Eggplant Cannelloni by @jorgelavelar
4 servings
๐
1 large
Eggplant
๐ง
120 g
Ricotta
๐
75 g
Cherry Tomato
๐ฟ
8 g
Parsley
๐ง
5 g
Salt
๐ฟ
1 g
Oregano
๐
1 small
Lemon
๐ง
30 g
Gorgonzola
๐ง
60 g
Mozzarella
๐ฅ
1 large
Egg
๐ซ
30 ml
Olive Oil
๐
240 ml
Tomato Sauce
Preparation Steps
Step 1/4
Slice the eggplant and season with olive oil and salt. Line a baking tray with parchment paper or a silicone sheet and place the eggplant slices on it. Preheat the oven to 190ยฐC (375ยฐF) and bake until tender.
Step 2/4
In a mixing bowl, combine the ricotta, cherry tomatoes, parsley, salt, oregano, lemon juice, egg, and grated gorgonzola. Mix well.
Step 3/4
Spread a layer of tomato sauce on the bottom of a baking dish. Place the eggplant slices on a flat surface, add the filling, and roll them up to form cannelloni. Place the rolls on top of the tomato sauce in the baking dish.
Step 4/4
Top the cannelloni with grated mozzarella. Preheat the oven to 200ยฐC (400ยฐF) and bake for 20 minutes until the cheese is melted and golden.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
to inform
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
40 minutes
Overall
1 hour 0 minutes
Difficulty
Level
Medium (2/4)
Steps
4 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@jorgelavelar
Origin
Cuisine
Italian
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos