Eggplant Cannelloni – A Delicious Vegetarian Eggplant Recipe

Also known as “Involtini” which was originally made using pounded veal slices instead of the eggplant. This vegetarian version was used for the no meat days and makes a great Read More >>

This recipe for cannelloni skips the pasta for roasted eggplant slices, making it version lighter and grain-free, as well as vegan.

Cook Time 1.5 hours Servings 4 Ingredients 2 tbsp extra virgin olive oil 3 cloves garlic, finely chopped 1 long red chilli, finely chopped 700g tomato passata 2-3 large eggplants 350g ricotta 200g Parmesan, finely grated Zest of 1 lemon 250g San Remo instant cannelloni tub

Kristine Subido, chef at Wave in Chicago, makes you forget about pasta.

Change up pasta night with this take on stuffed.

Janet Fletcher

This Vegan Cannelloni is a healthy and low carb! A vegan creamy spinach filling is wrapped in grilled eggplant & baked (Paleo, GF, DF, SCD)

This vegan eggplant cannelloni is completely plant based, gluten free, low carb and so tasty! Thinly sliced eggplant works just like pasta sheets, rolled around a creamy basil and spinach tofu ricotta, and topped with a simple homemade tomato sauce. The roll ups are baked to perfection and served fresh out of the oven!

Eggplant rollatini is made with thinly sliced, fried eggplant slices wrapped around a creamy ricotta mixture, and topped with marinara.