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Eggplant Cannelloni
Recipe By:
Perfect Italiano
perfectitaliano.com.au
[1]
Prep Time:
25 minutes
Cook Time:
60 minutes
Serves:
4
Eggplant Cannelloni
Ingredients
2 large eggplants, cut lengthways into 1cm slices
40g butter, melted
200g thinly sliced prosciutto, cut in thirds
500g tub Perfect Italiano Ricotta
125g Perfect Italiano Parmesan, grated
1/4 cup chopped flat leaf parsley
35g pack of frozen spinach, defrosted
1 egg, lightly beaten
salt and freshly ground black pepper, to taste
2 cups Italian tomato passata sauce
225g Perfect Italiano Perfect Bakes
crisp salad and crusty bread, to serve
Method
Brush eggplant with butter and cook under a hot grill or on a grill plate until golden and cooked.
Combine spinach, Perfect Italiano Ricotta, grated Parmesan, parsley, egg and seasonings. Top each eggplant slice with prosciutto.
Place tablespoonfuls of cheese mixture along the narrow edge of the prosciutto and roll up to resemble cannelloni.
Place rolls in a buttered 25cm x 30cm baking dish. Pour tomato sauce over eggplant rolls and sprinkle with Perfect Italiano Perfect Bakes.
Bake at 180°C for 45 - 50 minutes or until cooked and golden. Serve with crisp salad and crusty bread.
Tips & Hints
Eggplant slices can be cooked and refrigerated unfilled for up to 2 days.
Links
[1] https://perfectitaliano.com.au/