International
Sicilian Eggplant Cannelloni
⏱ 45 minutes
🍽 4 people
👁 14 views
Ingredients
- 2 large eggplants, sliced into 1/4 inch thick rounds
- 1 cup ricotta cheese
- 1 cup grated parmesan cheese
- 1 cup tomato sauce
- 1/4 cup chopped fresh basil
- 1/2 cup shredded mozzarella cheese
- 1 egg, beaten
- Salt and pepper to taste
- 1 tablespoon olive oil
Preparation Steps
- Preheat the oven to 375°F (190°C).
- Brush the eggplant slices with olive oil and season with salt and pepper.
- In a large skillet, sauté the eggplant slices until golden brown and tender.
- In a large bowl, combine the ricotta cheese, parmesan cheese, and beaten egg.
- Add the chopped basil to the cheese mixture and mix well.
- Spoon the tomato sauce into the bottom of a 9x13 inch baking dish.
- To assemble the cannelloni, place a spoonful of the cheese mixture onto the center of each eggplant slice and roll up.
- Place the rolled eggplant slices seam-side down in the baking dish and top with the shredded mozzarella cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
