Cannelloni with Eggplant: A Flavorful Italian Classic
Cannelloni with eggplant, also known as “Cannelloni alle Melanzane,” is a delightful and comforting Italian dish that’s perfect for any occasion. This recipe combines fresh pasta, a rich tomato sauce, creamy béchamel, and the goodness of tender sautéed eggplant and melted mozzarella, creating a dish that is both flavorful and satisfying. It’s a wonderful way to enjoy vegetables and a great alternative to traditional meat-based cannelloni.
Category: First Course
Serves: 4 people
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 200g |
| Eggs | 110g |
| Eggplants (melanzane) | 400g |
| Mozzarella | 150g |
| Extra virgin olive oil | to taste |
| Salt | to taste |
| Tomato passata | 400g |
| Red onions (cipolle ramate) | 1 |
| Fresh basil leaves | 2 |
| Whole milk | 300g |
| All-purpose flour (00) for béchamel | 30g |
| Butter | 30g |
| Black pepper | to taste |
| Grana Padano DOP (grated) | 30g |
Instructions:
Step 1: Prepare the Fresh Pasta
To start, prepare the fresh pasta dough. In a large mixing bowl, combine the 200g of all-purpose flour with 110g of eggs. Mix well until the dough starts to come together. Knead the dough on a clean surface for about 10 minutes, ensuring it is smooth and elastic. Once kneaded, wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
Step 2: Prepare the Tomato Sauce
While the dough is resting, it’s time to prepare the sauce. Begin by thinly slicing the red onion. Heat a drizzle of extra virgin olive oil in a pan and sauté the onion over medium heat until it softens and turns golden brown. Add the 400g of tomato passata to the pan, season with salt and black pepper to taste, and simmer the sauce for 15-20 minutes. When the sauce is done, stir in the fresh basil leaves and let the sauce infuse with their aromatic flavor. Set the sauce aside.
Step 3: Cook the Eggplant
Next, prepare the eggplant. Slice the eggplants into rounds and then dice them into 1 cm cubes. Heat a bit of extra virgin olive oil in a separate pan and sauté the eggplant pieces over medium heat for 5-7 minutes, until they become soft and slightly golden. Once cooked, remove the eggplants from the heat and allow them to cool.
Step 4: Make the Béchamel Sauce
For the creamy béchamel, melt 30g of butter in a saucepan over medium heat. In a separate pot, heat the 300g of whole milk until it is warm. Once the butter has melted, add 30g of all-purpose flour to the pan and stir constantly for about 1-2 minutes to form a roux. Gradually pour in the warm milk, whisking continuously to avoid lumps. Continue to cook and stir the sauce until it thickens and becomes smooth. Season with salt and black pepper to taste. Set the béchamel sauce aside.
Step 5: Prepare the Mozzarella
While the sauces are simmering and cooling, cut the mozzarella into small 1 cm cubes. This will allow the cheese to melt evenly when baking the cannelloni.
Step 6: Roll the Fresh Pasta
Once the dough has rested, divide it into two portions for easier handling. Roll out the dough into thin sheets using a rolling pin or pasta machine. It’s essential to make the dough as thin as possible so that the cannelloni will cook properly. If you prefer a slightly thicker dough, you may need to blanch the pasta sheets in boiling water, then place them in ice water to stop the cooking process. Lay the blanched pasta sheets on a clean kitchen towel to dry before proceeding.
Step 7: Assemble the Cannelloni
Now comes the fun part – assembling the cannelloni. Cut the rolled pasta dough into squares, and spoon a little bit of the sautéed eggplant into the center of each square. Top the eggplant with some cubed mozzarella. Carefully roll up the pasta to form cylindrical shapes, ensuring the filling stays inside.
Step 8: Arrange the Cannelloni in a Baking Dish
Preheat the oven to 175°C (350°F). Take a 24×24 cm baking dish and spread a spoonful of the tomato sauce on the bottom. Arrange the prepared cannelloni in the dish, making sure they don’t overlap. Pour the remaining tomato sauce over the cannelloni, followed by the béchamel sauce. Gently mix the sauces with the back of a spoon, ensuring they are evenly distributed.
Step 9: Add the Grated Cheese and Bake
Sprinkle the top of the cannelloni with the 30g of grated Grana Padano DOP cheese for a rich, savory finish. Place the dish in the oven and bake for about 30 minutes, or until the top is golden and bubbly.
Step 10: Serve and Enjoy
Once the cannelloni are cooked, remove them from the oven and allow them to rest for a few minutes before serving. This will help the flavors to meld together and make it easier to slice and serve. Serve the cannelloni hot, garnished with fresh basil if desired, and enjoy this delicious Italian classic with your loved ones.
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 kcal |
| Protein | 18g |
| Carbohydrates | 56g |
| Fiber | 4g |
| Fat | 24g |
| Saturated Fat | 9g |
| Cholesterol | 55mg |
| Sodium | 820mg |
| Calcium | 200mg |
| Iron | 3mg |
This Cannelloni with Eggplant recipe is the perfect combination of hearty flavors and textures, from the soft pasta to the creamy béchamel and rich tomato sauce. It’s an excellent dish for a cozy family dinner or even a special gathering. Whether you’re looking to impress your guests or simply enjoy a comforting homemade meal, this recipe will surely satisfy every palate. Enjoy!
