Eggplant Cannelloni With Caramelized Onion Bechamel

• 2 eggplants
• 1 1/8 pounds minced veal and pork
• 14 1/4 cups squash
• 4 tablespoons ketchup
• sauce prepared white
• onion caramelized
• grated Parmesan cheese
• salt
• ground black pepper
• oil

1. Preheat oven to 170u0b0C (approximately 350u0b0F).
2. Cut each eggplant into about 8 thin slices.
3. Reserve two eggplant ends to make the meat sauce.
4. Place sliced eggplant on a rack set over a baking tray and sprinkle with salt.
5. Bake in preheated oven for about 30 minutes to release liquid.
6. For the cannelloni filling, heat oil in a skillet and saute finely chopped eggplant ends with squash over low heat.
7. Add meat to pan and fry. Season with salt and pepper and add tomato sauce.
8. Cook for 2 minutes.
9. Fill each slice of eggplant with meat stuffing and roll up in a cylinder, like cannelloni.
10. Add 2 tablespoons caramelized onions to white sauce and mix well.
11. Place cannelloni on a baking sheet, cover with white sauce and sprinkle with grated Parmesan cheese.
12. Bake in preheated oven at 220u0b0C (approximately 425u0b0F) for 15 minutes.

eggplants, veal, squash, ketchup, white, onion caramelized, parmesan cheese, salt, ground black pepper, oil

Taken from www.yummly.com/recipe/Eggplant-Cannelloni-with-Caramelized-Onion-Bechamel-2049557 (may not work)