Parmesan Folios™ Eggplant and Ricotta Cannelloni


(Using Folios™ from the package as the Pasta Sheets)


8 Parmesan Folios™ (2 packages)

2 Med Eggplants Sliced in ½” Thick Rounds (skin on)

¼ Cup Olive Oil  

½ Cup Ricotta

2 Tbl Grated Pecorino Romano

¼ Cup Sun Dried Tomato Pesto

1 Cup Marinara Sauce

16 Leaves Fresh Basil Cleaned (stems removed)


Brush both sides of the eggplant slices and grill both sides remove from grill pan and place on side to cool. In a shallow baking dish, spread out ½ cup of the marinara sauce In a bowl, mix the ricotta, grated Pecorino Romano and sun dried tomato pesto together. Assemble each cannelloni by placing 2 grilled eggplant slices on each parmesan Folios™, then top each eggplant slice with a leaf of basil and a tablespoon of Ricotta Mixture. Then roll the cannelloni and place in the baking dish. Repeat for the remaining 7 parmesan Folios™. When complete, place the remaining ½ cup of marinara over the 8 cannelloni and bake in a preheated oven at 350F degrees for 2 min. (Just until they begin to melt). Then Serve. Makes 4 servings of 2 cannelloni per serving.