Eggplant Cannelloni with Beer

Name: Eggplant Cannelloni with Beer
Prep time: 60 min
Cook time: 80 min
Total time: 140 min
Yield: 4
Ingredients: Egg cannelloni pasta 24; Garlic 1 clove; Basil 10 tsp; Eggplant 1.3 lbs; Cow's milk ricotta cheese 2 cups; Sausage 7 oz; Salted ricotta cheese 1.1 oz; Fresh scallion 3 oz; Tomato purée 2.1 cups; Extra virgin olive oil 3 ½ tbsp; Black pepper to taste; Fine salt to taste; Blond beer 3.5 oz; Fine salt to taste; Nutmeg to taste; Whole milk 2 cups; Type 00 flour 1.4 oz; Butter 3 tbsp; Vegetable oil 2 cups

it es de br fr

1331

Calories per serving

Energy Kcal 1331
Carbohydrates g 74.6
of which sugars g 21.1
Protein g 35.5
Fats g 98.1
of which saturated fat g 31.74
Fiber g 7.7
Cholesterol mg 186
Sodium mg 1167

Difficulty: Easy
Prep time: 60 min
Cook time: 1 h 20 min
Serving: 4
Cost: Low

PRESENTATION

So... You are looking to spice up your dinner with something a bit different? Well, you gotta try cannelloni with beer-infused eggplant. This dish? Really, it's a Southern Italian twist you didn't know you needed. Seriously good. Imagine the traditional flavors of parmigiana, but wrapped in these soft egg pasta tubes. And here's the thing: deglazing the sausage with beer adds this mellow, kinda tangy kick you don’t usually find in Italian recipes. Pretty awesome, right?

Now, let's talk about the filling. The creamy ricotta just binds everything—making each bite taste moist and utterly satisfying. Plus, when you top it all off with béchamel and tomato sauce—sprinkled with salted ricotta—you're left with this bubbling, slightly golden masterpiece. It's comfort food, but with a twist. And look, in Southern Italy, they know how to take simple stuff like eggplant and sausage and turn it into something that feels both hearty and, you know, a bit fancy—even when it's baked in just one pan.

The thing is, these stuffed pasta dishes are classic. But with beer? You're really, really giving it a new life. Keeps everyone guessing, I swear. The filling? It's creamy and matches perfectly with that chewy pasta and layered sauces. Perfect for family meals or when you're trying to impress a crowd. No question.

Compared to your usual parmigiana, this homemade cannelloni has this extra depth from the savory sausage and crispy eggplant bits. The beer ties it all together in a way that's pretty rare for standard Italian pasta. So, whether you're into eggplant or just wanna try something new, this beer-infused eggplant cannelloni is a real crowd-pleaser—bursting with golden color and rich flavors. For real. Can't go wrong.

INGREDIENTS

1331

Calories per serving

Egg cannelloni pasta 34

Garlic 1 clove

Basil 10 tsp (10 g)

Eggplant 1.3 lbs (600 g)

Cow's milk ricotta cheese 2 cups (500 g)

Sausage 7 oz (200 g)

Salted ricotta cheese 1.1 oz (30 g)

Fresh scallion 3 oz (80 g)

Tomato purée 2.1 cups (500 g)

Extra virgin olive oil 3 ½ tbsp (50 g)

Black pepper to taste

Fine salt to taste

Blond beer 3.5 oz (100 g)

for the béchamel: Fine salt to taste; Nutmeg to taste; Whole milk 2 cups (500 g); Type 00 flour 1.4 oz (40 g); Butter 3 tbsp (40 g)

for frying: Vegetable oil 2 cups (500 g)

Preparation

How to prepare Eggplant Cannelloni with Beer

To prepare the eggplant cannelloni with beer, start preparing the filling. Cut the eggplant into slices and then into small cubes 1. Place the diced eggplant in a colander set over a bowl and sprinkle with salt 2. Cover with a plate or a weight placed on top to remove excess water and eliminate the bitter aftertaste 3: set them aside for at least 1-2 hours.

Clean and chop the scallion 4, score the sausage, gently remove the casing with your hands 5, and crumble it with a knife 6.

In a non-stick pan, heat 1 1/2 tablespoons of oil, soften the scallion for about 10 minutes over very low heat 7, then add the sausage 8, browning it for another 10 minutes over medium heat; deglaze with the beer 9, letting it evaporate, salt, and pepper. Once ready, turn off the heat and let it cool.

Now prepare the tomato sauce: put 1 1/2 tablespoons of oil and the garlic in a saucepan, letting it brown; add the tomato purée 10, salt 11, pepper, and let it season for 10-15 minutes over medium heat. After the necessary time, add some basil leaves 12 and

remove the garlic 13. After about 2 hours, the eggplants will have released their liquid 14. Rinse them under plenty of fresh running water to remove the salt 15,

then dry them with a towel 16. Pass the eggplants in flour 17 and fry them a little at a time for 3-4 minutes 18: check that the temperature reaches 340°F (you can use a kitchen thermometer).

When ready 19, drain the eggplant cubes on kitchen paper 20 and salt them. In the meantime, prepare the Béchamel sauce: heat the milk in a small pot; separately, melt the butter over low heat 21.

then turn off the heat and add the sifted flour in a stream 22, stirring with a whisk to avoid lumps. Then put it back over low heat and stir until it becomes golden 23; gradually add the hot milk to the roux 34, stirring everything vigorously with the whisk.

Flavor the milk with nutmeg 25 and a pinch of salt. Cook for 5-6 minutes over low heat until the sauce thickens 26 and begins to boil. Now put the ricotta, pepper, and salt, the torn basil leaves 27,

the sausage 28, and 4 tablespoons of tomato sauce 29 in a bowl. Stir with a spatula and also add the eggplant cubes (except for 2 tablespoons that you will set aside) 30; mix the ingredients well until you get a thick cream that you will transfer to a piping bag without a nozzle to which you can make a hole.

Place 2 teaspoons of oil and some béchamel on the bottom of a 14x9-inch baking dish. Take the cannelloni 31 and blanch them in salted boiling water 32, then fill them with the filling, closing with one hand at the bottom and with the other the filling with the piping bag 33 and place them in the baking dish.

Place the cannelloni in the dish close to each other and cover them with a layer of the remaining béchamel 34 and another of the remaining tomato sauce 35. Sprinkle the surface with the eggplant cubes 36

and sprinkle with cheese 37. Bake the cannelloni in a preheated static oven at 355°F for about 45-50 minutes (or at 320°F for 35-40 minutes if in a fan oven) 38. Once cooked 39, take them out and let them rest for 15 minutes before serving: your eggplant cannelloni with beer are ready!

Storage

You can keep the cannelloni for 1-2 days at most in the fridge covered with cling film or in an airtight container. If you have leftovers, you can freeze them both cooked and raw.