Q: What can I serve with eggplant cannelloni?

A: A simple green salad or a side of roasted vegetables would pair well with this dish. You could also serve eggplant cannelloni as an appetizer or main course.

(You might also want to try this lasagna recipe or Eggplant Parmesan here.)

If you’re looking for an easy and delicious eggplant cannelloni recipe, look no further! This dish is packed with flavor and it’s easy to make, even if you’ve never made eggplant cannelloni before. Simply follow the instructions above and you’ll be enjoying this delicious meal in no time!