Homecooked Trials

Eggplant Cannelloni – Mamma Mia!

I borrowed this original recipe for Eggplant Cannelloni from Epicurious. But per the usual, we Nomsters don’t have every ingredient lying around in our cabinet, so we had to make do. Check out my recreation using discoveries from my pantry. This was so delicious we meant to save some for lunch the next day, but… NOM! And it was gone.

Cannelloni, Eggplant, Vegatables

Eggplant Cannelloni (Serves Two)


  • 1 large eggplant, cut lengthwise into 1/2-inch or thinner slices
  • Olive oil
  • 1 teaspoon minced garlic
  • Sun-dried tomatoes
  • 4 ounces goat cheese
  • 8 green olives stuffed with pimentos, minced
  • 1 teaspoon capers, chopped
  • 1 tablespoon dry parsley
  • Dash of onion powder
  • Dash of garlic powder
  • Morningstar Grillers veggie burgers (bc I didn’t have meat!), chopped
  • Barilla marinara sauce

Baste eggplants with olive oil and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400°F.

For the filling, mash the goat cheese, olives, capers, sun-dried tomatoes, and Morningstar patties in a mixing bowl. While mashing, add the onion and garlic powder and parsley. Leave some parsely aside as it’ll be used later. Place 1 tablespoon of filling at the end of each eggplant slice; roll up. Sprinkle with dry parsley. Lay seam side down in an olive oil greased dish. Bake 10 to 15 minutes. Heat marinara sauce and scoop onto plate. Place baked cannelloni on top of sauce.

TIP: Barilla Marinara is my go-to sauce. Always sweet and acidic, and thicker unlike the watered down brands. I also often find it on BOGO!

Serve this reimagined Eggplant Cannelloni are great for eating with friends, date nights, or even game nights. It’s easy to eat and share!