Grilled Eggplant Four Cheese Cannelloni Preparation: 30 minutes Cooking: 40 minutes Serves: 4-6 guests 1 large eggplant ½ cup extra virgin olive oil 2 cloves garlic, chopped 1 bunch basil, chopped 1 tablespoon parsley, chopped 2 cups ricotta ½ cup grated provolone ½ cup grated mozzarella, plus more for top ½ cup grated ParmigianoReggiano, plus more for top 2 eggs ¼ cup bread crumbs Kosher salt and freshly cracked pepper 2 cups marinara sauce
Remove stem and leaves from each eggplant and slice lengthwise ¼-inch thick. Brush eggplant slices with a slurry made of olive oil, garlic, herbs, salt, and pepper. Grill one side of eggplant slices to get diamond-shaped grill marks. Set grilled eggplant aside. For filling, mix four cheeses, eggs, breadcrumbs, and a pinch salt and pepper to taste. Place ¼ cup filling on unmarked sides of eggplant slices and roll into cannelloni shapes. Place rolls in a casserole dish and top with marinara sauce and additional grated mozzarella and Parmigiano-Reggiano if desired. Cover and bake in a 375-degree oven for 40 minutes. Remove cover, and bake an additional 10 minutes, until golden brown.
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