Eggplant Cannelloni With Cheesy Pesto Filling
6 servings
2 large eggplants
Olive oil
1-cup ricotta cheese
1 10 oz package frozen chopped spinach, thawed
1/3 cup prepared basil pesto sauce
¼ cup toasted pine nuts
1 cup freshly grated mozzarella
½ c freshly grated Parmesan
2 eggs
1 clove garlic, minced
½ teaspoon dried oregano
Salt and pepper to taste
2 cups 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 heat
source for 3 to 5 minutes on each side, or until browned and tender. Repeat with second pan. Set aside to cool.
Filling:
Combine the ricotta, spinach, pesto, pine nuts, mozzarella, and ¼ cup
Parmesan, eggs, garlic, oregano and salt and pepper to taste in a large
bowl. Mix well. Divide the filling evenly among
eggplants slices, spreading to cover the entire slice; roll up.
Spread ½ cup marinara in the bottom of a greased 9 x 13 inch
baking dish. Arrange rolls, seam
side down, in the sauce. Pour remaining sauce over and sprinkle with remaining
¼ cup Parmesan.
Bake at 375 degrees for 30 minutes, or until sauce is bubbly
and top is lightly browned.
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| il mio padre il cuoco unico |
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| placing the filling |
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| ready for the oven |
