Cannelloni Eggplant

Preparation:

Preparation: Prepare a fresh (boiled) sauce with the tomatoes, garlic, basil and salt, without using oil. Cook for 20 minutes and puree the sauce. Remove about 200 g and also remove about 70 g of grated Parmesan to use for the cannelloni. Prepare an aubergine parmigiana: slice the aubergines lengthwise into 4 mm thick slices, without removing the skin. Fry the aubergines in hot olive oil and dry them on paper. Cut the provolone into cubes. In a saucepan put a layer of sauce, one of aubergines, one of provola, one of parmesan and a few basil leaves. Start again with the sauce until the ingredients are finished. Bake at 180 degrees for 35-40 minutes. Prepare 1 or more pans, sufficient to contain the cannelloni. Spread a layer of sauce mixed with béchamel and parmesan on the bottom. Stuff the sheets of fresh pasta (raw) with small portions of aubergine parmigiana, roll up and arrange on the bottom of the pan. Make just one layer and cover it all with the rest of the sauce mixed with béchamel and parmesan. Bake at 180 degrees for 30 minutes. Serve hot