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🍝 Baked Cannelloni with Eggplant Filling

275 kcal · 60 min · 4 servings

Ingredients

• 200 g Cannelloni
• 300 g Eggplant
• 150 g Ricotta
• 400 g Tomato Sauce
• 50 g Parmesan
• 1 TL Oregano
• 1 TL Salt
• 0.5 TL Pepper

Instructions

1. 1. Dice the eggplant, salt, and let it sit for 30 minutes.
2. 2. Rinse the eggplant and sauté in a pan.
3. 3. Add ricotta, oregano, salt, and pepper to the eggplant.
4. 4. Fill the cannelloni with the filling and place in a baking dish.
5. 5. Pour tomato sauce over the cannelloni and sprinkle with parmesan.
6. 6. Bake in the oven at 180°C for 30 minutes.

Nutrition per serving

• kcal: 275
• Protein: 10 g · Fett/Fat: 12 g · Carbs: 40 g