Stuffed

Eggplant And Ricotta Cannelloni

Name: Eggplant And Ricotta Cannelloni
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Ingredients: 2 large eggplants, sliced into 1/4-inch thick rounds; 1 cup ricotta cheese; 1 cup grated Parmesan cheese; 1 cup tomato sauce; 1/4 cup chopped fresh parsley; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 1 cup shredded mozzarella cheese

By Felix Holloway · June 19, 2026 · Stuffed

Prep30 min

Cook40 min

Total70 min

Serves4

Eggplant And Ricotta Cannelloni — Homemade Eggplant Cannelloni

I still remember the first time I tasted my grandmother's eggplant cannelloni - it was love at first bite. The combination of tender eggplant, creamy ricotta, and rich tomato sauce was a revelation. As I grew older, I began to appreciate the effort and love that went into making this dish from scratch. In this recipe, I'll guide you through the process of creating your own eggplant and ricotta cannelloni, just like Nonna used to make.

One of the things that sets this recipe apart is the use of fresh, high-quality ingredients. From the eggplant to the ricotta, every component plays a crucial role in the final dish. I'll show you how to select the best ingredients and prepare them for cooking.

This recipe is perfect for a special occasion or a cozy night in with the family. The cannelloni can be made ahead of time and refrigerated or frozen for later use, making it a great option for busy households. Whether you're a seasoned cook or a beginner, this recipe is sure to become a favorite.

In the following pages, I'll share my tips and techniques for making the perfect eggplant and ricotta cannelloni. From the initial preparation to the final presentation, I'll guide you through every step of the process. So let's get started and create a dish that's sure to impress your family and friends.

This recipe is a labor of love, but the end result is well worth the effort. The combination of flavors and textures is truly unforgettable, and I'm excited to share it with you. So let's cook up some love and make some unforgettable eggplant and ricotta cannelloni!

Why You’ll Love This Recipe

This recipe is perfect for a special occasion or a cozy night in with the family
The cannelloni can be made ahead of time and refrigerated or frozen for later use
The combination of flavors and textures is truly unforgettable
This dish is a great option for busy households
The recipe is easy to follow and requires minimal special equipment
The end result is well worth the effort, and the dish is sure to impress your family and friends

Why This Recipe Works

The key to this recipe's success lies in the combination of flavors and textures. The eggplant provides a meaty, tender base for the dish, while the ricotta adds a creamy, richness. The tomato sauce brings everything together, adding a burst of acidity and a depth of flavor.

Another important factor is the cooking technique. By salting the eggplant and letting it sit, we remove excess moisture and bitterness, resulting in a tender and flavorful final product. The ricotta is also carefully prepared, with the addition of Parmesan and egg, to create a creamy and well-balanced filling.

The assembly of the cannelloni is also crucial, as it allows the flavors to meld together and the textures to combine. By using a combination of cheese, meat, and vegetables, we create a dish that's both satisfying and well-rounded.

Ingredients You’ll Need

To make this recipe, you'll need a few key ingredients, including eggplant, ricotta, and tomato sauce. The quality of these ingredients is crucial, so be sure to choose the best you can find. Fresh, flavorful ingredients will result in a better-tasting final dish.

In addition to these main ingredients, you'll also need some pantry staples, such as olive oil, salt, and pepper. These will help to bring out the flavors of the other ingredients and add depth to the dish.

