Eggplant Cannelloni with Caramelized Onion Bechamel

Eggplant Cannelloni with Caramelized Onion Bechamel


The wonderful part about Eggplant Cannelloni with Caramelized Onion Bechamel is that it is versatile and hearty. It is a wonderful base for any dish and the texture adds so much to a meal. This recipe for Eggplant Cannelloni with Caramelized Onion Bechamely flavor, then try this meal. We hope you and your loved ones enjoy it as much as we do.


  • 2 eggplant
  • 1/2 kilogram veal mince (and pork)
  • 200 grams squash
  • 4 tablespoons ketchup
  • sauce (prepared white)
  • onions (caramelized)
  • grated parmesan cheese
  • salt
  • ground black pepper
  • oil


  1. 1Preheat oven to 170°C (approximately 350°F).
  2. 2Cut each eggplant into about 8 thin slices.
  3. 3Reserve two eggplant ends to make the meat sauce.
  4. 4Place sliced eggplant on a rack set over a baking tray and sprinkle with salt.
  5. 5Bake in preheated oven for about 30 minutes to release liquid.
  6. 6For the cannelloni filling, heat oil in a skillet and sauté finely chopped eggplant ends with squash over low heat.
  7. 7Add meat to pan and fry. Season with salt and pepper and add tomato sauce.
  8. 8Cook for 2 minutes.
  9. 9Fill each slice of eggplant with meat stuffing and roll up in a cylinder, like cannelloni.
  10. 10Add 2 tablespoons caramelized onions to white sauce and mix well.
  11. 11Place cannelloni on a baking sheet, cover with white sauce and sprinkle with grated Parmesan cheese.
  12. 12Bake in preheated oven at 220°C (approximately 425°F) for 15 minutes.
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