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CANNELLONE DI MELANZANA
EGGPLANT ROLL
Serves 4
-
1-2
pounds eggplant (need 6 slices per cannellone)
-
flour
-
extra-virgin olive oil
-
12
ounces soft cheese (crescenza, ricotta or other)
-
2
large eggs
-
4
ounces grated Parmigiano-Reggiano
-
1
ounce tomato sauce (use your favorite sauce)
-
salt and freshly ground pepper to taste
-
grated Parmigiano-Reggiano for topping
-
parsley sprigs and quartered cherry tomatoes as garnish
- Pesto:
-
8
ounces fresh basil leaves
-
1 1/2
ounces pine nuts
-
fresh garlic to taste
-
2
ounces grated Parmigiano-Reggiano
-
salt and freshly ground pepper to taste
-
5
ounces extra-virgin olive oil
1. Pesto: Assemble all ingredients and puree in a food processor or blender until a smooth cream is obtained. Chill for a few days prior to using for fullest flavor. Eggplant: Cut the eggplant lengthwise into 3/8-inch thick slices, sprinkle with salt and rest for 20 minutes to extract bitter liquid. Briefly rinse under cold running water and pat dry, then dip into flour lightly coating both sides. Heat 1/2-inch deep olive oil in a pan to 375° F/190° C and slide the floured slices into the oil and fry until light golden. Remove, drain and pat dry with a paper towel. On a plate vertically place 4 slices of eggplant overlapping slightly and on top of these, add 2 other slices crosswise. Repeat making 4 cannelloni in total.
2. Stuffing: Mix together the soft cheese, eggs, grated Parmigiano-Reggiano and season to taste. Put into a pastry bag and chill.
3. Pre-heat the oven to 400° F/200° C. Assembling: Put one spoon of tomato sauce in the center of each eggplant arrangement and spread it out then pipe a small amount of the cheese stuffing lengthwise over the tomato sauce. Roll the eggplant over the stuffing, close and make sure the rolls are tight. Put them in a baking pan, lightly sprinkle some grated Parmigiano-Reggiano over the top and bake in the oven for 10 minutes or until hot throughout and the cheese is melted. To serve: Using a spatula, transfer each roll to a plate and decorate with pesto, then garnish with parsley and cherry tomato.
