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