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Eggplant Cannelloni Recipe

Eggplant Cannelloni

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Average Rating:

Total Reviews: 3

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  • on June 21, 2011

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    Great! While it is very easy to make, it's time consuming. I had 18 planks of eggplant. I replaced the flour and oil half way through the frying process. I also needed more goat cheese than called for. I opted to not make the marinara due to time constraints, but used Rao's marinara - which is fantastic! Overall, I recommend trying this! I have plenty of leftovers. Next time I'll cut it in half. What a great meal!

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  • on March 30, 2011

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    Loved it and found it easy to make. Had to omit the garlic as I'm allergic to it but other than that, I loved it and so did my friends. Even those who thought they didn't like eggplant!

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  • on February 02, 2011

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    This was delicious! It was my first time making a Robert Irvine recipe and I was very pleased with the results. I wasn't sure what was meant by 'red sauce of choice', so I ended up using a 28 ounce can of concentrated tomato puree and added the same amount of water. So it was more red sauce than called for, but the amount of everything else worked out to be the perfect amount. Plus the marinara sauce is so good that I was happy to have the leftovers. I also added the garlic for about 30 seconds before putting in the red wine to deglaze the pan. The goat cheese and the fried eggplant were great together and the marinara sauce just added a really special touch.

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