Add the olive oil and turn the pan to coat with the oil. In a large casserole pot heat oil over medium high heat. Classic cannelloni are stuffed with meat but this eggplant rollatini recipe with cheese filling mixture makes it a bit lighter and perfect for late summer suppers. Grill eggplant slices until browned on both sides 2 3 minutes per side. Click here to view and print the pdf version of this recipe.
This vegetarian gluten free twist on traditional cannelloni uses grilled eggplant slices in place of pasta for a hearty vegetable based meal. Grilled eggplant rollatini is a healthier version of the classic eggplant rollatini. The eggplant is grilled instead of breaded and fried. Add onion and garlic and saute until soft and translucent about 5 to 10 minutes. This recipe was created by hsus s expert chefs and approved by hsus s team of registered dietitians.
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It s light yet satisfying and has a fresh mild smoky flavor. Transfer to a large tray or cutting board. Heat a large griddle pan over medium high heat. Add celery and carrots and season with salt and pepper. You can think of eggplant rollatini as an elegant cousin to eggplant parmesan with a bit of a lasagna twist given the use of ricotta.
Reduce heat to low and simmer until slightly thickened about 20 minutes. This eggplant rollatini is a great summertime dish that s vegan and paleo. Reduce heat to low and simmer until slightly thickened about 20 minutes. It s light yet satisfying and has a fresh mild smoky flavor. Working in batches lay the eggplant onto the hot grill pan and cook on one side for 4 5 minutes until tender and grill marks appear.
This eggplant rollatini is a great summertime dish that s vegan and paleo. This vegetarian gluten free twist on traditional cannelloni uses grilled eggplant slices in place of pasta for a hearty vegetable based meal. Stir in crushed tomatoes and bring to a boil. Add the olive oil and turn the pan to coat with the oil.
