Eggplant Cannelloni recipe

Eggplant Cannelloni

Everybody knows cannelloni as a delicious pasta dish, but I like to make a lighter, vegetarian version using eggplant slices instead of pasta sheets.
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Course: Primo
Cuisine: Italian
Keyword: cannelloni, eggplant, italian pasta, vegetarian
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 8
Calories: 230kcal
Author: Nonna Box


  • 2 eggplants 1 sliced lengthwise into 1/8-inch slices, the other diced into 1/2-inch cubes
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons fresh ricotta
  • 3 large basil leaves
  • 1/2 cup hard mozzarella cheese, cubed
  • 1/2 cup Parmigiano-Reggiano freshly grated
  • 1/8 tsp ground nutmeg
  • 1/2 tsp ground black pepper
  • Salt to taste
  • 3 cups tomato sauce or your favorite jarred marinara sauce
  • 2 tbsp Parmigiano-Reggiano freshly grated - for topping


  • Heat the olive oil in a 12-inch sauté pan, add the cubed eggplant, and fry until golden brown.
    Eggplant Cannelloni recipe
  • Set aside on a plate lined with paper towels.
    Eggplant Cannelloni – A Delicious Vegetarian Eggplant Recipe
  • Preheat a stovetop grill.
  • Place the sliced eggplant on a clean surface and sprinkle generously with salt.
    making the eggplant
  • Marinate for 5 minutes, then pat them dry with a clean kitchen towel.
  • Brush each with 1/2 teaspoon of olive oil.
  • Place the eggplant on to the grill and cook for 3 minutes on each side, or until you get nice grill marks. Set aside and let them cool.
    grilled eggplant on a table
  • Preheat the oven to 375°F.
  • In a food processor, combine the diced eggplant, ricotta, basil, Parmigiano, pepper, and nutmeg. Blend until smooth.
    grilled eggplant in the mixer
  • Lay the grilled eggplant slices flat and spread about 1 tablespoon of the mixture evenly on each.
    eggplant cannelloni close up
  • Add 1 cube of mozzarella cheese and roll the eggplant from bottom to top, ensuring the mixture stays in the middle of the roll. In a large baking dish, add 2 tablespoons of tomato sauce and place the rolls side by side in the dish.
    rolling the eggplant
  • Top the rolls with the rest of the tomato sauce, sprinkle with Parmigiano, and bake for 25 minutes.
    placing the eggplant on the tray
  • Serve immediately.
    final Eggplant Cannelloni – A Delicious Vegetarian Eggplant Recipe


Calories: 230kcal | Carbohydrates: 12g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 652mg | Potassium: 583mg | Fiber: 4g | Sugar: 8g | Vitamin A: 565IU | Vitamin C: 8.9mg | Calcium: 158mg | Iron: 1.4mg
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