First of all, if you don't have it ready, prepare the béchamel and let it cool.
In the meantime, cut the mozzarella into cubes and let it drain, then prepare the sauce: fry the chopped onion with the oil, then add the tomato sauce and basil, add salt and cook for 20-30 minutes with the lid on, over low heat. .
At this point, take care of the aubergines: wash them, tick them, cut them into cubes, then sauté them for about ten minutes (depending on the size of the cubes: at the end they must be well cooked, soft and golden) over medium heat in a non-stick pan with salt. and oil.
Once the aubergines are cooked, let them cool, then add them to the mozzarella and a couple of ladles of sauce.
At this point, start assembling the cannelloni: blanch the pasta, drain it, then stuff each sheet with a little stuffing and roll the sheet over the filling to create the cannelloni.
Once all the cannelloni have been prepared, assemble the pan: put a little sauce and a little béchamel on the bottom, lay the cannelloni on top, then cover with the remaining sauce and béchamel, sprinkle with parmesan and cook in a preheated static oven. at 175 ° for about 30 minutes.
The eggplant cannelloni are ready, let them rest for at least 5-10 minutes before serving.
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