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Cannelloni Stuffed with Eggplant and Salted Cheese
Ingredients
- package Cannelloni
- 3 large eggplants
- 3 eggs
- 250 grams salted cheese
- 5 tablespoons tomato paste
- 2 cups water
Preparation
Slice the eggplants lengthwise, place them in a baking dish and bake at 160°C for about 40 minutes, until the eggplant flesh is soft. Slice the eggplants first, otherwise they will burst in the ovenScoop out the eggplant flesh, chop it, and transfer to a bowl
Add eggs
Crumble the salted cheese and add it to the eggplant
Fill the cannelloni with the eggplant and cheese mixture
Mix water with tomato paste, salt, sugar, black pepper and oregano.
Spread half of the tomato sauce
Arrange the stuffed cannelloni tubes in the dish, on top of the tomato sauce
Spread the rest of the tomato sauce over the cannelloni
To make the béchamel sauce:
Melt the butter
Add the flour and mix well
Add the milk gradually, whisking constantly
Continue cooking over medium heat until the sauce thickens
Add nutmeg
Remove from the heat
Add yellow cheese and mix well until all the cheese melts into the sauce
Spread the béchamel sauce over the cannelloni
Bake at 160°C for about 40 minutes
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