Eggplant Cannelloni With Caramelized Onion Bechamel – a delicious recipe with eggplants, veal, squash, ketchup, white, onion caramelized. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 170u00b0C (approximately 350u00b0F).
2
Cut each eggplant into about 8 thin slices.
3
Reserve two eggplant ends to make the meat sauce.
4
Place sliced eggplant on a rack set over a baking tray and sprinkle with salt.
5
Bake in preheated oven for about 30 minutes to release liquid.
6
For the cannelloni filling, heat oil in a skillet and saute finely chopped eggplant ends with squash over low heat.
7
Add meat to pan and fry. Season with salt and pepper and add tomato sauce.
8
Cook for 2 minutes.
9
Fill each slice of eggplant with meat stuffing and roll up in a cylinder, like cannelloni.
10
Add 2 tablespoons caramelized onions to white sauce and mix well.
11
Place cannelloni on a baking sheet, cover with white sauce and sprinkle with grated Parmesan cheese.
12
Bake in preheated oven at 220u00b0C (approximately 425u00b0F) for 15 minutes.
336
kcal
Calories
18
g
Fat
7
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 eggplants, 1 1/8 pounds minced veal and pork, 14 1/4 cups squash, 4 tablespoons ketchup, and more.
Yes, Eggplant Cannelloni With Caramelized Onion Bechamel falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
