Aubergine Cannelloni--Stuffed aubergine--

Published on April 4 2010 by couscousandpudding

Aubergine Cannelloni

Ingredients:

4 Aubergines

450g Ricotta cheese

120g Parmesan cheese

50g Cream cheese

2 tbsp Basil

Tomato sauce

Olive oil

Method:

Cut the aubergines lengthways into thin slices.

Fry in a frying pan until light golden.

Drain the slices on absorbent kitchen paper.

Mix the cheeses together add basil. Season.

Lay the aubergine. Spoon the cheese mixture along.

Roll up the slices to enclose the filling.

Place a single layer in an ovenproof dish.

Spoon over the tomato sauce.

Sprinkle lightly with parmesan..

Bake in a preheated oven 190C/GM5 for 10-15 min.

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