This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
If you saw my earlier post, you know I had a couple of eggplants in the fridge. Â I saw this recipe from Running With The Devil. Â What a great pasta idea with out the carbs from the noodles.
Recipe
Eggplant Cannelloni:
- (See my eggplant pizza post for the marinara recipe) start by taking a cheese slicer and slicing your eggplant lengthwise
- Take these pieces and soak in buttermilk for 20 minutes or so
- Set up your dredging station with flour including 2 tbsp each salt and oregano and 1 tbsp each pepper and thyme
- Beat 2 eggs with some milk
- Prepare your saute pan with a few tbsp olive oil on medium heat
- Dredge your eggplant slices with the flour and then the egg mixture and cook 3 – 4 minutes per side and drain on a paper towel
- For the cannelloni assemblage, take a piece of the eggplant and put a piece of fresh parmesan and fresh bay leaf and roll it up; place in a 9″ x 13′ baking pan and repeat with all the eggplant pieces
- Top the mixture with shredded parmesan, then the marinara and again with the shredded parmesan
- Bake in a 350 degree oven for about 15 minutes and manga
Leave a Reply