Recipe

Gluten-free Eggplant Cannelloni Recipe

Add Step-by-Step Photos	Sola / All my dishes 9 months, 2 weeks ago Since going GF I seem to crave Italian more than ever.I'm not too crazy about GF pasta so I made GF crepes for authentic cannelloni.All the steps may seem intimidating but it is easier than it looks.And this is better than anything you can eat in a restaurant!... More Prep:60m Cook:60m Servings:4	Sola
	gluten free crespelles

Crespelle

eggplant filling

cheese filling

pre-sauce

out of the oven

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Ingredients

For Crespelle:

3/4 cup rice flour

1/2 tsp.salt

2 large eggs

3/4 cup milk

pinch of nutmeg

1 tbls.melted unsalted butter

Olive oil

Filling:

1 medium eggplant, ( 1 1/2 -2 lbs) peeled & sliced lenghtwise about 1/3 inch thick

3 tbls.olive oil

3/4 cup grated Parmigano cheese

1/2 cup grated mozzarella cheese

8 OZ ricotta

2 cups preferably homemade marinara sauce,or favorite store bought

Directions

Make crepe batter;add all ingredients except olive oil in a blender and blend well about 1-2 minutes.Chill blender container with batter for 30 minutes.Batter should be thinner than pancake batter.If too thick after being chilled,some water may be added.

Preheat oven to 375.Place eggplant slices on baking sheet,coating & drzzling with 3 tbls.olive oil.Lightly season with salt and pepper.Roast in oven 20-40 minutes,until tender and starting to color.Remove from oven and set aside.

Make filling;Combine the cheeses and season with salt and pepper.Set aside.

Make crespelles.Heat an 8 inch non-stick skillet over medium-high heat.Very lightly coat with olive oil.Fill a 1/4 cup measuring cup with batter.Swirl and tilt pan to cover bottom.Cook 30 seconds to 1 minute until bottom is just barely golden and top is dry.Flip crepe over and cook 30 seconds more.Remove from pan and cool on wire rack.When the crepe is cooled you can stack them in between sheets of wax paper.You must lightly grease pan each time before adding batter.I prefer melted butter( I actually used Ghee ) more than olive oil but either will do.Repeat with batter until is used up and crepes have all been cooked.

Preheat oven to 350.

On a flat surface,lay out one crepe.Place one or two pieces of eggplant on top.Spread about 3-4 tbls of cheese filling over eggplant.Roll up crepe.Place seam side down on a lightly greased shallow casserole or gratin dish.Repeat filling and rolling all crepes.Ladle tomato sauce over cannellonis,sprinkle more mozzarella cheese over the top if desired.

Bake at 350 for appx. 30 minutes.Or until sauce is bubbly and cheese melted.

Let cool 15 minutes.Can serve with more sauce if desired.

Note:You can make the crespelles and roast eggplant the day befor.Stack the crespelles between wax paper on a plate and cover tightly with plastic wrap and store in fridge.

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Comments

ttaaccoo 9 months, 2 weeks ago said:
These sound really good! I admire your energy! These are kind of like enchiladas (corn tortillas rolled up with a meat,or chicken, and/orcheese, and topped with a (usually) red sauce or green sauce. sour cream , black olives, as desired. The corn tortillas soften when baked with all the wet ingredients, and they are delicious!
I have never eaten cannellonis, grew up in the SW usa. and now I am in buffalo, and allergic to cow, goat,& sheep cheese, whipped cream.

Have you thought about going on "Top Chef"? GF expert!
your friend, trish 555555555555

peetabear 9 months, 2 weeks ago said:
This is a great recipe... it is definitely on my to try list... you deserve a 5 just for the posting of this... but it sounds so good it needs to have a 5... !!! printed out

crabhappychick 9 months, 2 weeks ago said:
A beautifully authentic recipe that we celiacs can enjoy....and those who don't need to eat gf can, too. Thanks, Sola!

bluewaterandsand 9 months, 2 weeks ago said:
Superb recipe and The pictures are beautiful!

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