Roasted Eggplant Cannelloni Recipe | Yummly
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Part of

Roasted Eggplant Cannelloni

THE PETITE COOK
10Ingredients
50Minutes
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Roasted Eggplant Cannelloni
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Ingredients

US|METRIC
2 SERVINGS
  • 6 pasta (Cannelloni, I use Garofalo)
  • 1/2 cup bechamel sauce (I use ricotta white sauce)
  • 2 cups tomato sauce (italian)
  • 2 Tbsp. grana padano cheese (grated, or parmigiano reggiano)
  • 1 bunch fresh basil leaves (to decorate)
  • 3 eggplants (medium-large long, / aubergines)
  • extra-virgin olive oil
  • sea salt
  • black pepper
  • 1 garlic clove (optional)
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