Tag: eggplant

Eggplant Cannelloni | Salt and pepper – Italian Cuisine

Bio
Whole wheat
Light
Gluten free
Lactose-free
Without Eggs
Vegan
Vegetarian

Other recipes with eggplant

Eggplants replace puff pastry and become chunks of a tasty ham, scamorza, egg and tomato filling

Ingredients for 6 people

Preparation of eggplant cannelloni

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.

To reduce calories

Cannelloni Eggplant

If you want to reduce the calorie intake of this dish, cook the aubergine slices on the grill, one minute on each side. Without the breading and frying, you will be able to save up to 125 calories per serving and even twenty minutes of preparation.

Aubergine roll – Recipe eggplant roll – Italian Cuisine

Cut the aubergines into thin slices, place them on the baking tray covered with parchment paper, season with a little oil and salt and roast them in a convection oven preheated to 200 ° C for about 30 minutes.

Once cooked, allow the aubergines to cool, then place them on a sheet of transparent film, crossing the slices slightly together to create a single layer.
Chop the mozzarella, squeeze it to lose the whey, then create a layer of ham and then cheese on the aubergines first.
With the help of the film, gently roll the aubergines on the filling, then wrap everything with the film, sealing the edges well, and let it rest in the fridge for at least 30 minutes.

Meanwhile, prepare the accompanying sauce: brown the garlic with a little oil, then remove the garlic and add tomato puree, basil and salt and cook over low heat for about 15 minutes.

Take back the roll and remove the film.
Beat the egg with a pinch of salt, then pass the roll in it, sprinkling it evenly, being especially careful at the edges.
Then pass it in the breadcrumbs flavored with Parmesan. If the egg and parmesan are left over, repeat the process so as to obtain a double breading.

Then cook the roll in already warmed seed oil, making it brown evenly on all sides.

Serve the eggplant roll with the prepared tomato sauce and decorate with fresh basil.

Incoming search terms:

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Baked pasta with eggplant – Italian Cuisine

Preparation of baked pasta with eggplant

1) Lava and size 3 eggplant small slices of 1/2 cm thick, sprinkle with coarse salt and put them to drain in a scola pasta with a weight over for 30 minutes, to eliminate the water of vegetation and a little bitter taste of this vegetable. Then wash the slices under running water and dry tamponanadole.

2) Heat one no stick pan with 3 tablespoons of extra virgin olive oil and 1 pinch of salt and make the aubergines brown. Peel and slice thinly 1 onion, brown it in the pan, add the tomato puree, 1 tuft of basil and 1 pinch of salt. Leave cook 5 minutes.

3) Cook the zite, or the short pasta shape of your choice, in a pot with plenty of salted water for the time indicated on the package, leaving it a little al dente. Drain the pasta and season with half of the sauce.

4) Cut the smoked scamorza into thin slices. Pour 2-3 tablespoons of sauce in one baking dish, then arrange a layer of pasta, a few tablespoons of sauce, a few slices of scamorza and sprinkle with a pinch of grated Parmesan cheese. Complete the layers until all the ingredients are used up. do cook in oven preheated to 200 ° C for 30 minutes. Wait for 1-2 minutes for the flavors to settle and serve yours Baked pasta with eggplant warm and stringy.