Bishop's Lodge Executive Chef Chris McLean Makes Fresh Eggplant Cannelloni with Nikki and Elias

Eggplant Cannelloni  

Yields  8 to 12

Ingredients:

2 Cups Vegetable Oil

1 Pound Mozzarella Grated

For the Tomato Sauce

1 large can tomatoes (diced/peeled) or 8 large tomatoes peeled/seeded

¼ cup tomato pasted

2 Tablespoons minced onion

2 Tablespoons minced garlic

2 Tablespoons minced shallot

1 Tablespoon dry thyme

1 Tablespoon dry oregano

1 Tablespoon dry basil

½ teaspoon black pepper

½ teaspoon salt

1 teaspoon sugar

2 cups water

1 Tablespoon chopped parsley

½ cup white wine 

For the Cannelloni

1 cup all purpose flour

1 teaspoon salt

½ teaspoon pepper

4 eggs

1 cup milk 

Method for the Sauce:

1. On medium heat, sauté onions, garlic, and shallots in 2 Tablespoons of vegetable oil for 1 minute.
2. Add dry herbs and continue to cook for 2 more minutes.
3. Add the white wine and reduce by ½.
4. Add the tomato paste, tomatoes, sugar, salt, pepper, and water.
5. Simmer 15 minutes on low/medium heat. Add more water for a thinner sauce.

  Method for the Cannelloni:

1. In a mixing bowl, whisk the eggs and milk together.
2. In another mixing bowl, blend the flour and salt/pepper.
3. Take sliced eggplant and dip in the flour bowl to dust each piece.
4. Put slices in the milk/egg mixture.
5. Return to the flour blend (try not to have excess egg/milk on each slice)
6. In a sauté pan, on medium-high heat, pan fry the eggplant slices.
7. When light brown, turn the slice and continue to pan fry until both sides are a light golden brown.
8. Mix ¾  pound of mozzarella with ¼ cup of sauce.
9. Roll the mozzarella mix inside each slice of eggplant, like enchiladas.
10. Put in an oven-safe dish and top and bake for 8 minutes at 350 degrees.
11. Top with tomato sauce and remaining shredded mozzarella.

Christopher McLean

Bishop’s Lodge Executive Chef and Certified Sommelier