Eggplant Cannelloni

2 large globe eggplants
1/4 cup olive oil
2 cups yellow onion, finely chopped
1-1/2 teaspoons garlic, minced
5 tablespoons pine nuts or chopped blanched almonds
1 jar pasta sauce
3/4 cup parmesan cheese, grated
2 tablespoons flat leaf parsley, minced

Preheat an oven to 350°F.

Stem and peel the eggplants, then cut each lengthwise into slices about 1/4 inch thick; there should be at least 12 large slices. Lightly brush the eggplant slices on each side with olive oil, place in a single layer on baking sheets, and bake until soft and pliable, about 15 minutes.

In a sauté pan or skillet, heat 2 tablespoons olive oil over a medium-high heat. Add the onion and sauté until golden, about 8 minutes. Stir in the garlic and nuts and sauté until the nuts are lightly toasted, about 2 minutes longer.

Spoon an equal amount of the mixture onto each eggplant slice and spread evenly. Starting at the smaller end, roll each slice up jelly-roll fashion and place seam-side down in a lightly oiled baking dish. Pour the pasta sauce over the eggplant rolls and bake, uncovered, for 20 minutes, then sprinkle with the cheese and continue baking until the eggplant is tender and the sauce is bubbly, about 10 minutes longer.

Sprinkle with the parsley and serve immediately.



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