Eggplant Cannelloni
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 2 eggplants
- Sea salt & black pepper
Filling
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup spinach, chopped
- ¼ teaspoon black pepper
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
Topping
- • ½ cup mozzarella, cut into thin strips
- • A handful of basil leaves, sliced
Instructions
- Slice eggplant into paper-thin round sections. Pat off excess liquid with a paper towel to remove bitterness from the eggplant. Sprinkle with salt and pepper if desired.
- Grill on a non-stick grill pan at medium-high heat, about 2-3 minutes per side until it begins to soften and you see nice grill marks on the eggplant.
- Meanwhile, combine all filling ingredients.
- Place a generous spoonful of filling into each eggplant circle, roll up each end (like a taco) and place one slice of basil and one thin strip of mozzarella on top.
- Bake at 400 for 15-20 minutes, until mozzarella is golden brown.
- Serve over hot bruschetta, with or without pasta.
Find it online: https://www.weaversorchard.com/bruschetta-artisan-pizza/