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Categories:Viewed: 76 - Published at: 4 years ago
Ingredients
- 2 eggplants
- 1 1/8 pounds minced veal and pork
- 14 1/4 cups squash
- 4 tablespoons ketchup
- sauce prepared white
- onion caramelized
- grated Parmesan cheese
- salt
- ground black pepper
- oil
Method
- Preheat oven to 170°C (approximately 350°F).
- Cut each eggplant into about 8 thin slices.
- Reserve two eggplant ends to make the meat sauce.
- Place sliced eggplant on a rack set over a baking tray and sprinkle with salt.
- Bake in preheated oven for about 30 minutes to release liquid.
- For the cannelloni filling, heat oil in a skillet and saute finely chopped eggplant ends with squash over low heat.
- Add meat to pan and fry. Season with salt and pepper and add tomato sauce.
- Cook for 2 minutes.
- Fill each slice of eggplant with meat stuffing and roll up in a cylinder, like cannelloni.
- Add 2 tablespoons caramelized onions to white sauce and mix well.
- Place cannelloni on a baking sheet, cover with white sauce and sprinkle with grated Parmesan cheese.
- Bake in preheated oven at 220°C (approximately 425°F) for 15 minutes.
