EGGPLANT CANNELLONI

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 2 baby eggplants
  • 1 medium onion
  • 2 cloves garlic
  • 2 1/4 cups asiago cheese, grated
  • olive oil
  • basil
  • salt & pepper

Directions

  • Drizzle olive oil over 2 baby eggplants (sliced 1/4" rounds) and roast until both sides are golden brown. Chop finely.
  • Saute 1 medium onion and 2 cloves of garlic in olive oil until soft
  • Combine the minced eggplant, onion, garlic with 2&1/4 cups of grated asiago cheese
  • Add a few leaves of fresh basil, salt & pepper to the mixture.
  • Stuff mixture into cannelloni tubes (filling is enough for 12 - 14 tubes), cover with your favourite tomato sauce and bake at 350 degrees.
  • Note: It should take approximately 20 minutes if you use fresh or cooked pasta, about 45 minutes if you use the oven-ready noodles (make sure you cover the pan with foil if you use this type).

Notes

Categories: Main Dish  Pasta  Vegetable 
© 2006-2014 BakeSpace, Inc. All Rights Reserved