Eggplant Cannelloni
  • 2 baby eggplants
  • 1 medium onion
  • 2 cloves garlic
  • 2 1/4 cups asiago cheese, grated
  • olive oil
  • basil
  • salt & pepper
  1. Drizzle olive oil over 2 baby eggplants (sliced 1/4" rounds) and roast until both sides are golden brown. Chop finely.
  2. Saute 1 medium onion and 2 cloves of garlic in olive oil until soft
  3. Combine the minced eggplant, onion, garlic with 2&1/4 cups of grated asiago cheese
  4. Add a few leaves of fresh basil, salt & pepper to the mixture.
  5. Stuff mixture into cannelloni tubes (filling is enough for 12 - 14 tubes), cover with your favourite tomato sauce and bake at 350 degrees.
  6. 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).