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Egg plant canelone

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Egg plant canelone


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Tempo de preparo

30 min(s)


4 servings

Fernanda Martini

  • Ingredients
  • Recipe
  • crumbled ricotta1/2 unit(s)
  • Grated Parmesan2 tablespoon
  • Tomato sauce1 unit(s)
  • Parsley to taste
  • Salt to taste
  • Black pepper to taste
  • Olive oil to taste
  • Lemon zest to taste
  1. Slice the eggplant very thin, season with salt and pepper and brown in olive oil in a frying pan. Reserve
  2. For the stuffing: In a bowl place the ricotta, parsley, parmesan. Season with salt, oil and pepper.
  3. Place the eggplant slices on a board, place the stuffing and roll the eggplant slices into a cannelloni.
  4. On the baking sheet, place a ladle of tomato sauce and distribute the cannelloni on top side by side.
  5. Put more sauce on top, finish with Parmesan on top and send it to the oven until the Parmesan melts.

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