The eggplant is grilled instead of breaded and fried. Place a heaping tablespoon of ricotta filling on wider end of eggplant slice and roll eggplant closed around filling. It s easy and adds 30 minutes to this otherwise quick recipe but it s worth it. Many of the ingredients can be harvested straight from your own garden or bought fresh. In a large casserole pot heat oil over medium high heat.

Lay eggplant slices on a grill topper. Brush with olive oil. Stir in the tomatoes and the salt crank the heat to high and bring to a boil then reduce the heat and simmer uncovered for 30 minutes until the sauce is slightly reduced and deep red in color. Reduce heat to low and simmer until slightly thickened about 20 minutes. Repeat with remaining eggplant slices and filling.

Transfer to a large tray or cutting board. And what i mean by par baking here is simply roasting the eggplant slices in the oven for a few brief minutes mine took 8 minutes or so until they are soft and easy to use. Season with smoked salt and garlic powder. 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. This easy recipe uses the power of salted water or brining to guarantee great grilled eggplant.

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It can stand up to being grilled or fried tastes bomb when breaded like in eggplant parmesan or eggplant rollatini and lives its best life when roasted stewed or sautéed for ratatouille baba ghanoush and more. Every time you pop a few slices of this brilliantly flexible vegetable on a hot grill it will come off crispy brown on the outside creamy sweet on the inside and full of flavor. It is then rolled up with homemade ricotta fresh basil parmesan fresh lemon and a hint of nutmeg. Add onion and garlic and saute until soft and translucent about 5 to 10 minutes. Grill eggplant slices until browned on both sides 2 3 minutes per side.

Add celery and carrots and season with salt and pepper. Cook until fragrant and bubbles start to form around garlic 30 60 seconds. This vegetarian gluten free twist on traditional cannelloni uses grilled eggplant slices in place of pasta for a hearty vegetable based meal. Place oil garlic and red pepper flakes in a medium saucepan over medium heat. Stir in crushed tomatoes and bring to a boil.

These eggplant rollatini make great appetizers or an entreé served with your favorite tomato sauce. Eggplant is the best kind of vegetable which is to say it s a multi tasker that can take on many different and delicious forms and be incorporated into all kinds of recipes. Some rollatini recipes call for lightly flouring and then frying the eggplant slabs but par baking is a healthier and easier option that will make the eggplant pliable and easy to roll. These eggplant rollatini make great appetizers or an entreé served with your favorite tomato sauce. Add celery and carrots and season with salt and pepper.

Some rollatini recipes call for lightly flouring and then frying the eggplant slabs but par baking is a healthier and easier option that will make the eggplant pliable and easy to roll. It can stand up to being grilled or fried tastes bomb when breaded like in eggplant parmesan or eggplant rollatini and lives its best life when roasted stewed or sautéed for ratatouille baba ghanoush and more. Transfer to a large tray or cutting board. Lay eggplant slices on a grill topper. The eggplant is grilled instead of breaded and fried.