2 large eggplants, sliced into 1/4-inch thick roundsChoose eggplants that are heavy for their size and have a glossy, purple skin. The slices should be thin and evenly cut, so they cook consistently.
1 cup ricotta cheeseUse whole-milk ricotta for the best flavor and texture. You can also add some grated Parmesan to the ricotta for extra flavor.
1 cup grated Parmesan cheeseFreshly grate the Parmesan for the best flavor. You can also use other hard cheeses, such as Pecorino or Romano, if you prefer.
1 cup tomato sauceUse a high-quality tomato sauce that's made with fresh, flavorful ingredients. You can also make your own tomato sauce from scratch if you prefer.
1/4 cup chopped fresh parsleyChoose fresh, curly-leaf parsley for the best flavor and texture. You can also use other herbs, such as basil or oregano, if you prefer.
2 cloves garlic, mincedUse fresh, high-quality garlic for the best flavor. You can also roast the garlic before mincing it for a deeper flavor.
1/2 teaspoon saltUse kosher salt or sea salt for the best flavor. You can also use other seasonings, such as black pepper or red pepper flakes, to add depth to the dish.
1/4 teaspoon black pepperUse freshly ground black pepper for the best flavor. You can also use other seasonings, such as nutmeg or cinnamon, to add warmth to the dish.
2 tablespoons olive oilUse high-quality olive oil for the best flavor. You can also use other oils, such as avocado oil or grapeseed oil, if you prefer.
1 cup shredded mozzarella cheeseUse whole-milk mozzarella for the best flavor and texture. You can also use other cheeses, such as Parmesan or Provolone, if you prefer.

Ingredients for Eggplant And Ricotta Cannelloni

Equipment You’ll Need

Large heavy skillet or sauté panSharp chef's knifeInstant-read thermometerCutting boardColander or strainer Wooden spoon or spatula

How to Make Eggplant And Ricotta Cannelloni

1
Preheat the oven to 375°F (190°C).
2
Slice the eggplant into 1/4-inch thick rounds and salt them to remove excess moisture. Let them sit for 30 minutes to an hour.
3
Rinse the eggplant slices and pat them dry with paper towels.
4
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
5
Add the tomato sauce to the skillet and stir to combine. Bring the sauce to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the sauce has thickened and reduced slightly.
6
In a large bowl, combine the ricotta cheese, Parmesan cheese, and a pinch of salt and pepper. Mix well to combine.
7
To assemble the cannelloni, lay an eggplant slice flat on a cutting board. Place a tablespoon or two of the ricotta mixture in the center of the eggplant slice, leaving a 1/2-inch border around the edges.
8
Roll the eggplant slice into a tight cylinder and place it seam-side down in a baking dish. Repeat with the remaining eggplant slices and ricotta mixture.
9
Pour the tomato sauce over the cannelloni and top with shredded mozzarella cheese.
10
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, until the cheese is melted and bubbly.
11
Remove the cannelloni from the oven and let it rest for 10-15 minutes before serving. Garnish with chopped parsley and serve hot.

Expert Tips

Use fresh, high-quality ingredients for the best flavor and texture.
Don't overcook the eggplant slices, as they can become bitter and tough.
Let the cannelloni rest for 10-15 minutes before serving, as this will help the flavors to meld together and the cheese to set.
You can make the tomato sauce ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 2 months.
Use a variety of cheeses, such as Parmesan, mozzarella, and ricotta, for a rich and creamy flavor.
Add some chopped herbs, such as parsley or basil, to the ricotta mixture for extra flavor and freshness.
You can also add some cooked ground beef or sausage to the tomato sauce for a meat-based version of the dish.
Let the cannelloni cool completely before refrigerating or freezing it, as this will help to prevent the formation of ice crystals and keep the dish fresh.

Common Mistakes to Avoid

Not salting the eggplant slices to remove excess moisture, resulting in a bitter and tough final product.
Overcooking the eggplant slices, which can make them tough and unpalatable.
Not letting the cannelloni rest for 10-15 minutes before serving, which can result in a messy and unappetizing presentation.
Using low-quality ingredients, such as canned tomato sauce or processed cheese, which can affect the flavor and texture of the final dish.
Not assembling the cannelloni carefully, which can result in a dish that is unevenly cooked and unappetizing.
Not covering the baking dish with aluminum foil during baking, which can result in a dry and overcooked final product.

