Eggplant Mozzarella Cannelloni with a Light Basil Béchamel

20' Medium 12345

For the cannelloni:
2 Eggplants
2 fresh Mozzarella balls

For the béchamel sauce:
40g Flour
40ml Bertolli EVOO
500ml Whole milk
10 Leaves of fresh basil


Step 1

For the cannelloni: Peel the eggplant and remove the sides, leaving each eggplant in the shape of a rectangular log

Step 2

Cut the eggplant into thin slices, sear on the grill and use them to wrap the pieces of mozzarella (cut each piece of mozzarella into 6 pieces).

Step 3

For the béchamel sauce: Pour the EVOO into a saucepan and add the flour.

Step 4

Stir the mixture with a whisk and cook for 7 minutes.

Step 5

Heat the milk and add it to the flour mixture, stirring at all times until the sauce thickens.

Step 6

Pour the sauce over the cannelloni and grill in the oven at 200º C.

Step 7

Finally, cut the basil leaves into strips and sprinkle them over the cannelloni.

Step 8


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