Recipes

EGGPLANT PILLOWS
  • Ingredients
  • 1 full load of pasta dough made into cannelloni
  • 2 small eggplants
  • salt and freshly ground black pepper
  • 4-6 tablespoons olive oil
  • 3 large slices lean cooked ham
  • 10 sage leaves
  • 10 slices Mozzarella cheese
  • 2 large onions, thinly sliced
  • 1 pound ripe tomatoes, peeled and sliced
  • 1/2 cup soft cheese with garlic and herbs
  • 1 cup fine dry white bread crumbs
  • 4 tablespoons freshly grated Parmesan cheese
Directions
  1. Make cannelloni according to instructions for cutting pasta shapes in the Making Pasta chapter
  2. You'll need about 10 rectangles, 4 x 6-inches
  3. Cook the pieces of pasta, a few at a time if necessary, until al dente
  4. Drain and rinse under cold water, then lay out on paper towels
  5. Trim the eggplants and cut 20 slices
  6. Layer these in a strainer with a little salt, place over a bowl, then leave to stand for 30 minutes
  7. Rinse well and dry on paper towels
  8. Heat some olive oil in a skillet and brown the eggplant slices on both sides, adding more oil as necessary
  9. Cut the ham into ten pieces
  10. Make 10 eggplant sandwiches by placing a piece of ham, sage leaf and slice of Mozzarella between two slices of eggplant
  11. Place an eggplant sandwich in the center of each pasta rectangle and fold the pasta over it to make a neat package
  12. Repeat with the remaining ingredients
  13. Set the oven at 350?F
  14. Heat any remaining olive oil
  15. Add the onions and 15-20 minutes, until softened
  16. Spread the onions in the base of an ovenproof dish
  17. Top with the tomatoes and salt and pepper to taste
  18. Arrange the eggplant pillows on top, with the ends of the pasta dough underneath
  19. Dot the tops of the packages with the soft cheese, spreading it slightly
  20. Mix the bread crumbs and Parmesan, then sprinkle some over the top of each package
  21. Cover with greased foil and bake for 20 minutes, then remove the foil and cook for an additional 10 minutes.


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