Variations and Substitutions

Add some chopped ham or prosciutto to the ricotta mixture for a salty and savory flavor.
Use different types of cheese, such as goat cheese or feta, for a unique and tangy flavor.
Add some chopped vegetables, such as spinach or mushrooms, to the tomato sauce for added flavor and nutrition.
Use different types of meat, such as ground beef or sausage, for a meat-based version of the dish.
Add some chopped fresh herbs, such as parsley or basil, to the tomato sauce for extra flavor and freshness.
Use a variety of spices, such as nutmeg or cinnamon, to add warmth and depth to the dish.
Make individual portions of the cannelloni for a fun and easy appetizer or snack.

What to Serve With Eggplant And Ricotta Cannelloni

This dish is perfect for serving with a variety of sides, such as garlic bread, a green salad, or roasted vegetables. You can also serve it as a main course, accompanied by a side of pasta or risotto.

For a fun and easy appetizer or snack, you can make individual portions of the cannelloni and serve them with a side of marinara sauce or a green salad.

Garlic breadGreen saladRoasted vegetablesPasta or risottoMarinara sauceGrilled chicken or fish

Make-Ahead, Storage, Freezing and Reheating

This dish can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months. To refrigerate, let the cannelloni cool completely and then cover it with plastic wrap or aluminum foil.

To freeze, let the cannelloni cool completely and then wrap it tightly in plastic wrap or aluminum foil. You can also freeze individual portions of the cannelloni for a quick and easy meal.

To reheat, simply bake the cannelloni in a preheated oven at 350°F (180°C) for 15-20 minutes, or until hot and bubbly. You can also reheat it in the microwave, but be careful not to overheat, as this can result in a dry and unappetizing final product.

Frequently Asked Questions

What type of eggplant is best for this recipe?

The best type of eggplant for this recipe is a large, purple eggplant with a glossy skin. You can also use other types of eggplant, such as Italian or Japanese eggplant, but the large purple eggplant is the most traditional and flavorful.

Can I use canned tomato sauce instead of fresh?

While canned tomato sauce can be convenient, it's not the best choice for this recipe. Fresh tomato sauce has a brighter, more vibrant flavor that is essential to the dish. If you don't have the time or ingredients to make fresh tomato sauce, you can use a high-quality canned sauce as a substitute.

How do I prevent the eggplant from becoming bitter?

To prevent the eggplant from becoming bitter, be sure to salt the slices and let them sit for 30 minutes to an hour. This will help to remove excess moisture and bitterness from the eggplant. You can also try soaking the eggplant slices in milk or water to remove any bitterness.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 2 months. Simply assemble the cannelloni and let it cool completely before refrigerating or freezing. To reheat, simply bake the cannelloni in a preheated oven at 350°F (180°C) for 15-20 minutes, or until hot and bubbly.

What type of cheese is best for this recipe?

The best type of cheese for this recipe is a combination of ricotta, Parmesan, and mozzarella. The ricotta provides a creamy and tender texture, while the Parmesan and mozzarella add a salty and savory flavor. You can also use other types of cheese, such as goat cheese or feta, for a unique and tangy flavor.

Can I add meat to this recipe?

Yes, you can add meat to this recipe for a meat-based version of the dish. Simply cook the meat, such as ground beef or sausage, and add it to the tomato sauce. You can also add cooked ham or prosciutto to the ricotta mixture for a salty and savory flavor.

How do I prevent the cannelloni from becoming dry?

To prevent the cannelloni from becoming dry, be sure to cover the baking dish with aluminum foil during baking. This will help to keep the dish moist and prevent it from drying out. You can also try adding a little bit of water or broth to the tomato sauce to keep it moist and flavorful.

Can I make individual portions of the cannelloni?

Yes, you can make individual portions of the cannelloni for a fun and easy appetizer or snack. Simply assemble the cannelloni and place it in a small baking dish or ramekin. Bake the cannelloni in a preheated oven at 350°F (180°C) for 10-15 minutes, or until hot and bubbly.

The Full Recipe

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