🍆 Eggplant Polenta Cannelloni

Name: Eggplant Polenta Cannelloni
Total time: 60 min
Yield: 4 servings
Ingredients: 2 Stück Eggplant; 200 g Polenta (cornmeal); 1 Liter Chicken broth; 250 g Mozzarella (balls); 2 EL Tomato paste; 1 Bund Basil; 2 Stück Garlic cloves; 30 ml Olive oil; 10 g Salt; 1 TL Sugar

550 kcal · 60 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

2 Stück Eggplant
200 g Polenta (cornmeal)
1 Liter Chicken broth
250 g Mozzarella (balls)
2 EL Tomato paste
1 Bund Basil
2 Stück Garlic cloves
30 ml Olive oil
10 g Salt
1 TL Sugar

Instructions

1. Cook the polenta in the chicken broth according to package directions until al dente. Stir constantly.
2. Slice the eggplant into 1 cm thick rounds and fry them in a pan until golden brown.
3. Puree the tomato base (tomato paste, minced garlic, salt, sugar, some broth) into a smooth sauce.
4. Mix half of the polenta with half of the grated mozzarella.
5. Spread the sauce on the bottom of a baking dish. Place eggplant slices on top.
6. Add the polenta mixture over the eggplant and cover with the remaining sauce and cheese.
7. Bake in the oven at 200 degrees for 20 minutes until the cheese is bubbling.
8. Chop the fresh basil and sprinkle it over the finished dish.

Nutrition per serving

kcal: 550
Protein: 22 g · Fett/Fat: 28 g · Carbs: 52 g