Cannelloni with eggplant

Today a first course recipe!

Here are cannelloni, I decided to make a vegetarian version with the latest eggplants.

Voila’ the recipe:

Cannelloni with eggplant
Tempo totale
A tipical italian plate in a vegetarian version with eggplant sauce
Ricetta: First Course
Cucina: Italian
Serves: 4
  • 250 g of pasta for lasagna
  • 2 small eggplants
  • 100 g of tomato sauce
  • extra virgin olive oil
  • 1 clove garlic
  • a few leaves of basil
  • For the sauce:
  • 30 g of butter
  • 30 g flour
  • 20 g parmesan
  • 300 ml of milk
  1. Prepare eggplant's sauce
  2. Cut the eggplant into cubes, fry with a little oil and a clove of garlic and basil.
  3. Add the past and cook for half an hour.
  4. Prepare the sauce:
  5. Melt the butter, add the flour and mix well.
  6. Then add the milk and bring to a boil over low heat, stirring with a whisk until 'it thickens.
  7. Add the pinch of salt, nutmeg and parmesan.
  8. To blanch the pasta for lasagna it cool.
  9. Use Butter to grease the pan to prepare the cannelloni:
  10. Fill the pastry of lasagna with eggplant sauce and roll.
  11. Alongside each other cannelloni, sprinkle other sauce of eggplant, bechamel and sprinkle with the grated cheese.
  12. Bake at 180 ° C for 30 minutes





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