EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
The aubergine cannelloni are a tasty Mediterranean recipe, which can be prepared in many different ways; those of today are aubergine rolls cooked in the oven wrapped in tomato sauce scented with some basil leaves. The filling is of ham (or sliced turkey), and spun scamorza and goes perfectly with the slightly bitter flavor of eggplant, creating a combination of flavors on the palate really delicious.
Ingredients for 4 people: 800 grams long eggplant – flour – 1 onion – grain – 4 eggs – 6 deciliters tomato sauce – 150 grams cooked ham (or sliced turkey) – 1 bunch basil – 150 grams scamorza – q.b. extra virgin olive oil – q.b. Salt – pepper
To make eggplant cannelloni recipe, first fry the chopped onion and basil in a saucepan with 3 tablespoons of oil, add the tomato sauce, salt and pepper and cook the tomato sauce over moderate heat for 15 minutes.
Meanwhile, put 2 eggs in a large saucepan (make sure the eggs are intact) then pour cold water to cover them. Then put the saucepan on the fire and bring to a boil. Cook the eggs 9 minutes from the beginning of the boil, turn off and let the boiled eggs cool.
Clean the eggplant and cut into thin slices (on the long side). Beat 2 eggs with a pinch of salt in a dish. Flour the eggplant slices, pass them in the eggs and fry in plenty of hot oil. As they are golden, drain and dry them on paper towels.
Heat the oven to 180 º. Spread on the eggplant slices, the ham (or turkey), the sliced scamorza cheese, the boiled eggs in small pieces, a tablespoon of tomato sauce and one with grated parmesan cheese.
Roll them and arrange them in a rectangular pan on which you will have poured a veil of tomato sauce on the bottom. Spread the remaining sauce on the cannelloni, sprinkle with plenty of grated parmesan cheese, bake and cook for about 30 minutes.
Bake the eggplant cannelloni and let settle the flavors a few minutes before serving.
Enjoy your meal!