Main Course
Eggplant Cannelloni
Delicious vegetarian cannelloni to enjoy during the eggplant season!
20 min
Prep time
45 min
Cook time
4
Servings
Intermediate
Difficulty
1h5
Total time
Ingredients
Instructions
-
1
Blend the flour, hard wheat semolina, eggs, olive oil, and parsley in a food processor until you get a non-sticky dough, let it rest for half an hour.
-
2
Fry the sliced eggplants on all sides in olive oil.
-
3
Roll out a thin pasta sheet #6 with the pasta machine, cut into squares, place 2 slices of eggplant per square, add 2 squares of mozzarella and 2 basil leaves, season with salt and pepper.
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4
Prepare a fairly liquid, musky béchamel sauce with nutmeg, pour it over the bottom of the baking dish, arrange the cannelloni, cover with the remaining béchamel.
-
5
Add diced tomatoes and a few basil leaves, sprinkle with grated ginger and grana padano, season with salt and pepper.
-
6
Add some pieces of mozzarella and finish with breadcrumbs then cover with aluminum foil.
-
7
Bake the cannelloni in a moderate oven for about 45 minutes.
-
8
Serve immediately.
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