Eggplant Cannelloni

Name: Eggplant Cannelloni
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters buttermilk; 59 milliliters diced celery; 2 mediums eggplants, cut into 1/4-inch planks; 237 milliliters eggs; 473 milliliters all-purpose flour; 59 milliliters roughly chopped fresh basil leaves; 12 fresh basil leaves; 2 Tbsps minced fresh thyme; 1 clove garlic, peeled and thinly sliced or minced; 177 milliliters goat cheese, divided; 946 milliliters red sauce; 237 milliliters milk; 3 Tbsps extra-virgin olive oil; 59 milliliters dried oregano; 237 milliliters shredded Parmesan; 59 milliliters red wine; 6 servings Salt and freshly ground black pepper; 473 milliliters diced tomatoes; 946 milliliters vegetable oil; 1 teaspoon Worcestershire sauce; 0 onion yellow, diced

Eggplant Cannelloni might be a good recipe to expand your main course repertoire. This recipe serves 6. One serving contains 950 calories, 28g of protein, and 42g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 2 hours and 35 minutes. A mixture of oregano, tomatoes, wine, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Place the sliced eggplant in a shallow pan with the buttermilk and marinate for 20 minutes.

Ingredients you will need

Buttermilk

Eggplant

Equipment you will use

Frying Pan

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Heat the oil in a large saucepan over medium-high heat to 350 degrees F.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Beat the eggs and milk together to make an egg wash. Once the oil is to temperature, dredge the eggplant in the flour, tap off any excess, and then coat with the prepared egg wash. Slip gently into the oil and fry until golden brown, about 2 minutes. Flip and continue to cook the other side until golden brown, 2 to 3 minutes. After frying, remove to paper towels to drain. Repeat the process until all the eggplant has been fried.

Ingredients you will need

Eggplant

All Purpose Flour

Egg

Milk

Cooking Oil

Equipment you will use

Paper Towels

Lay the eggplant flat and apply about 1 tablespoon goat cheese to the bottom short edge of the eggplant. Top the goat cheese with 1 basil leaf and roll the eggplant from bottom to top, ensuring the goat cheese and basil stays in the middle of the roll.

Ingredients you will need

Goat Cheese

Fresh Basil

Eggplant

Basil

Roll

Place the rolls in a baking dish.

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Roll

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Baking Pan

Top the rolls with Marinara Sauce, sprinkle with Parmesan, and bake until the cheese has melted, about 10 minutes.

Ingredients you will need

Marinara Sauce

Parmesan

Cheese

Roll

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Oven

In a saucepan over medium-high heat, add the oil and heat to the verge of smoking.

Ingredients you will need

Cooking Oil

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Sauce Pan

Add the onions and celery and cook until the onions are translucent. Deglaze the pan with the wine, stir and scrape up any bits, and then add the red sauce and garlic. Reduce the heat and simmer for 20 minutes.

Ingredients you will need

Red Sauce

Celery

Garlic

Onion

Wine

Equipment you will use

Frying Pan

Add the Worcestershire sauce, thyme, oregano, basil, and tomatoes. Season with salt and pepper. Reduce the heat and simmer 1 hour, stirring occasionally.

Ingredients you will need

Worcestershire Sauce