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Eggplant Cannelloni


I think I am addicted to eggplant, not only is it good for you but this recipe (another one from Masterchef) is full of flavour.  You don’t have to use the cheese if you’re not a fan but in my book it adds so much taste.  Easy to make and always so very colorful for any occasion.

INSTRUCTIONS

2 large eggplants, cut lengthways into 1cm slices
40g Butter, melted
200g thinly sliced prosciutto, cut in thirds
500g tub Perfect Italiano Ricotta
125g Perfect Italiano Shredded Parmesan
¼ cup chopped flat leaf parsley
1 egg, lightly beaten
salt and freshly ground black pepper, to taste
2 cups Italian tomato cooking sauce
250g pack Perfect Italiano Pizza Plus
crisp salad and crusty bread, for serving

METHOD

1. Brush eggplant with butter and cook under a hot grill or on a grill plate until golden and cooked.
2. Combine Ricotta , Parmesan, parsley, egg and seasonings. Top each eggplant slice with prosciutto. Place tablespoonfuls of cheese mixture along the narrow edge of the prosciutto and roll up to resemble cannelloni.
3. Place rolls in a buttered 25cm x 30cm baking dish. Pour tomato sauce over eggplant rolls and sprinkle with Pizza Plus. Bake at 180°C for 45-50 minutes or until cooked and golden. Serve with crisp salad and crusty bread.

This entry was posted on August 24, 2010 at 7:21 am and is filed under Cooking, Family, Friends, People, Random, Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

20 Responses to “Eggplant Cannelloni”

  1. revbillcook Says:
    August 24, 2010 at 7:55 am

    Sounds absolutely delicious. I love eggplant. – Bill

    Reply
  2. Carol Ann Hoel Says:
    August 24, 2010 at 8:45 am

    This one really looks tempting. I like eggplant and cheese and eggs. Yummy. Thanks for sharing.

    Reply
  3. lazfreedman Says:
    August 24, 2010 at 8:49 am

    Damn, that looks good! 🙂
    I can just about smell it
    Ha,
    Peace to you,
    Laz

    Reply
  4. cindy Says:
    August 24, 2010 at 1:51 pm

    Oh yes, this one is just for me!

    Reply
  5. twistedvines Says:
    August 24, 2010 at 3:14 pm

    An abundance of eggplant at the moment…great recipe! xx

    Reply
  6. Adeeyoyo Says:
    August 25, 2010 at 4:03 am

    My kind of food – delicious! Thanks Amanda. xxx

    Reply
  7. Jingle Says:
    August 25, 2010 at 5:30 am

    this is cute and fun item..
    love the freshness and creativity in your work.
    BEST!
    😉

    Reply
  8. Jamie Dedes Says:
    August 25, 2010 at 6:48 am

    Brilliant! I do love the idea of using eggplant in the place of noodles … yummy, low carbs, and people with Celiac can eat it. What more could we want. Thanks for this, my friend.

    Reply
  9. Chloe Says:
    August 25, 2010 at 8:57 am

    What a gorgeous sounding (and looking) recipe!! Wow! It might even prompt ME to go do some cooking! 😉

    Reply

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