recipe

Eggplant Cannelloni: the tasty pasta recipe to make in no time

By Cookist
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Looking for an easy, healthy, and vegetarian dish that will even satisfy meat-eaters? Look no further than this eggplant cannelloni. It’s easy to customize the recipe for a keto, vegetarian, or vegan version of classic cannelloni, so make sure to check out our tasty tips below.

The dish is creamy and rich in tomato-umami flavor. You don’t need any fancy ingredients. Get some eggplant, tomato sauce, mozzarella, parmesan, lasagna sheets, and semolina and get cooking.

If you’ve been looking for a filling vegetarian dinner, this might be just what you need. We think you won’t even miss the meat.

Can You Make Eggplant Cannelloni Ahead Of Time?

This dish is great for preparing in advance. In fact, it’s even better after the next day. Cool the baked dish, cover, and refrigerate. If you’re ready to serve the dish, heat in the oven.

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Can You Make Vegan Eggplant Cannelloni?

To make this dish vegan, use grilled eggplant, and vegan cheese, or omit the cheese altogether.

Eggplant Cannelloni Filling Ideas

Fill the cannelloni with a mixture of ricotta and goat’s cheese.

Want to make it more herby? Add basil pesto to the filling!

Missing the meat? Add bacon or smoked chicken to the filling.

Make it more nutritious by adding spinach to the filling.

Tips

If you want to make this dish low carb, you can leave out the pasta sheets, and roll the filling in the eggplant instead.

There is no need to peel the eggplants. In fact, the skin will help the slices to hold together.

Use store-bought tomato sauce, or make your own.  To make your own sauce.

Add more flavor by adding more herbs or veggies. The following would work great:

  • Roasted red peppers (use store-bought jar peppers, or roast your own),
  • Feta cheese,
  • Sautéed mushrooms.

How To Store Eggplant Cannelloni

The eggplant cannelloni can be stored in the fridge for 2 days. Cool the baked dish, cover it, and refrigerate. If you’re ready to serve the dish, heat it in the oven.

Ingredients
Eggplants
2
Salt
7 g (2 tbsp)
Tomato sauce
500 ml (2 cups)
mozzarella
450 g (2 cups)
Garlic
2 cloves
Parmesan
60 g (1/2 cup)
semolina
120 g (2/3 cup)
Lasagna sheets
10
Basil leaves
Vegetable oil for frying

Instructions

Heat a small amount of oil and add the garlic cloves.

Add the tomato sauce and basil leaves.

Slice 2 eggplants and season them with salt.

Set aside for 30 minutes, then clean and dry off with paper towels.

Dredge eggplant slices in semolina.

Fry in preheated oil until golden (around 6-8 minutes).

Cook lasagna sheets for 1 minute.

Spread some tomato sauce on top of lasagna sheets and add parmesan.

Place eggplants, more sauce, and some shredded mozzarella. Roll up.

Place cannelloni into a baking pan with some sauce on the bottom.

Cover with leftover sauce and top with shredded mozzarella.

Bake at 180°C/350°F for 20 minutes.

Slice, serve and enjoy!

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