Yields 8 to 12
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
1 cup milk
Method for the Sauce:
- On medium heat, sauté onions, garlic, and shallots in 2 Tablespoons of vegetable oil for 1 minute.
- Add dry herbs and continue to cook for 2 more minutes.
- Add the white wine and reduce by ½.
- Add the tomato paste, tomatoes, sugar, salt, pepper, and water.
- Simmer 15 minutes on low/medium heat. Add more water for a thinner sauce.
Method for the Cannelloni:
- In a mixing bowl, whisk the eggs and milk together.
- In another mixing bowl, blend the flour and salt/pepper.
- Take sliced eggplant and dip in the flour bowl to dust each piece.
- Put slices in the milk/egg mixture.
- Return to the flour blend (try not to have excess egg/milk on each slice)
- In a sauté pan, on medium-high heat, pan fry the eggplant slices.
- When light brown, turn the slice and continue to pan fry until both sides are a light golden brown.
- Mix ¾ pound of mozzarella with ¼ cup of sauce.
- Roll the mozzarella mix inside each slice of eggplant, like enchiladas.
- Put in an oven-safe dish and top and bake for 8 minutes at 350 degrees.
- Top with tomato sauce and remaining shredded mozzarella.
Bishop’s Lodge Executive Chef and Certified Sommelier