Eggplant Cannelloni

Rick Cooks Home Eggplant Cannelloni

This recipe comes from Phillis Carey, a culinary instructor in Carlsbad who has a roster of vegetarian dishes. I copy it here because it's hearty, satisfying, and combines a great number of my favorite cooking ingredients.

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Eggplant Cannelloni With Cheesy Pesto Filling

*4 to 6 servings*

2 large eggplants
Olive oil
1 c ricotta cheese
10 oz cooked chopped spinach
c prepared basil pesto sauce
c toasted pine nuts
1 c freshly grated mozzarella cheese
c freshly grated parmesan cheese (divided use)
2 eggs
1 clove garlic, minced
t dried oregano
Salt, pepper to taste
2 c prepared marinara sauce

Peel eggplant and slice thinly lengthwise. You should have about 6 slices per eggplant. Brush slices lightly with olive oil and lay in a single layer on two baking sheets. Broil 4 inches from the heat source for about 3 to 5 minutes on each side, or until browned and tender. Repeat with second pan. Set aside to cool.
To make the filling: Combine the ricotta, spinach, pesto, pine nuts, mozzarella cheese, c Parmesan cheese, eggs, garlic, oregano and salt and pepper to taste in a large bowl. Mix well. Divide the filling evenly among eggplant slices, spreading to cover the entire slice; roll up. Spread c marinara sauce on the bottom of a greased 9-by-13-inch baking dish. Arrange rolls, seam side down, in the sauce. Pour remaining sauce over and sprinkle with remaining c Parmesan cheese.
Bake at 375°F for 30 minutes, or until sauce is bubbly and top is lightly browned.

(From Phillis Carey)