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.
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Prepare a fresh sauce (boiled) with the tomatoes, garlic, basil and salt, without using oil
Cook for 20 minutes and pass the sauce through a sieve
Take out about 200 g and also set aside about 70 g of grated Parmesan to use for the cannelloni
Prepare an eggplant parmigiana: slice the eggplants lengthwise into 4 mm slices without removing the skin
Fry the eggplants in hot olive oil and let them drain on paper
Cut the provola into cubes
In a baking dish, make a layer of sauce, one of eggplant, one of provola, one of Parmesan and a few basil leaves
Start again with the sauce until all the ingredients are used up
Bake at 180 degrees for 35-40 minutes
Prepare 1 or more baking dishes large enough to hold the cannelloni
Spread a layer of sauce mixed with béchamel and Parmesan on the bottom
Fill the fresh pasta sheets (uncooked) with small portions of eggplant parmigiana, roll them up and arrange them on the bottom of the dish
Make only one layer and cover everything with the remaining sauce mixed with béchamel and Parmesan
Bake at 180 degrees for 30 minutes
Grill
Pasta Cooking Pot
Pan
Oven
Italia
| Energy (kcal) | 90.34 |
| Carbohydrates (g) | 4.51 |
| of which Sugars (g) | 2.35 |
| Fat (g) | 5.44 |
| of which Saturates (g) | 3 |
| Protein (g) | 5.77 |
| Fiber (g) | 1.38 |
| Sale (g) | 0.26 |
