1)To achieve the recipe for eggplant cannelloni first, fry it onion chopped and the basil in a saucepan with 3 tablespoons of oil; join the tomato puree, salt and pepper and cook the tomato sauce over moderate heat for 15 minutes. meanwhile put 2 eggs in a large saucepan (make sure the eggs are intact) then pour the cold water up to cover them. Then place the saucepan on the stove and bring it to a boil. Cook the eggs 9 minutes from the beginning of the boil, turn off and leave to cool hard-boiled eggs.

2) Clean the eggplant and cut them into thin slices lengthwise. Beat 2 eggs with a pinch of salt in a deep dish. Flour eggplant slices, pass them in the eggs and fry in abundance hot oil. As they are golden, drain and dry on absorbent paper.

3) Heat the oven to 180 °. Distribute over the aubergine slices on Ham and the scamorza in strips, hard-boiled eggs in wedges, a tablespoon of tomato sauce and a grana. Roll them into rolls and place them in one rectangular baking tray on the bottom of which you will have poured a veil of tomato sauce. Spread the remaining sauce over the cannelloni, sprinkle with plenty grain and bake e cook for 30 minutes about. Outlines i Cannelloni Eggplantand let the flavors settle for a few minutes before serving.