Eggplant Cannelloni

Ingredients:

• 2 large eggplants
• 1 cup ricotta cheese
• 1/2 cup grated parmesan cheese
• 1 egg
• 1/4 cup chopped fresh basil
• 2 cups tomato sauce
• Salt and pepper to taste
• Olive oil

Instructions:

1. Preheat the oven to 375°F.
2. Wash and dry the eggplants. Cut off both ends, then thinly slice them lengthwise into strips, about 1/4 inch (6mm) thick. Brush each slice lightly with olive oil and place on a baking sheet lined with parchment paper.
3. Bake the eggplant slices in the oven for 15-20 minutes or until they are soft and pliable but still hold their shape. Remove from the oven and let cool.
4. In a medium bowl, combine the ricotta, parmesan, egg, and basil. Mix well, then season with salt and pepper to taste.
5. Spoon about 1 tablespoon of the cheese mixture on one end of each eggplant slice, then roll up tightly. Repeat with all the slices.
6. Pour the tomato sauce into a baking dish that will hold all the rolls comfortably. Arrange the eggplant rolls, seam side down, in the sauce. Spoon a little more sauce over each roll and sprinkle with additional parmesan cheese if desired.
7. Bake for 30 minutes or until heated through and the cheese is golden and bubbly. Serve hot, garnished with fresh basil leaves if desired.

Verdict:

This eggplant cannelloni is a delicious and healthy alternative to the classic pasta dish. The eggplant slices are filled with a rich and creamy ricotta mixture, then baked in a flavorful tomato sauce. The result is a hearty, comforting meal that is perfect for any season.

Serving Suggestions:

This dish can be served as a vegetarian main course, or as a side dish alongside grilled meats or fish. Accompany with a crisp green salad and some crusty bread for a complete meal.