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Parmesan Folios™ Eggplant and Ricotta Cannelloni


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


8 Parmesan Folios™

2 medium Eggplants Sliced in ½” Thick Rounds – skin on

¼ cup Olive Oil

½ cup Ricotta

2 tbsp. 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 to the side to cool. In a shallow baking dish, spread out ½ cup of marinara sauce. In a separate 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™. Top each eggplant slice with a leaf of basil and a tbsp. of the Ricotta mixture. Roll the cannelloni and place in the baking dish. Repeat for the remaining 7 Parmesan Folios™. When complete, add the remaining ½ cup of marinara sauce over the 8 cannelloni and bake in a preheated oven at 350°F for 4 - 5 minutes (just until they begin to melt). Take out of oven and serve. Makes 4 servings of 2 cannelloni per serving.