Vegetarian eggplant cannelloni
Time
Preparation time: 35 min.
Cooking or baking time: 20 min.
Total preparation time: 55 min.
Today we had aubergine cannelloni: vegetarian and delicious! This vegetarian casserole not only looks good, it also tastes bombastic! For four persons.
ingredients
- 3 eggplants
- A little olive oil
- 1 onion
- 2 cloves of garlic
- Approximately 500 ml of passed tomatoes
- 2 mozzarella balls (each approx. 125 g)
- 60 g of grated Parmesan
- Salt pepper
preparation
- First cut the cleaned and washed aubergines lengthwise into 12 equal thin slices. Brush with olive oil. Salt and pepper on it. Halve the mozzarella and cut into slices.
- Dice the rest of the aubergine, finely chop the onions and garlic. Now lightly brown the eggplant slices in a coated pan from both sides. Now roast the eggplant cubes with olive oil, garlic and onions for about five minutes. Do not forget to stir :) Salt and pepper at the end.
- Now let everything cool, spread the aubergine slices on the worktop and cover with mozzarella and eggplant cubes. Roll it up and layer it in a baking dish.
- Preheat the oven to about 210 degrees, spread the passed tomatoes around the rolls and sprinkle the Parmesan over it. For 15 to 20 minutes in the preheated oven!
annotation: I can well imagine that a few stewed mushrooms taste very good!
