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Cannelloni d'aubergine à la ricotta

Eggplant and Ricotta Cannelloni Recipe

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Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Course: Main course
Cuisine: Italian
Servings: 4 servings

Ingredients

  • 2 medium eggplants (for approx. 20 cannelloni)
  • olive oil
  • 40 g grated Parmesan (for the top of the dish)

FOR THE TOMATO SAUCE

  • 250 g chopped tomatoes
  • 1 onion
  • 1 garlic clove
  • A few basil leaves
  • 1 pinch basil
  • 1 teaspoon caster sugar
  • salt and freshly ground pepper

FOR THE FILLING

  • 250 g ricotta
  • 40 g grated Parmesan cheese
  • 50 g pine nuts, toasted in a frying pan
  • 40 g breadcrumbs
  • salt and freshly ground pepper

Instructions

  • Start by preparing the tomato sauce. Finely chop the onion and mince the garlic.
    In a frying pan, sauté the onion in a drizzle of olive oil, then add the garlic and sauté for a few minutes.
    Add the crushed tomatoes, a few chopped basil leaves, cumin and sugar. Season with salt and pepper and simmer over a low heat for 30 minutes.
  • Preheat oven to 200°C.
  • Wash eggplants and trim ends. Cut into thin slices about 3 mm thick. Place on a baking sheet lined with parchment paper. Brush eggplant slices with olive oil on both sides, using a kitchen brush.
    Place in the oven for approximately 15 minutes. Make sure they don't toast.
  • Next, prepare the filling. Coarsely chop the pine nuts in a bowl, add the ricotta and mix with a fork. Add the pine nuts, grated Parmesan and breadcrumbs. Season with salt and pepper and mix well.
    Place a small amount of filling at the end of each eggplant slice and roll up to form cannelloni.
  • Place the cannelloni in a gratin dish and pour the tomato sauce over them.
    Sprinkle with grated Parmesan and bake for around 25 minutes, until gratinated.
  • Serve and enjoy!