Eggplant and Four-Cheese Cannelloni
It's been another busy week, and cooking for my family, of course, but not remembering to take photos! Need to remember to have my camera handy. Anyway, when I was on my crepe-making spree a few weeks ago, I made this delicious eggplant and four-cheese cannelloni recipe.
I was online looking up crepe recipes and found a video of Sara Moulton making crepes and then filling them with cheeses, I just had to try it.
1 med. eggplant, peeled, and cut crosswise, about 1/3" thick
3 tablespoons extra-virgin olive oil
3/4 cup freshly grated parmigiano reggiano cheese
1/2 cup coarsely grated mozzarella cheese
1/2 cup coarsely Italina fontina cheese
1/2 cup whole milk riccotta cheese
2 cups homemade tomato sauce or your favorite store bought tomato sauce (I used my marinara sauce)
1/4 cup shredded fresh basil, for garnish
Preheat the oven to 375F.
Brush both sides of the eggplant slices with oil and sprinkle with salt and pepper. Arrange in one layer on a large sheet pan lined with parchment (I used my Silpats). Bake until tender, about 40 minutes. Remove from the oven and let cool. Combine the cheeses and season lightly with salt and pepper.
Pour the tomato sauce over all the crepes. Top with additional grated Parmesan, if desired.
Bake until the sauce is bubbly and the cheese is melted, about 30 minutes.
Oh, and it freezes beautifully!