Eggplant Cannelloni with Caramelized Onion Bechamel

Kooking
Eggplant Cannelloni with Caramelized Onion Bechamel
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Description

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.

Ingredients

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

Directions

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.
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