Eggplant Cannelloni - Recipe | Bonapeti.com
Wonderful eggplant with an even more incredible filling and an irresistible Italian flavor. Enjoy the eggplant cannelloni from a master chef.
Ingredients
- eggplants - 2 large and longer
- ricotta - 1 box of 9 oz (250 g)
- parsley - handful
- spices - a few pinches of Italian spices
- mozzarella - 3.5 oz (100 g) grated
- parmesan - about 3.5 oz (100 g) grated
- eggs - 1
- lemon juice
- basil
- olive oil - for cooking
- tomato sauce Neapolitana
- tomato puree - 2 full tsp.
- tomatoes - 1 tin, diced
- onion - 1/2 onion chopped
- sugar - 1 tsp.
- garlic - 2 cloves pressed
- leeks - 4″ (10 cm) of the green part (chopped)
- italian spices - 2 large pinches
- salt
- black pepper
- water
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