Eggplant Cannelloni, Ricotta, Pezzi Pasta, Baked Eggs 

Eggplant Cannelloni
red blend

Pair With

Nº 4

red blend



sweet tomato, herby, fatty egg


30 minutes


thin sliced egg plant length wise, floured, egg washed & fried

2 cups marinara

6 oz. fresh pezzi pasta (pieces of random shaped pasta, great for ravioli scrap)

1 Tbsp. garlic (chopped)  

4 leads of basil (chopped)

2 Tbsp. parsley (chopped)

3 Tbsp. olive oil

¼ cup fresh ricotta cheese

1 egg



Preheat oven to 400F.

For the Sauce and Pezzi: in a small sauté pan add the chopped garlic, olive oil & basil. Cook for one minute while stirring. Add the fresh tomato sauce and reduce. Cook the Pezzi pasta in salted boiling water for 1 min and add to the tomato sauce. Toss to coat and finish with a healthy hand of parmesan cheese. Place to the side to cool.

For the Eggplant and to plate: after the eggplant is fried season with salt and pepper. Take three slices and lay them side by side overlapping by 1/2 for each slice. Place the cooled pasta in the middle and top with a little ricotta and a large basil leaf. Fold like a closed faced burrito. Place two of the cannelloni in a small oven safe sauté pan with marinara on top, a fresh cracked egg fresh cracked pepper. Bake in an oven at 400F until the egg is cooked but runny. Serve in sauté pan.