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Egg plant canelone
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
4 servings
Fernanda Martini
@cozinhecomigo- Ingredients
- Recipe
- crumbled ricotta1/2 unit(s)
- Grated Parmesan2 tablespoon
- Tomato sauce1 unit(s)
- Parsley to taste
- Salt to taste
- Black pepper to taste
- Olive oil to taste
- Lemon zest to taste
- Slice the eggplant very thin, season with salt and pepper and brown in olive oil in a frying pan. Reserve
- For the stuffing: In a bowl place the ricotta, parsley, parmesan. Season with salt, oil and pepper.
- Place the eggplant slices on a board, place the stuffing and roll the eggplant slices into a cannelloni.
- On the baking sheet, place a ladle of tomato sauce and distribute the cannelloni on top side by side.
- Put more sauce on top, finish with Parmesan on top and send it to the oven until the Parmesan melts.
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