cannelloni reinvented


  • 450 to 500g ricotta
  • 1/2 cup of goat cheese
  • 1/4 cup of parsley chopped
  • 4 eggplants sliced thinly
  • 2 eggs seasoned with salt and pepper
  • 1 cup flour seasoned with salt and pepper
  • 1 to 2 cups vegetable oil
  • Salt and pepper to taste
  • 1 Classic Tomato Sauce recipe
  • 1 Mozarella di buffula thinly sliced or 1 cup of grated mozzarella

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My biggest challange is finding food that tastes like pasta but is not. Being italian my biggest flaw is the carbs!! This recipe is great because it tastes like cannelloni but it used thinly sliced eggplants in place of the pasta. Its a perfect recipe to trick your mind! Try it you will not regret it!


Pre-heat the oven at 180 degrees celcius or 350 degrees fahrenheit.

In a bowl mix together the ricotta, goat cheese, parsley and egg. Season with salt and pepper

Slice the eggplants in long thin slices. In a strainer line the slices of eggplants and cover with course salt, top with a weight in order to drain all the sour flavours. After about 15 minutes brush off the salt thouroughly and dredge in flour mixture.

In a skillet warm vegetable oïl until you see it ripple which indicates that it is warm enough. Lightly fry the eggplants until they are golden on both sides. Reserve

One slice at a time place a heaping spoonful of the mixture in the center of the eggplant. Then roll it into a cylindrical shape. Line up in a baking dish and cover lightly with tomato sauce and top with cheese of your choice. Cover the baking dish with alluminum foil.

Bake in the oven for about 30 minutes until it is warmed through.

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