Eggplant Cannelloni-Robert Irvine

May 09, 2023May 9, 20230 14
Eggplant Cannelloni-Robert Irvine recipe for a delicious Italian meal
in Italian

Prep

45 min

Cook

45 min

Ready In

90 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 medium eggplants , cut into 1/4-inch planks
2 cups buttermilk
4 cups vegetable oil ( you can fry in a skillet with just 1/4 cup oil , turning halfway through )
1 cup egg
1 cup milk
2 cups all-purpose flour
3/4 - 1 cup goat cheese , divided
12 fresh basil leaves
2 cups marinara sauce
1 cup parmesan cheese , shredded
3 tablespoons extra-virgin olive oil
1/4 cup yellow onion , diced
1/4 cup diced celery
1/4 cup red wine
1 quart pasta sauce ( tomato sauce , pasta or spaghetti-your choice )
1 garlic clove , peeled , thinly sliced ( or minced )
1 teaspoon Worcestershire sauce
2 tablespoons fresh thyme , minced
1/4 cup dried oregano
1/4 cup roughly fresh basil leaf , chopped
2 cups diced tomatoes
salt
fresh ground black pepper

Nutrision Information

Servings Per Recipe
6
Calories
586
Sugar
9g
Fat
43g
Eggplant Cannelloni-Robert Irvine is a vegetarian twist on the classic Italian dish usually made with pasta. This recipe calls for thinly sliced eggplant that is breaded and fried to create planks that are then filled with a creamy mixture of goat cheese and fresh basil, rolled up, and baked in marinara sauce. This dish is a hearty and satisfying option for a cozy and warm meal, with all the flavor of traditional cannelloni but without the added carbs from the pasta.

Instructions

1.Preheat oven to 375 degrees F.
2.Heat the olive oil in a large skillet over medium-high heat.
3.Add in the onions, celery, and garlic, and cook until tender, about 5 minutes.
4.Mix in the red wine, Worcestershire sauce, dried oregano, and chopped basil into the skillet.
5.Cook for another 3-5 minutes until the liquid has reduced slightly.
6.In a separate bowl, mix together the goat cheese, fresh basil leaves, and parmesan cheese until well combined.
7.Pat the eggplant planks with paper towels to dry them.
8.In a shallow dish, mix together the buttermilk, egg, and milk.
9.Spread the flour out on a large plate.
10.Dip each eggplant plank first into the flour, then the buttermilk mixture, and then coat with flour again.
11.Fry the eggplant planks in vegetable oil until golden brown on both sides, and then set aside on paper towels to drain.
12.Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
13.Place a spoonful of the goat cheese mixture onto one end of each eggplant plank, and roll up tightly.
14.Place the eggplant rolls seam side down into the baking dish.
15.Pour the remaining marinara sauce over the eggplant rolls and sprinkle with parmesan cheese.
16.Bake in the oven for 25-30 minutes until heated through and the cheese is melted and bubbly.

PROS

This Eggplant Cannelloni-Robert Irvine recipe is a delicious and unique way to enjoy eggplant.

It is a vegetarian option for a classic Italian dish.

CONS

This dish can take some time to prepare, as the eggplant needs to be breaded and fried before assembling.

The recipe also requires multiple steps and dishes.

HEALTH & BENEFITS

Eggplant is a low-calorie and healthy vegetable that is packed with nutrients such as fiber, potassium, and vitamins B and C.
The goat cheese used in this recipe is a good source of protein and calcium.

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