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Roasted Eggplant Cannelloni

Course: Main Course
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2
Cannelloni is Italian comfort food at its finest. If you need an impressive vegetarian meal, this roasted eggplant cannelloni definitely fit the bill.
Print Recipe


  • 6 Cannelloni pasta
  • 150 ml bechamel sauce
  • 400 g Italian tomato sauce
  • 2 tbsp Italian-style hard 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


  • Preheat oven to 180C/360F/160 fan.
  • 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.
  • 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.
  • 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.
  • Fill a piping bag with the roasted eggplant sauce.
  • Hold each cannelloni up on your palm to avoid the filling to escape and fill with the prepared mixture.
  • Brush the base of a baking dish with a little extra virgin olive oil and tomato sauce.
  • Arrange the filled cannelloni on top and pour the remaining tomato sauce over them.
  • Top with bechamel or my quick ricotta sauce and some grated parmesan cheese.
  • 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.