Eggplant cannelloni are a delicious and flavorful vegetarian dish. The eggplants are sliced thinly and grilled, then stuffed with a delightful mixture of tomatoes for sauce, provola cheese, and basil. Finally, they are baked with a sprinkle of grated Parmesan cheese and a generous dose of bechamel.
Prepare a fresh (boiled) sauce with tomatoes, garlic, basil, and salt without using oil
Cook for 20 minutes and strain the sauce
Set aside about 200 g and also set aside about 70 g of grated Parmesan cheese 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 dry on paper
Cut the provola into cubes
In a pan, place a layer of sauce, a layer of eggplants, a layer of provola, a layer of Parmesan, and a few basil leaves
Repeat with the sauce until all ingredients are used
Bake at 180 degrees for 35-40 minutes
Prepare 1 or more pans sufficient to hold the cannelloni
Spread a layer of sauce mixed with bechamel and Parmesan on the bottom
Stuff the fresh (raw) pasta sheets with small portions of eggplant parmigiana, roll them up, and place them on the bottom of the pan
Make only one layer and cover everything with the remaining sauce mixed with bechamel and Parmesan
Bake at 180 degrees for 30 minutes
Serve hot
Grill
Pot for cooking pasta
Pan
Oven
Italia
| 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 |
