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 sauce tomatoes, provola cheese and basil. Finally, they are baked with a sprinkle of grated Parmesan cheese and a generous amount of béchamel.
Prepare a fresh (boiled) sauce with tomatoes, garlic, basil and salt without using oil
Cook for 20 minutes and purée the sauce
Remove about 200 g of it and also take 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 eggplant slices in hot olive oil and drain them on paper towels
Cut the provola into small cubes
In a baking dish place a layer of sauce, one of eggplant, one of provola, one of Parmesan and a few basil leaves
Repeat with layers of sauce until all ingredients are used
Bake at 180°C for 35-40 minutes
Prepare one or more baking dishes large enough to hold the cannelloni
Spread on the bottom a layer of sauce mixed with béchamel and Parmesan
Fill the fresh pasta sheets (uncooked) with small portions of the eggplant parmigiana, roll them up and arrange them on the bottom of the baking dish
Make only one layer and cover everything with the remaining sauce mixed with béchamel and Parmesan
Bake at 180°C for 30 minutes
Grill
Pot for cooking pasta
Frying pan
Oven
Italy
Serve hot
| Energy (kcal) | 95.39 |
| Carbohydrates (g) | 5.03 |
| of which Sugars (g) | 2.72 |
| Fat (g) | 5.35 |
| of which Saturates (g) | 2.9 |
| Protein (g) | 6.4 |
| Fiber (g) | 1.24 |
| Sale (g) | 0.23 |
