Cannelloni of eggplant
Instructions
Prepare a fresh sauce (boiled) with tomatoes, garlic, Basil and salt, without using oil.
Bake for 20 minutes and pass the gravy.
Remove about 200 g and also remove about 70 g of grated Parmesan to use for cannelloni.
Prepare an eggplant parmesan: slice the eggplant, lengthwise, with 4 mm slices, without removing the husk.
FRY eggplant in hot olive oil and let them dry on paper.
Cut provolone, diced.
In a pan put a layer of tomato sauce, one of Eggplant, one of provolone, parmesan and a few leaves of Basil.
Start with the sauce until the end of the ingredients.
Bake at 180 degrees for 35-40 minutes.
Prepare 1 or more pans, enough to hold the cannelloni.
Spread on the bottom with a layer of bechamel sauce mix and Parmesan cheese.
Stuff the sheets of fresh pasta (uncooked) with small portions of Eggplant parmigiana, roll up and place on the bottom of the pan.
Only do one layer and cover the whole thing with the rest of the sauce mixed with white sauce and Parmesan.
Bake at 180 degrees for 30 minutes.
Serve hot
Ingredients and dosing for 9 persons
- 30 sheets of type pasta fresh pasta for cannelloni
- 1000 G = = Long Eggplant
- 1500 g of sauce tomatoes
- 350 g of provola cheese
- 200 g of grated parmesan cheese
- 250 g of bechamel
- 1 sprig of basil
- Salt
- 1 clove of garlic