Eggplant cannelloni is a delicious and flavorful vegetarian dish. The eggplants are sliced thinly and grilled, then filled with a delightful mixture of cooking tomatoes, provolone cheese, and basil. Finally, they are baked with a sprinkle of grated Parmigiano cheese and a generous dose of béchamel.
Prepare a fresh sauce (boiled) with tomatoes, garlic, basil, and salt without using oil
Cook for 20 minutes and strain the sauce
Remove about 200 g and also remove about 70 g of grated Parmigiano cheese to use for the cannelloni
Prepare an eggplant parmesan: slice the eggplants lengthwise into 4 mm slices without peeling them
Fry the eggplants in hot olive oil and let them drain on paper
Cut the provolone into cubes
In a pan, place a layer of sauce, a layer of eggplants, a layer of provolone, a layer of Parmigiano, and a few basil leaves
Repeat with sauce until the ingredients are finished
Bake at 180 degrees for 35-40 minutes
Prepare 1 or more pans sufficient to contain the cannelloni
Spread a layer of mixed sauce with béchamel and Parmigiano on the bottom
Stuff the fresh pasta sheets (uncooked) with small portions of eggplant parmesan, roll them up and place them in the bottom of the pan
Only do one layer and cover everything with the rest of the mixed sauce with béchamel and Parmigiano
Bake at 180 degrees for 30 minutes
Grill
Pot for cooking pasta
Pan
Oven
Italy
| 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 |
