Vegetarian Roasted Eggplant Cannelloni

There are dinners that arrive like a warm, comforting hug — this Vegetarian Roasted Eggplant Cannelloni is one of them. Silky roasted eggplant, tangy Italian tomato sauce, a touch of garlic, creamy béchamel and a shower of hard Italian cheese come together inside tender cannelloni tubes for a dish that’s elegant enough for guests and cozy enough for a weeknight. The flavors are bright and simple, and the technique is forgiving, which makes this a recipe you’ll turn to again and again.

Why you’ll love this recipe

• Vegetarian and satisfying: Meaty textures from roasted eggplant make every bite substantial without turning to meat.
• Easy assembly: With store-bought cannelloni and pantry-friendly sauces, this comes together quickly.
• Layered flavors: Roasting concentrates the eggplant’s sweetness, tomato sauce adds acidity, and béchamel lends a silky finish.
• Fresh finish: A handful of basil leaves at the end brightens the whole dish.

Ingredients

• 6 cannelloni pasta
• 150 ml béchamel sauce
• 400 g Italian tomato sauce
• 2 tablespoons Italian-style hard cheese, grated (or Parmigiano Reggiano)
• a bunch of fresh basil leaves, to decorate
• 3 medium-large long eggplants / aubergines
• extra virgin olive oil
• sea salt and black pepper
• 1 garlic clove, optional

Make-ahead and serving tips

You can roast the eggplants and prepare the filling a day ahead; store in the fridge and assemble right before baking. If you want a slightly more saucy finish, add an extra 50–100 g of tomato sauce beneath the cannelloni before baking. Serve with a crisp salad and extra grated cheese on the side. Leftovers keep well, and reheating in the oven for 15–20 minutes restores the texture best.

Equipment

• Baking sheet or tray for roasting
• Large knife and cutting board
• Spoon or small spatula for filling pasta
• 4-6 cup baking dish (ovenproof)
• Aluminum foil (optional)

Step-by-step recipe

Below are clear, practical steps so you can make this Vegetarian Roasted Eggplant Cannelloni with confidence. Measurements and ingredient names follow the ingredient list exactly.

1. Roast the eggplants

Preheat your oven to 220°C (430°F). Line a baking sheet with parchment or lightly oil it.

1. Trim the stems from the 3 medium-large long eggplants. Slice each eggplant lengthwise into 1–1.5 cm (about 1/2 inch) thick slabs.
2. Arrange the slices on the baking sheet in a single layer. Brush both sides lightly with extra virgin olive oil and season with sea salt and black pepper.
3. Roast for 20–25 minutes, turning once halfway through, until the slices are tender and golden with some caramelized edges. Remove from the oven and let cool slightly.

2. Prepare the filling

1. If using the optional 1 garlic clove, finely mince it. In a small pan, warm a tablespoon of extra virgin olive oil over medium heat and sauté the garlic for 30–60 seconds until fragrant but not browned. Remove from the heat.
2. Stack a few roasted eggplant slices, then chop them into small pieces or roughly mash them with a fork. You want a mixture that will easily be spooned or pushed into the cannelloni tubes.
3. Combine the chopped or mashed roasted eggplant with the sautéed garlic (if used), and season with an additional pinch of sea salt and black pepper if needed. Set aside so the flavors meld while you prepare the sauce and pasta.

3. Prepare the baking pan and sauce base

1. Set your oven to 180°C (350°F) for the final bake.
2. Pour about half of the 400 g Italian tomato sauce into the bottom of a 4–6 cup baking dish and spread it into an even layer. This thin base of sauce prevents the cannelloni from sticking and keeps them moist during baking.

4. Stuff the cannelloni

1. Take one of the 6 cannelloni pasta tubes and gently fill it with the roasted eggplant mixture. Use a small spoon or a piping bag (or a zip-top bag with the corner snipped) to push the filling into the tube. Fill all 6 cannelloni, working carefully so they hold their shape.
2. Place each filled cannelloni seam-side down into the prepared baking dish on top of the tomato sauce layer. Arrange them in a single layer without overcrowding; they can be snug but should not be stacked.

5. Add sauces and cheese

1. Pour the remaining 200 g of Italian tomato sauce over and around the filled cannelloni so they are mostly covered with sauce.
2. Drizzle the 150 ml béchamel sauce evenly over the cannelloni and tomato layer. The béchamel will create a creamy top and help the cheese adhere.
3. Sprinkle the 2 tablespoons Italian-style hard cheese, grated (or Parmigiano Reggiano) evenly across the top so the whole dish gets a light golden crust as it bakes.

6. Bake until bubbly and golden

1. Cover the baking dish loosely with foil (shiny side down) to prevent the top from browning too quickly and to keep moisture in.
2. Bake in the preheated 180°C (350°F) oven for 20 minutes. After 20 minutes, remove the foil and continue baking for another 10–12 minutes, or until the cheese on top is golden and the sauce is bubbling around the edges.
3. Remove from the oven and let rest for 5–7 minutes before serving. The short rest helps the cannelloni set and makes slicing easier.

To serve

Gently transfer the Vegetarian Roasted Eggplant Cannelloni to plates or serve straight from the baking dish. Scatter a bunch of fresh basil leaves over the top for fragrance and color. Add a final grind of black pepper and, if you like, an extra pinch of grated Italian-style hard cheese at the table.

Notes and substitutions

• If you prefer a garlic-free version, simply omit the 1 garlic clove. The dish will still be flavorful thanks to the roasted eggplant and tomato sauce.
• For a lighter finish, reduce the béchamel to 120 ml and use a little less grated cheese. For an extra indulgent topping, add a handful of shredded mozzarella alongside the hard cheese.
• To speed things up, you can buy pre-roasted eggplant if your store carries it; just chop and use as directed.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in a microwave for 2–3 minutes or warm the whole dish in a 170°C (340°F) oven for 15–20 minutes until heated through. If the dish seems dry when reheating, add a splash of tomato sauce or a little extra béchamel.

Flavor tips from the kitchen

Roasting the eggplant is the secret to building deep flavor; don’t rush that step. If your eggplants are particularly watery, allow them to cool on a rack so excess steam can escape. Fresh basil at the end is more than garnish — it brightens the dense flavors and gives every bite a fresh lift.

Final thoughts

This Vegetarian Roasted Eggplant Cannelloni feels like an elevated classic: simple ingredients treated with care produce a comforting, impressive dish. Whether you’re feeding family or entertaining friends, the dish strikes a pleasing balance of creaminess, tang and roasted depth. Make it when you want food that feels both nourishing and a little celebratory.