Friday, July 09, 2010

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.

Sara's Eggplant and Four-Cheese Cannelloni

12 crepes
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.
Top each crepe with 2 to 3 eggplant slices. Spread 1/6 of the cheese mixture just inside the edge of the crepe. Roll up to enclose the cheese and eggplant and arrange it seam-side down in a gratin or shallow casserole dish.
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.
Serves 6.



Oh, and it freezes beautifully!



5 comments:

Connie Weiss said...

OH my Gosh! That sounds so good! I've never eaten eggplant!

Ann Kroeker said...

Oh! I'm so excited because I think I can make this--I mean, I think I have the ingredients *and* I think I'm actually capable of this. And it's kind of fancy, so I could make it for friends. Thanks for sharing the idea. I like that it freezes well, too.

Billie said...

Thanks, I hope you like it. I had alot leftover, so I had to freeze it. It turned out fine by just reheating in the microwave.

Merut said...

This looks delicious, not too difficult, and creative - all the things I look for when cooking. I will definitely try making this. Thanks!

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