Cannelloni with Eggplant

Ingredients

• 1 large eggplant, sliced thinly
• 10-12 cannelloni tubes
• 1/2 cup ricotta cheese
• 1/2 cup grated parmesan cheese
• 2 cloves garlic, minced
• 2 cups marinara sauce
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. Place eggplant slices on a baking sheet and brush with olive oil. Season with salt and pepper, and bake for 10-12 minutes, or until lightly browned and tender.
3. Cook cannelloni tubes in boiling salted water according to package instructions. Drain and set aside.
4. In a bowl, combine ricotta cheese, parmesan cheese, garlic, salt, and pepper.
5. Spoon the cheese mixture into a zip-top bag and snip the corner off to create a makeshift piping bag.
6. Using the piping bag, fill the cannelloni tubes with the cheese mixture. Set aside.
7. Spoon marinara sauce into the bottom of a baking dish.
8. Wrap a slice of eggplant around each filled cannelloni tube and place in the baking dish.
9. Cover the cannelloni with additional marinara sauce and grated parmesan cheese.
10. Bake for 30-35 minutes, or until the cheese is melted and bubbly.
11. Serve hot and enjoy!

Verdict and Serving Suggestions

This Cannelloni with eggplant dish is a perfect dish for a vegetarian feast. This dish is packed with flavors of roasted eggplants and cheeses. Serving this dish with a salad and garlic bread can compliment this dish better.