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Difficulty: Easy
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Serves 4
12 slices of grilled eggplants(3 per person)
300 g ricotta cheese (10 oz)
150 g good mozzarella cheese(5 oz)
50 g parmigiano reggiano(4 tbs)
10 g fresh basil (1 tbs)
salt and pepper
200g vine tomatoes (8 oz)
ž dl extra virgin olive oil (2 tbs)
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Preparation
Slice the eggplants and grill them on both sides. Sprinkle with salt and pepper and set aside on a plate.
In a bowl mix the ricotta, half the Parmigiano Reggiano and the mozzarella diced in very small cubes.
Stir well and add the finely minced basil.
Equally distribute the mix, spreading it on each slice of eggplant. Roll up as a cannellone and place on a greased pan. Dredge with Parmigiano
Bake at 375°F for 10 minutes.
In the meanwhile peel the tomatoes after putting them in boiling water for two minutes. Cut them in pieces and then make a sauce using a hand blender, combining the rest of the basil and the olive oil. Adjust with salt and pepper.
Once the cannelloni are nice and golden take them out and arrange on the serving plate, over a layer of raw tomato sauce
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Photo
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