Print

Best Eggplant Cream Cannelloni Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and comforting baked pasta dish featuring roasted eggplant, creamy cheeses, and smooth tomato sauce, perfect for a cozy and satisfying meal.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 18 fresh pasta sheets for cannelloni
  • 3 medium eggplants
  • 140 g fresh mozzarella, finely chopped and drained
  • 140 g smoked scamorza cheese, finely chopped
  • 80 g stale bread, soaked and squeezed dry
  • 1 large egg
  • 60 g grated Parmigiano Reggiano
  • 8 fresh basil leaves, chopped
  • Salt to taste
  • Black pepper to taste
  • Extra virgin olive oil as needed
  • 720 ml tomato passata
  • Extra mozzarella for topping
  • Extra grated Parmigiano Reggiano for topping
  • Additional tomato sauce as needed

Instructions

  1. Preheat oven to 200°C (400°F). Slice eggplants, brush with olive oil, season with salt, and roast for 30 minutes until tender.
  2. Prepare tomato sauce by heating olive oil, adding passata, seasoning with salt, and simmering for 15 minutes.
  3. Cool eggplants slightly, scoop out flesh, and mash until smooth.
  4. Mix in soaked bread, then cook briefly in a skillet to remove excess moisture.
  5. Transfer to a bowl and add mozzarella, scamorza, egg, Parmigiano Reggiano, basil, salt, and pepper. Mix well.
  6. Spread a thin layer of tomato sauce in a baking dish.
  7. Fill each pasta sheet with the mixture, roll into cannelloni, and place seam-side down in the dish.
  8. Cover with remaining tomato sauce, sprinkle extra cheeses, and add a few spoonfuls of sauce.
  9. Cover with foil and bake at 190°C (375°F) for 35 minutes.
  10. Remove foil and bake an additional 5 minutes until golden and bubbling.

Notes

  • Drain mozzarella well to avoid excess moisture.
  • Cooking the filling briefly improves texture.
  • Can be assembled ahead and baked later.
  • Use enough sauce if substituting dried cannelloni.
  • Freezes well before baking.

Nutrition

Find it online: https://savorymomskitchen.com/best-eggplant-cream-cannelloni-recipe/