Gluten Free/ Low Carb/ Vegetarian

Aubergine (Eggplant) Cannelloni

This is a great supper dish and a gorgeous low carb, gluten free alternative to the pasta cannelloni.  Actually, I found it tastier too.  The Chief Taster said it was moreish.  You could play around with the fillings, perhaps different cheeses and perhaps spinach too?  Or some grilled peppers…ooh, that sounds nice now that I have thought of it.  Either way, this is just delicious. Easy to make and easier to eat. 

I used home made pesto for this as it is easy to make (and nicer than the jar stuff).    What you use is up to you.  The pesto gives this dish a little kick as it could be a little too bland without it.

Aubergine (Eggplant) Cannelloni

  • Servings: 2-4
  • Difficulty: easy
  • Print


2 -3 large thin aubergines (eggplants)

1 cup fresh tomato sauce

200g Mozzarella cheese, grated

75g Cheddar cheese,grated

3-4 tblspns pesto sauce

50g Parmesan cheese, grated

2 – 3 tblspns olive oil


  • Slice the aubergines (eggplants) and brush with oil and cook either under the grill or on a griddle pan until golden.
  • Preheat the oven to 180C/350F degrees.
  • Spread the pesto over the aubergine (eggplant) slices.

  • Sprinkle the mozzarella, cheddar and parmesan cheeses.

  • Roll up tightly and place in a greased oven dish.

Good enough to bake by themselves

  • Pour the tomato sauce over and scatter some grated cheese over the top.

Dish before cooking

    • Bake for 20-25 minutes until bubbling and golden.
    • Eat and enjoy!

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  • Reply
    February 1, 2015 at 6:08 pm

    For how much serves is it? 🙂

    • Reply
      February 2, 2015 at 9:25 am

      Hi Laria, this should serve 2 hungry people. Thanks for popping by!

      • Reply
        February 7, 2015 at 9:05 am

        Thank you for your quick answer. Your blog is great but i dont write a lot because my english isnt well 😀

  • Reply
    September 30, 2012 at 3:23 pm

    Looks delicious! good one! thanks for sharing!

  • Reply
    August 17, 2012 at 12:07 pm

    Another delicious recipe! The pesto is a brilliant idea! I had some leftover camembert and I rolled it in as well which gave it a nice taste. The aubergine needed quite a bit of oil to soften and I will leave spaces between each cannelloni next time as I had quite a bit of trouble plating them without mushing/squashing them. Thanks for sharing this dish, I will definitely make it again! 🙂

    • Reply
      August 19, 2012 at 5:53 pm

      ooh – love the camembert idea! nom nom! So glad you are enjoying the recipes!!

  • Reply
    libby anderson
    July 19, 2012 at 8:31 am

    Looking at the photo of this dish have you simply cut the aubergine in half of did you slice it? I can’t imagine being able to roll it up easily if just cut in half! Am intending to try it tomorrow as s it sounds delish and I adore aubergine.

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