Eggplant Cannelloni


  • 2 eggplants
  • Sea salt & black pepper


  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 cup spinach, chopped
  • ¼ teaspoon black pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon dried oregano


  • • ½ cup mozzarella, cut into thin strips
  • • A handful of basil leaves, sliced


  1. Slice eggplant into paper-thin round sections. Pat off excess liquid with a paper towel to remove bitterness from the eggplant. Sprinkle with salt and pepper if desired.
  2. Grill on a non-stick grill pan at medium-high heat, about 2-3 minutes per side until it begins to soften and you see nice grill marks on the eggplant.
  3. Meanwhile, combine all filling ingredients.
  4. Place a generous spoonful of filling into each eggplant circle, roll up each end (like a taco) and place one slice of basil and one thin strip of mozzarella on top.
  5. Bake at 400 for 15-20 minutes, until mozzarella is golden brown.
  6. Serve over hot bruschetta, with or without pasta.