Delicious eggplant cannelloni recipe! It pleases everyone, and it’s a great vegan option (removing or replacing the cheese. It can be made with zucchini instead of eggplant and it’s also delicious!
Ingredients:
2 small eggplants, thinly sliced
Salt to taste
200g sliced mozzarella cheese
1 glass of whole palm hearts
Oil for greasing
Parmesan and basil for sprinkling
Sauce:
2 tablespoons of olive oil
1/2 chopped onion
1 clove of minced garlic
1 can of chopped peeled tomato
Salt to taste
For the sauce: heat a pan with the olive oil and fry the onion and garlic until they start to brown. Add the peeled tomato and a pinch of salt and cook for 5 minutes. Turn off and set aside.
Take a slice of eggplant and sprinkle it with salt. On top, place 1/2 slice of mozzarella and a piece of heart of palm and roll up like a roulade. Place in a greased dish and repeat the process with the rest of the ingredients.
Drizzle with the sauce and place in a high, preheated oven for 8 minutes. Remove, sprinkle with parmesan and basil and serve.
