Cannelloni with eggplant and ricotta

Name: cannelloni with eggplant and ricotta
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Italian
Ingredients: 1 onion; 1 toe garlic; 2 eggplant; 5 el traditional olive oil; 400 g tomato cubes look; 250 g ricotta tray; 250 g chilled lasagne sheets; 70 g unsalted butter or margarine; 70 g wheat flour; 1 liter Full Milk; 1 mespoint dried nutmeg; 150 g grated mature cheese

Italian stuffed pasta rolls with eggplant, onion, garlic and tomato, ricotta and cheese.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)

Directions

Chop the onion, finely chop the garlic and the aubergine into cubes.
Heat the oil in a frying pan. Fry the onion for 3 minutes. Add the garlic and eggplant and cook for another 5 minutes.
Add the tomatoes and the ricotta. Spoon and season with salt and pepper.
Spread the mixture over the lasagne sheets and roll them up.
Grease the oven dish. Place the rolls with the seam down so that they remain rolled up. Repeat until all sheets are empty.
Do you have some stuff left, scoop this over the rolls.
Preheat the oven to 200 ° C.
Make a roux by melting the butter in a pan, add the flour at once and stir with a wooden spoon until it turns light brown.
Pour in the milk and bring to the boil while stirring. Let cook for 10 minutes on low heat. Stir frequently.
Season with nutmeg, pepper and salt. Pour the sauce over the cannelloni.
Sprinkle with the cheese and place the dish in the middle of the hot oven. Fry the cannelloni in 30 minutes until done and golden brown.