Roasted Eggplant Cannelloni
Prep time
Cook time
Total time
Recipe type: Main course
Cuisine: Italian
Serves: 2
  • 6 Cannelloni pasta ( I use Garofalo)
  • ½ cup /100gr bechamel sauce ( I use ricotta white sauce )
  • 2 cups/400gr italian tomato sauce
  • 2 tbsp grana padano cheese, grated ( or parmigiano reggiano)
  • a bunch of fresh basil leaves, to decorate
For the roasted eggplant sauce:
  • 3 medium-large long eggplants / aubergines
  • extra virgin olive oil
  • sea salt and black pepper
  • 1 garlic clove (optional)
  1. Preheat oven to 180C/360F/160 fan.
  2. Cube the eggplant, or cut the veggie horizontally in two and lightly score each half. Arrange your eggplants over a non-stick baking tray, add garlic, season with a generous glug of olive oil, sea salt and black pepper.
  3. Bake in the oven for 20 min or until soft and cooked through. Then simply pop them in a powerful food processor and blend until creamy.
  4. Fold the cannelloni in a large pot of lightly salted boiling water. Cook for about 1-2 min, they should be still very hard. Drain and pat dry on a kitchen cloth.
  5. Fill a piping bag with the roasted eggplant sauce.
  6. Hold each cannelloni up on your palm to avoid the filling to escape and fill with the prepared mixture.
  7. Brush the base of a baking dish with a little extra virgin olive oil and tomato sauce.
  8. Arrange the filled cannelloni on top and pour the remaining tomato sauce over them.
  9. Top with bechamel or my quick ricotta sauce and some grated parmesan cheese.
  10. Bake in the oven for 15-20 min, until the pasta is cooked through and the edges are slightly crispy. Scatter basil leaves over the top and serve immediately
Recipe by The Petite Cook at