by Published: Last updated:
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
This vegetarian, gluten-free twist on traditional cannelloni uses grilled eggplant slices in place of pasta for a hearty vegetable-based meal.
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. Many of the ingredients can be harvested straight from your own garden or bought fresh at a local farmers market.
It has incredible flavor and eggplant is a good source of fiber, potassium and Vitamin B-6.
Working with eggplant slices can be a little tricky, so make sure not to slice them too thin, and remember to handle them carefully. It is also important not to overcook them; grilling for three minutes on each side is plenty.
This recipe doesn’t take long to prepare, but the flavors will make your guests think you spent all day in the kitchen making this special dish.
Serve warm with a fresh salad and enjoy!
