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Eggplant Cannelloni

Ingredients
  Eggplant 1 Large
  Lemons 2 , juiced
  Olive oil/Safflower oil 1⁄4 Cup (4 tbs)
  Brown rice flour/Potato flour 1 Tablespoon
  Grated mozzarella cheese 1 Cup (16 tbs)
  Grated parmesan cheese/Ricotta cheese 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Chopped cooked ham 3 Ounce
  Salt To Taste
Directions

Peel eggplant.
Cut lengthwise into thin slices.
Dip into lemon juice, then oil.
Coat slices with flour.
Saute in hot oil until soft and browned on both sides.
Drain on paper towels.
Combine cheeses, parsley, and ham.
Taste to check for salt.
Add if needed.
Press mixture into a log and chill.
Divide cheese mixture to equal number of eggplant slices and put one portion in center of each slice.
Fold eggplant over filling to make a roll.
Arrange seam-side-down in a baking dish.
Pour Mushroom Sauce or Tomato Sauce over slices.
Bake at 375° 20 minutes.
Sprinkle with Parmesan cheese, if desired, and serve.
Variations: If you can use egg, mix egg into the filling mixture and blend to a smooth paste.
Chill mixture.
If you can use wheat and gluten, coat eggplant slices in a mixture of wheat flour and raw wheat germ instead of the brown rice flour or potato flour.
If you can use gluten but not wheat, you can substitute oat flour for the brown rice flour or potato flour.
For a milk-free version, you can substitute a meat filling such as those for Chinese Dumplings or Potlickers

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Ingredient: 
Eggplant

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