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Eggplant Cannelloni-Robert Irvine

By Sharon123 on March 27, 2011

0 Reviews
  • timer
  • Prep Time: 40 mins
  • Total Time: 2 hrs 15 mins
  • Serves: 6, Yield: 6 2 for each person

About This Recipe

"From Restaurant: Impossible, Episode: Villari's, this looks so good! It uses goat cheese instead of the usual mozzarella. Putting here for safekeeping. You can use the marinara sauce recipe posted here, or use one of your choice, even store bought.If using the recipe here, it does need to cook one hour, so might want to plan accordingly."

Ingredients

    • 2 medium eggplants, cut into 1/4-inch planks
    • 2 cups buttermilk
    • 4 cups vegetable oil ( you can fry in a skillet with just 1/4 cup oil, turning halfway through)
    • 1 cup egg
    • 1 cup milk
    • 2 cups all-purpose flour
    • 3/4-1 cup goat cheese, divided
    • 12 fresh basil leaves
    • 2 cups marinara sauce
    • 1 cup parmesan cheese, shredded

    Marinara Sauce

    • 3 tablespoons extra-virgin olive oil
    • 1/4 cup yellow onion, diced
    • 1/4 cup diced celery
    • 1/4 cup red wine
    • 1 quart pasta sauce ( tomato sauce, pasta or spaghetti-your choice)
    • 1 garlic clove, peeled, thinly sliced ( or minced)
    • 1 teaspoon Worcestershire sauce
    • 2 tablespoons fresh thyme, minced
    • 1/4 cup dried oregano
    • 1/4 cup roughly fresh basil leaf, chopped
    • 2 cups diced tomatoes
    • salt
    • fresh ground black pepper

Directions

  1. Place the sliced eggplant in a shallow pan with the buttermilk and marinate for 20 minutes.
  2. Preheat the oven to 375 degrees F. Heat the oil in a large saucepan over medium-high heat to 350 degrees F.
  3. Beat the eggs and milk together to make an egg wash. Once the oil is to temperature, dredge the eggplant in the flour, tap off any excess, and then coat with the prepared egg wash. Slip gently into the oil and fry until golden brown, about 2 minutes(or fry in skillet in 1/4 cup oil or less, turning halfway-2 to 3 minutes each side). Flip and continue to cook the other side until golden brown, 2 to 3 minutes. After frying, remove to paper towels to drain. Repeat the process until all the eggplant has been fried.
  4. Lay the eggplant flat and apply about 1 tablespoon goat cheese to the bottom short edge of the eggplant. Top the goat cheese with 1 basil leaf and roll the eggplant from bottom to top, ensuring the goat cheese and basil stays in the middle of the roll. Place the rolls in a baking dish.
  5. Top the rolls with Marinara Sauce, sprinkle with Parmesan, and bake until the cheese has melted, about 10 minutes.
  6. For the marinara sauce:.
  7. In a saucepan over medium-high heat, add the oil and heat very hot, to the verge of smoking. Add the onions and celery and cook until the onions are translucent. Deglaze the pan with the wine, stir and scrape up any bits, and then add the red sauce and garlic. Reduce the heat and simmer for 20 minutes.
  8. Add the Worcestershire sauce, thyme, oregano, basil, and tomatoes. Season with salt and pepper. Reduce the heat and simmer 1 hour, stirring occasionally.
Page 2 of 2 Eggplant Cannelloni-Robert Irvine (cont.)

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Nutrition Facts

Serving Size: 1 (899 g)

Servings Per Recipe: 6

Amount Per Serving
%
Calories 1979.1
 
Calories from Fat 1536
77%
Amount Per Serving
%
Total Fat 170.7g
262%
Saturated Fat 27.2g
136%
Cholesterol 179.4mg
59%
Sugars 33.4 g
Sodium 1493.0mg
62%
Total Carbohydrate 88.7g
29%
Dietary Fiber 15.3g
61%
Sugars 33.4 g
133%
Protein 27.1g
54%

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