Eggplant Cannelloni Robert Irvine Recipes

EGGPLANT CANNELLONI

Steps:

• Preheat the oven to 400 degrees F.
• For the cannelloni: Fill a large pasta pot with an insert with water. Bring to a boil. Season with salt and cook the lasagna sheets for about 1 to 2 minutes. Fill a large bowl with water and ice. Drain the lasagna sheets and place them in the ice bath. When cool, drain the pasta again, spray the sheets with nonstick spray to keep from sticking and lay them on a sheet pan. Set aside.
• Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook about 1 minute. Season with salt and pepper. Add the eggplant and cook until softened, about 5 minutes. Transfer to a large bowl. Add the oregano and smash the eggplant mixture with a potato masher. Stir in the panko, 1/2 cup of the Parmigiano and the egg. Set aside.
• For the tomato sauce: Heat the oil in a deep medium skillet over medium heat. Add the shallots and garlic and cook about 5 minutes. Stir in tomato puree and basil and season with salt and pepper. Bring to a simmer, adjust heat, and simmer 10 minutes.
• For the anchovy breadcrumbs: Heat the oil and butter in a medium skillet over medium heat. Once bubbling, add the anchovies. Cook, stirring, until the anchovies melt, about 1 minute. Add the panko and toss until coated. Cook until the panko is golden, stirring occasionally, about 2 minutes. Remove from the heat, stir in the parsley and season with salt and pepper. Set aside.
• Ladle 1/2 cup of the tomato sauce into an 8-inch-square baking dish, creating a bed for the pasta.
• Put about 1/4 cup of eggplant filling on a lasagna sheet. Starting with the shortest end, roll it up like a cigar away from you. Continue until all the pasta and filling is used. Lay each cannelloni into the baking dish. Top with more tomato sauce and remaining 1/4 cup freshly grated Parmigiano. Bake until brown and bubbly, about 10 minutes. Remove from the oven and sprinkle with more Parmigiano and with the anchovy breadcrumbs.

EGGPLANT CANNELLONI

Steps:

• Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9" x 13" baking dish. Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400°F. Mash cheese, olives, capers and 1 tablespoon of the parsley in a bowl. Place 1 tablespoon of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 tablespoon parsley.

EGGPLANT CANNELLONI WITH PINE NUT ROMESCO SAUCE

Steps:

• Preheat the oven to 350°F. Lightly oil a nonstick baking pan. Arrange eggplant in a single layer in the pan. Bake about 20 minutes or until eggplant is flexible enough to roll up easily. Set aside.
• Heat 2 tablespoons water in a large pan, add the bell pepper, onion, carrots, celery, and garlic and sauté until just tender, adding more water if needed. Add the spinach and VegiZest or other no-salt seasoning blend, and cook until spinach is wilted. Add the cooked quinoa.
• Transfer to a mixing bowl. Mix in 2-3 tablespoons of the pasta sauce and all of the shredded cheese. Spread about 1/4 cup of the pasta sauce in a baking pan. Put some of the vegetable mixture on each eggplant slice, roll up, and place in the pan. Pour remaining sauce over the eggplant rolls. Bake for 20 minutes, until heated through.
• To make romesco sauce, sauté the onions, garlic, and tomatoes in a little water or white wine until the onions are translucent, add chili powder, and sauté an extra minute. Put onion mixture in a high-powered blender with the remaining ingredients and puree until smooth. Serve eggplant with a drizzle of romesco sauce.

THREE CHEESE STUFFED EGGPLANT

Steps:

• For stuffed eggplant:
• Slice the eggplant lengthwise and cut into 1/4-inch thick slices, using a mandoline or sharp knife. Heat a large skillet over medium-high heat and add the oil.
• Add the flour to a shallow dish and season with salt and pepper, to taste. In another shallow dish, combine the eggs and the milk and season with salt and pepper, to taste. Dip the eggplant slices into flour, and then into the egg mixture.
• Fry the eggplant, in batches, in the hot oil until golden brown on both sides. Remove the eggplant to paper towels to drain. Repeat until all the eggplant has been fried.
• For the stuffing:
• In a large bowl combine the 3 cheeses, parsley and the 2 beaten eggs. Mix well and season with salt and pepper, to taste. The mixture should be a little wet, so add enough bread crumbs to make a dry mixture that will not stick to your hands.
• Lay the eggplant slices on a flat surface and divide the filling between the slices. Roll up and arrange in a lightly greased ovenproof dish. Refrigerate for 1 hour.
• Preheat the oven to 350 degrees F.
• For quick tomato sauce:
• Add the canola oil to a large saucepan over medium-high heat and add the garlic and onions and saute until golden brown.
• Stir in the chopped tomatoes, tomato paste and vegetable stock and bring to a boil. Cook for 5 minutes, then reduce the heat and continue to cook at a simmer for another 15 minutes. Add the basil and the butter and adjust the seasoning with salt and pepper, to taste.
• To finish the dish:
• Remove the eggplant from the refrigerator, top with the fresh tomato sauce and bake until the eggplant is cooked through and the sauce is bubbling, about 20 minutes.

EGGPLANT CANNELLONI-ROBERT IRVINE

Steps:

• 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.

EGGPLANT SALAD

Steps:

• In a large bowl add the eggplant and milk. Let soak about 30 minutes, then strain and set aside. Whisk the eggs together in a medium glass bowl and place cornmeal on a flat sheet tray. Toss the drained eggplant into the egg until evenly coated. Remove with a slotted spoon and allow any excess to drip back into the bowl. Drop the eggplant into the cornmeal and toss to coat well. Remove from the cornmeal, place in a shallow bowl and refrigerate until needed.
• Mix the 1/3 cup olive oil, rice wine vinegar, and mustard in a small bowl and season with salt and pepper
• In a large bowl, toss all the salad ingredients together including the torn mint and drizzle with the dressing.
• Heat the oil in a deep-fryer or a large saute pan, to 350 degrees F. In batches, if necessary, fry the eggplant until crispy and golden brown. Remove from fryer with a slotted spoon and drain on paper towels. Place salad in serving plates and top each serving with eggplant.