Eggplant Mozzarella Cannelloni with a Light Basil Béchamel
20'
Medium
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For the cannelloni:
2 Eggplants
2 Mozzarella rounds
For the béchamel sauce:
40g Flour
40ml Bertolli EVOO
500ml Whole milk
Salt to taste
10 Fresh basil leaves
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 slivers, sear on the grill. Wrap the cooked eggplant around the pieces of mozzarella (cut each round 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.
