Eggplant Cannelloni with Mozzarella Cheese

For this recipe you need to dip the eggplant, previously cut in slices, in salt and let it stand for 10 to 20 minutes. Next, drain.

Microwave the eggplants for 3 minutes or cook for 4 minutes per side in a pan with a little water, covered and over medium heat.

Mix the ricotta cheese with the nutmeg and diced mozzarella cheese.

Meanwhile, melt the butter over low heat, add the milk, a little more nutmeg (to taste) and salt and pepper. Bring to a boil and turn off.

Place the cheese mixture at the end of one of the eggplant slices and roll up to form the cannelloni.

Repeat until all the ingredients are used and place in a baking pan with half of the sauce.

Cover the cannelloni with the remaining sauce and sprinkle the grated Parmesan cheese with the remaining mozzarella cheese.

Bake in the oven at 392 °F (200 °C) for about 10 minutes until the cheese is melted.

Remove and serve hot.