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Recipe by Emporion
Eggplant cannelloni are a delicious and flavorful vegetarian dish. The eggplants are cut into thin slices and grilled, then filled with a delicious mixture of tomato sauce, provola cheese and basil. Finally, they are baked with a sprinkling of grated Parmigiano cheese and a generous amount of béchamel sauce.
Portion: the weight of the ingredients divided by 9 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 14: Prepare a fresh sauce (boiled) with the tomatoes, garlic, basil and salt, without using oil
Step 2 of 14: Cook for 20 minutes and pass the sauce through a sieve
Step 3 of 14: Take out about 200 g and also set aside about 70 g of grated Parmesan to use for the cannelloni
Step 4 of 14: Prepare an eggplant parmigiana: slice the eggplants lengthwise into 4 mm slices without removing the skin
Step 5 of 14: Fry the eggplants in hot olive oil and let them drain on paper
Step 6 of 14: Cut the provola into cubes
Step 7 of 14: In a baking dish, make a layer of sauce, one of eggplant, one of provola, one of Parmesan and a few basil leaves
Step 8 of 14: Start again with the sauce until all the ingredients are used up
Step 9 of 14: Bake at 180 degrees for 35-40 minutes
Step 10 of 14: Prepare 1 or more baking dishes large enough to hold the cannelloni
Step 11 of 14: Spread a layer of sauce mixed with béchamel and Parmesan on the bottom
Step 12 of 14: Fill the fresh pasta sheets (uncooked) with small portions of eggplant parmigiana, roll them up and arrange them on the bottom of the dish
Step 13 of 14: Make only one layer and cover everything with the remaining sauce mixed with béchamel and Parmesan
Step 14 of 14: Bake at 180 degrees for 30 minutes
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving378 g · 1 of 9 | Per 100 g |
|---|---|---|
| Energy | 1,430 kJ342 kcal | 378 kJ90 kcal |
| Fat | 20.54 g | 5.43 g |
| of which saturated fatty acids | 11.31 g | 2.99 g |
| Carbohydrates | 17.1 g | 4.52 g |
| of which sugars | 8.93 g | 2.36 g |
| Fibre | 5.26 g | 1.39 g |
| Protein | 21.87 g | 5.78 g |
| Salt | 1.02 g | 0.27 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
