Eggplant Cannelloni-Robert Irvine Recipe

Name: Eggplant Cannelloni-Robert Irvine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 34-1 cup goat cheese, divided; 12 fresh basil leaves; 2 cups marinara sauce; 1 cup parmesan cheese, shredded; 3 tablespoons extra-virgin olive oil; ¼ cup yellow onion, diced; ¼ cup diced celery; ¼ 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; ¼ cup dried oregano; ¼ cup roughly fresh basil leaf, chopped; 2 cups diced tomatoes; salt; fresh ground black pepper

Servings: persons

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
34-1 cup goat cheese, divided
12 fresh basil leaves
2 cups marinara sauce
1 cup parmesan cheese, shredded
3 tablespoons extra-virgin olive oil
¼ cup yellow onion, diced
¼ cup diced celery
¼ 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
¼ cup dried oregano
¼ cup roughly fresh basil leaf, chopped
2 cups diced tomatoes
salt
fresh ground black pepper

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).
4
Flip and continue to cook the other side until golden brown, 2 to 3 minutes.
5
After frying, remove to paper towels to drain.
6
Repeat the process until all the eggplant has been fried.
7
Lay the eggplant flat and apply about 1 tablespoon goat cheese to the bottom short edge of the eggplant.
8
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.
9
Place the rolls in a baking dish.
10
Top the rolls with Marinara Sauce, sprinkle with Parmesan, and bake until the cheese has melted, about 10 minutes.
11
For the marinara sauce:.
12
In a saucepan over medium-high heat, add the oil and heat very hot, to the verge of smoking.
13
Add the onions and celery and cook until the onions are translucent.
14
Deglaze the pan with the wine, stir and scrape up any bits, and then add the red sauce and garlic.
15
Reduce the heat and simmer for 20 minutes.
16
Add the Worcestershire sauce, thyme, oregano, basil, and tomatoes.
17
Season with salt and pepper.
18
Reduce the heat and simmer 1 hour, stirring occasionally.

7189

kcal

Calories

644

Fat

117

Carbs

257

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 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, and more.

Yes, Eggplant Cannelloni-Robert Irvine falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Cannelloni-Robert Irvine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions