I I mean, a main course this filling for 250 calories? For the anchovy breadcrumbs: Heat the oil and butter in a medium skillet over medium heat. I've I didn't have roasted red peppers and used fresh ones instead. Cook until the panko is golden, stirring occasionally, about 2 minutes. I made the sauce exactly as directed, but changed the goat cheese to a feta/ricotta mix (I hate goats). Top with remaining 1 tablespoon parsley. © 2020 Discovery or its subsidiaries and affiliates. But I do My husband raved. was a little heavy Add the panko and toss until coated. Add the oregano and smash the eggplant mixture with a potato masher. Forgot the orange, and it was still really good - but will try it with orange next time. Powered by the Parse.ly Publisher Platform (P3). That has never happened before. I did slice the eggplant thin, and as a result the "cannelloni" was delicate yet rich tasting. Season … or adding something else to it. love the eggplant part of the rolls but the whole thing needs work. I then Our eggplant were small, so we stacked it rather than rolled in in the pan..like a lasagna. The olives and capers meant the filling had lots of flavor and I thought the red pepper sauce was a lovely compliment. Delish! So, I rolled up the remaining filling in pieces of roasted red pepper, and used a tomato based sauce. I make this on a regular basis for guests. Season with salt and cook the lasagna sheets for about 1 to 2 minutes. written except for All i can say about this receipt is blah. didn't care for the fact the sauce was too sweet and the cheese mixture was too sour. Trim eggplant and cut into thin slices. It Good stuff, but the red sauce was a bit too sweet for me. Sauté in a frying pan with 2 tbsp olive oil. Cook until golden, 3 to 5 minutes. You can't add ricotta and then call the recipe bland. Ingredients: 7 (cheese .. crumbs .. eggplants .. eggs .. flour ...) 4. in the blender, it added a nice I didn't have any roasted peppers so I started the recipe by broiling the peppers along with the eggplant. https://www.epicurious.com/recipes/food/views/eggplant-cannelloni-240811 Fill a large bowl with water and ice. I loved everything about this dish, the eggplants, the filling, the sauce and the overall presenation was beautiful as well. handed with the made the recipe as This is great. Jar peppers worked just fine for this sauce, and were a lot quicker and easier. Kristine Subido, chef at Wave in Chicago, makes you forget about pasta. sauce on top, and I Dip into batter and fry in oil until ... dish. Cut the eggplant lengthwise into 1/4 to 1/2 inch thick slices. Add the eggplant and cook until softened, about 5 minutes. I used fresh eggplant, peppers and herbs from my garden and added some ricotta cheese and pine nuts to the goat cheese. I thought it was okay, but my husband didn't like at all. Transfer to a large bowl. Stir in the panko, 1/2 cup of the Parmigiano and the egg. Add the shallots and garlic and cook about 5 minutes. Starting with the shortest end, roll it up like a cigar away from you. Next time I will mitigate this with either less orange juice, or adding some savory spice. I think I cut the eggplant too think and the sauce needed more seasoning. wasn't very filling and would use as an Surprise! This is so tasty and It was delicious. I will try other reviewer's suggestions for ricotta replacement next time, Wonderful! Lower heat; simmer until peppers are soft, about 5 minutes. Lay each cannelloni into the baking dish. Not very filling: three of us finished it (with bread) and I for one was still hungry.