Eggplant cannelloni

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Eggplant cannelloni

Eggplant cannelloni

Number of people
For lasagna:

8 lasagna sheets (or 4 large ones cut in half)

8 slices of grilled eggplant

250 g ricotta cheese

300 g mozzarella cheese

fresh basil leaf


For the sauce:

600 g of tomato

40 cl homemade béchamel sauce

50 g grated gruyère cheese and parmesan cheese

Cooking time: 40 min
Step 1
If your lasagna is dry, scald it for 2 minutes to soften it.
Step 2
Place a slice of eggplant in the centre of each lasagna leaf.
Step 3
Spread ricotta cheese on top, then season with salt (lightly) and pepper. Cover with one or more basil leaves, according to taste.
Step 4
Cut the mozzarella into pieces of 5 by 2 in diameter. Place a piece of mozzarella on each eggplant, then roll it up.
Step 5
Place each cannelloni thus composed in an ovenproof dish, and cover the entire tomato pulp (garnish to taste with herbs, pepper, onions).
Step 6
Cover the whole with béchamel sauce, then sprinkle with grated gruyère cheese and parmesan cheese.
Step 7
Bake 35 to 40 minutes at 210°C.
I add my grain of salt

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