Recipe courtesy of Robert Irvine

Eggplant Cannelloni

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  • Level: Intermediate
  • Total: 2 hr 35 min
  • Prep: 40 min
  • Inactive: 20 min
  • Cook: 1 hr 35 min
  • Yield: 6 servings (2 rolls each)


Marinara Sauce:


  1. Place the sliced eggplant in a shallow pan with the buttermilk and marinate for 20 minutes.
  2. Preheat the oven to 375 degrees F. Heat the oil in a large saucepan over medium-high heat to 350 degrees F.
  3. Beat the eggs and milk together to make an egg wash. Once the oil is to temperature, dredge the eggplant in the flour, tap off any excess, and then coat with the prepared egg wash. Slip gently into the oil and fry until golden brown, about 2 minutes. Flip and continue to cook the other side until golden brown, 2 to 3 minutes. After frying, remove to paper towels to drain. Repeat the process until all the eggplant has been fried.
  4. Lay the eggplant flat and apply about 1 tablespoon goat cheese to the bottom short edge of the eggplant. Top the goat cheese with 1 basil leaf and roll the eggplant from bottom to top, ensuring the goat cheese and basil stays in the middle of the roll. Place the rolls in a baking dish.
  5. Top the rolls with Marinara Sauce, sprinkle with Parmesan, and bake until the cheese has melted, about 10 minutes.

Marinara Sauce:

  1. In a saucepan over medium-high heat, add the oil and heat to the verge of smoking. Add the onions and celery and cook until the onions are translucent. Deglaze the pan with the wine, stir and scrape up any bits, and then add the red sauce and garlic. Reduce the heat and simmer for 20 minutes.
  2. Add the Worcestershire sauce, thyme, oregano, basil, and tomatoes. Season with salt and pepper. Reduce the heat and simmer 1 hour, stirring occasionally.