Eggplant cannelloni with parmesan: the goodness of the party!

How good cannelloni! Yes, but not with meat, but with aubergines, rice flour and tomato sauce. A light alternative to the usual cannelloni.

Eggplant cannelloni with parmesan: the goodness of the party!

🍽 The ingredients

What we need:

✅ eggplants (two slices for each portion);

✅ rice flour;

✅ seed oil for frying;

✅ parmesan cheese 250 g;

✅ mozzarella 300 g (Filo for pizzas or scamorza);

for the gravy:

✅ tomato 900 g;

✅ salt and olive oil;

✅ garlic to taste;

✅ basil qb

🍽 The preparation

The first thing is to fry some garlic in a drop of extra virgin olive oil, then add the tomato puree and season with salt, then cover the pot.

At the end of cooking, add a few basil leaves and mix.

Now let’s take the aubergines: remove the top part (with the stalk) and then cut them lengthwise into slices, at the rate of two slices for each cannelloni. Then we arrange our eggplant slices in layers in a colander, sprinkling them with salt between one layer and another.

The salt will draw out the liquid from the aubergines, which will be ready to squeeze after half an hour.

Now you place them on a dry cloth and dry them well, then you pass them one by one in the rice flour (on both sides) and then you put them to fry in the oil, turning them when they have browned. Then lay them on paper towels to dry the excess oil.

Now boil some water, add salt and a little extra virgin olive oil, then cook the sheets of pasta (already ready) for the cannelloni: they must remain in the water for no more than thirty seconds, then place them between two sheets of parchment paper.

Now you recover the sheets, you pour a few spoonfuls of tomato sauce, some Parmesan cheese on them and then the aubergine slices you fried a moment ago.

After pouring the sauce and placing a little mozzarella on top of each slice, roll the pastry on itself in the classic cannelloni shape. Cut the ends with a pasta wheel and then seal them with your fingers.

At this point, take a baking dish, pour a few spoonfuls of tomato sauce and arrange the cannoli on top. Pour some more sauce, some Parmesan cheese and a sprinkling of mozzarella, then put it in the oven at 180 degrees for 20 minutes.

Enjoy your meal!