These eggplant cannoli are so delicious with tender eggplant and a filling of ham and cheese. Eggplant slices are breaded before being filled with ham and cheese, giving them an appearance similar to cannoli. These are delicious served as an appetizer or they can be served as part of dinner with a salad or steamed vegetables on the side.
To make the eggplant cannoli, you begin by grilling eggplant slices before breading them with breadcrumbs. Then, they get topped with cheese and ham before being fastened with toothpicks and baked in the oven. These will likely become a favorite eggplant recipe in your home!
What are Eggplant Cannoli?
Eggplant cannoli are an eggplant recipe filled with ham and cheese. The eggplant slices are coated in breadcrumbs which adds some texture to the delicate textured eggplant.
Pro Tips
- Grill the eggplant slices until they are golden on both sides.
- Use tongs to dip the eggplant slices in the egg mixture.
- Cut the cheese slices into circles so they fit on the eggplant slices easily.
- Don’t overbake the eggplant as you don’t want it to become too soft. It should only need around 5 to 7 minutes in a hot oven.
Frequently Asked Questions
Does the Eggplant Need to Be Salted?
No, while many eggplant recipes call for salting the eggplant to remove excess moisture, it isn’t necessary with this recipe.
What Type of Cheese Should Be Used in Eggplant Cannoli?
Use a type of cheese that is easy to slice and will melt well. Mozzarella, Swiss, cheddar, smoked hard cheeses, or gruyere are all excellent options.
Can I Use Seasoned Breadcrumbs?
Yes, if you have seasoned breadcrumbs on hand, you could use them instead of the plain breadcrumbs.
How to Store Eggplant Cannoli
The eggplant cannoli can be stored in a sealed container in the fridge for up to 4 to 5 days.
Ingredients
How to Make Eggplant Cannoli
Slice the eggplant into 0.5 cm rounds. Heat a grill pan or electric grill to medium, and cook them for 3 to 5 minutes per side. Season them with salt and drizzle them with olive oil.
Slice the eggplant into 0.5 cm rounds. Heat a grill pan or electric grill to medium, and cook them for 3 to 5 minutes per side. Season them with salt and drizzle them with olive oil.
Beat the eggs in a bowl. Dip the eggplant slices in the egg mixture followed by the breadcrumbs.
Beat the eggs in a bowl. Dip the eggplant slices in the egg mixture followed by the breadcrumbs.
Stuff the eggplant with cheese and ham, and fasten them with toothpicks.
Stuff the eggplant with cheese and ham, and fasten them with toothpicks.
Place them on a parchment-lined baking sheet and drizzle them with olive oil. Bake them in a 400 F (200 C) oven for 5 to 7 minutes or until the cheese melts.
Place them on a parchment-lined baking sheet and drizzle them with olive oil. Bake them in a 400 F (200 C) oven for 5 to 7 minutes or until the cheese melts.
Serve and enjoy!
Serve and enjoy!
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