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Eggplant canneloni. Peeled and sliced eggplant, roasted, wrapped around a mixture of ricotta, parmigiano and an egg. Topped with a combo of leftover Bolognese sauce from the freezer and canned roasted tomato-garlic sauce, grated mozzarella, more parm. Baked 25 minutes at 350 in the CSO. Quite good.
Served with marinated veggie sala
Eggplant canneloni. Peeled and sliced eggplant, roasted, wrapped around a mixture of ricotta, parmigiano and an egg. Topped with a combo of leftover Bolognese sauce from the freezer and canned roasted tomato-garlic sauce, grated mozzarella, more parm. Baked 25 minutes at 350 in the CSO. Quite good.
By Smokeydoke,
