Parmesan Folios™ Eggplant and Ricotta Cannelloni Recipe
Lotito Foods, the family owned, four generation cheese and specialty food company, invites everyone to refresh their festive meals, with the most delicious, wholesome and holiday-ready product for the 2018 and 2019 season: Cheese Folios™.
The Cheese Folios line is revolutionary: lightly baked pliable sheets of cheese that are made from Parmesan, Cheddar or Jarlsberg® cheese. Perfect for parties, get-togethers or anytime during the busy holiday season, these quick and easy baked recipes have only 1 gram of carbs and provide 12 grams of protein per serving. They are made from cows milk not treated with growth hormone rBST*. Folios is first ever gluten-free, low carb wrap made of 100% cheese that can be filled with veggies, your favorite deli meat, or anything you desire.
* This post may contain affiliate links. This is a guest-post recipe feature Using Folios™ from the package as the Pasta Sheets.
Parmesan Folios™ Eggplant and Ricotta Cannelloni Recipe
8 Parmesan Folios™
2 medium Eggplants Sliced in ½” Thick Rounds – skin on
1/4 cup Olive Oil
1/2 cup Ricotta
2 tbsp. Grated Pecorino Romano
1/4 cup Sun Dried Tomato Pesto
1 cup Marinara Sauce
16 Leaves Fresh Basil Cleaned – stems removed
Brush both sides of the eggplant slices and grill both sides. Remove from grill pan and place to the side to cool. In a shallow baking dish, spread out ½ cup of marinara sauce. In a separate bowl, mix the Ricotta, grated Pecorino Romano, and Sun-Dried Tomato Pesto together. Assemble each cannelloni by placing 2 grilled eggplant slices on each Parmesan Folios™. Top each eggplant slice with a leaf of basil and a tbsp. of the Ricotta mixture. Roll the cannelloni and place in the baking dish. Repeat for the remaining 7 Parmesan Folios™. When complete, add the remaining ½ cup of marinara sauce over the 8 cannelloni and bake in a preheated oven at 350°F for 4 – 5 minutes (just until they begin to melt). Take out of oven and serve. Makes 4 servings of 2 cannelloni per serving.
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