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Eggplant Cannelloni-Robert Irvine Recipe

Eggplant Cannelloni-Robert Irvine Recipe

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Ingredients:

Serving

2 medium eggplants , cut into 1/4-inch planks
2 cups buttermilk
4 cups vegetable oil ( you can fry in a skillet
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
3 tbsp 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 tsp worcestershire sauce
2 tbsp 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:

Place the sliced eggplant in a shallow pan with the buttermilk and marinate for 20 minutes.
Preheat the oven to 375 degrees F. Heat the oil in a large saucepan over medium-high heat to 350 degrees F.
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.
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.
Top the rolls with Marinara Sauce, sprinkle with Parmesan, and bake until the cheese has melted, about 10 minutes.
For the marinara sauce:.
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.
Add the Worcestershire sauce, thyme, oregano, basil, and tomatoes. Season with salt and pepper. Reduce the heat and simmer 1 hour, stirring occasionally.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2023.07 Kcal (8470 kJ)
Calories from fat	1593.43 Kcal
		% Daily Value*
Total Fat	177.05g	272%
Cholesterol	209.65mg	70%
Sodium	1289.12mg	54%
Potassium	1401.33mg	30%
Total Carbs	81.64g	27%
Sugars	25.99g	104%
Dietary Fiber	10.67g	43%
Protein	35.31g	71%
Vitamin C	13.7mg	23%
Iron	5.4mg	30%
Calcium	754.6mg	75%

Amount Per 100 g
Calories	232.76 Kcal (975 kJ)
Calories from fat	183.33 Kcal
		% Daily Value*
Total Fat	20.37g	272%
Cholesterol	24.12mg	70%
Sodium	148.32mg	54%
Potassium	161.23mg	30%
Total Carbs	9.39g	27%
Sugars	2.99g	104%
Dietary Fiber	1.23g	43%
Protein	4.06g	71%
Vitamin C	1.6mg	23%
Iron	0.6mg	30%
Calcium	86.8mg	75%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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