Grilled Eggplant Cannelloni with Ricotta and Prosciutto Recipe | Sur La Table (2024)

• 2 large globe eggplants, 1¼ to 1½ pounds each
• Kosher or sea salt
• 2 tablespoons extra virgin olive oil
  
• Tomato Sauce:
• ¼ cup extra virgin olive oil
• ½ yellow onion, minced
• 2 large cloves garlic, minced
• 1½ pounds plum (Roma type) tomatoes, chopped (no need to peel)
• 8 to 12 fresh basil leaves
• 1 teaspoon dried oregano
• Pinch of hot red pepper flakes
• Kosher or sea salt


• Ricotta Filling:
• 2 cups whole-milk ricotta cheese (or one 15-oz. container)
• ½ cup freshly grated pecorino or Parmigiano Reggiano cheese
• 1/3 cup minced prosciutto
• 2 tablespoons minced fresh Italian parsley
• 1 large clove garlic, minced
• Freshly ground black pepper
• 1 large egg, lightly beaten


• ½ cup freshly grated pecorino or Parmigiano Reggiano cheese, for topping

Lengthwise slices from a large eggplant become supple when grilled, so you can roll them around a ricotta filling as if you were making cannelloni from pasta squares. Blanketed with a homemade fresh-tomato sauce and baked until bubbly and a little crusty around the edges, the fork-tender bundles of stuffed eggplant are the ultimate Italian comfort food.

Slice off the eggplants' green cap, then cut each eggplantlengthwise into slices about ¹⁄₃ inch thick. Discard thefirst and last slices, which are mostly skin. You should getat least 6 large slices from each eggplant. Sprinkle themgenerously on both sides with salt, then set the slices on arack and let stand for 30 minutes. Moisture will bead onthe surface.

Prepare a moderate charcoal fire or preheat a gas grillto medium (375°F). Pat the eggplant slices dry withpaper towels, then brush on both sides with the olive oil.Place the slices directly over the coals or gas flame andcook, turning once, until they are nicely marked by the grilland pliable, about 3 minutes per side. They do not need tobe fully cooked as they will cook further in the oven. Set theslices aside on a tray to cool.

To make the tomato sauce, heat the olive oil in a largeskillet over moderate heat. Add the onion and garlicand sauté until the onion is soft and beginning to color, 5 to10 minutes. Add the tomatoes and cook, stirring often, untilthey soften and collapse into a sauce, about 10 minutes,depending on ripeness.

Remove from the heat, and pass the mixture through afood mill fitted with the fine disk. Return the puree tothe skillet over moderate heat. Tear the basil leaves in halfand add to the skillet along with the oregano (rubbing itbetween your fingers as you do), the hot pepper flakes, andsalt to taste. Simmer gently, stirring occasionally, until thesauce is thick and tasty. Set aside.

To make the ricotta filling, put the ricotta, pecorino,prosciutto, parsley, and garlic in a medium bowl. Stiruntil blended, then season to taste with salt and pepper.Stir in the egg.

Preheat the oven to 350°F. Choose a shallow bakingdish large enough to hold all the eggplant rolls snugly inone layer. Spread ¹⁄₃ cup of the tomato sauce on the bottomof the dish.

Put a generous 2 tablespoons filling on each eggplantslice and spread it evenly. Carefully roll each slice likea jelly roll, and place the rolls, seam side down, in the bakingdish. Top with the remaining tomato sauce, spreading itevenly. Sprinkle the pecorino evenly over the top.Bake until lightly browned and bubbling, about 45 minutes.Cool for 20 minutes before serving.

• 2 large globe eggplants, 1¼ to 1½ pounds each
• Kosher or sea salt
• 2 tablespoons extra virgin olive oil
  
• Tomato Sauce:
• ¼ cup extra virgin olive oil
• ½ yellow onion, minced
• 2 large cloves garlic, minced
• 1½ pounds plum (Roma type) tomatoes, chopped (no need to peel)
• 8 to 12 fresh basil leaves
• 1 teaspoon dried oregano
• Pinch of hot red pepper flakes
• Kosher or sea salt


• Ricotta Filling:
• 2 cups whole-milk ricotta cheese (or one 15-oz. container)
• ½ cup freshly grated pecorino or Parmigiano Reggiano cheese
• 1/3 cup minced prosciutto
• 2 tablespoons minced fresh Italian parsley
• 1 large clove garlic, minced
• Freshly ground black pepper
• 1 large egg, lightly beaten


• ½ cup freshly grated pecorino or Parmigiano Reggiano cheese, for topping

Lengthwise slices from a large eggplant become supple when grilled, so you can roll them around a ricotta filling as if you were making cannelloni from pasta squares. Blanketed with a homemade fresh-tomato sauce and baked until bubbly and a little crusty around the edges, the fork-tender bundles of stuffed eggplant are the ultimate Italian comfort food.

Slice off the eggplants' green cap, then cut each eggplantlengthwise into slices about ¹⁄₃ inch thick. Discard thefirst and last slices, which are mostly skin. You should getat least 6 large slices from each eggplant. Sprinkle themgenerously on both sides with salt, then set the slices on arack and let stand for 30 minutes. Moisture will bead onthe surface.

Prepare a moderate charcoal fire or preheat a gas grillto medium (375°F). Pat the eggplant slices dry withpaper towels, then brush on both sides with the olive oil.Place the slices directly over the coals or gas flame andcook, turning once, until they are nicely marked by the grilland pliable, about 3 minutes per side. They do not need tobe fully cooked as they will cook further in the oven. Set theslices aside on a tray to cool.

To make the tomato sauce, heat the olive oil in a largeskillet over moderate heat. Add the onion and garlicand sauté until the onion is soft and beginning to color, 5 to10 minutes. Add the tomatoes and cook, stirring often, untilthey soften and collapse into a sauce, about 10 minutes,depending on ripeness.

Remove from the heat, and pass the mixture through afood mill fitted with the fine disk. Return the puree tothe skillet over moderate heat. Tear the basil leaves in halfand add to the skillet along with the oregano (rubbing itbetween your fingers as you do), the hot pepper flakes, andsalt to taste. Simmer gently, stirring occasionally, until thesauce is thick and tasty. Set aside.

To make the ricotta filling, put the ricotta, pecorino,prosciutto, parsley, and garlic in a medium bowl. Stiruntil blended, then season to taste with salt and pepper.Stir in the egg.

Preheat the oven to 350°F. Choose a shallow bakingdish large enough to hold all the eggplant rolls snugly inone layer. Spread ¹⁄₃ cup of the tomato sauce on the bottomof the dish.

Put a generous 2 tablespoons filling on each eggplantslice and spread it evenly. Carefully roll each slice likea jelly roll, and place the rolls, seam side down, in the bakingdish. Top with the remaining tomato sauce, spreading itevenly. Sprinkle the pecorino evenly over the top.Bake until lightly browned and bubbling, about 45 minutes.Cool for 20 minutes before serving.