2 baby eggplants
1 medium onion
2 cloves garlic
2 1/4 cups asiago cheese, grated
salt & pepper
Drizzle olive oil over 2 baby eggplants (sliced 1/4" rounds) and roast until both sides are golden brown. Chop finely.
Saute 1 medium onion and 2 cloves of garlic in olive oil until soft
Combine the minced eggplant, onion, garlic with 2&1/4 cups of grated asiago cheese
Add a few leaves of fresh basil, salt & pepper to the mixture.
Stuff mixture into cannelloni tubes (filling is enough for 12 - 14 tubes), cover with your favourite tomato sauce and bake at 350 degrees.
Note: It should take approximately 20 minutes if you use fresh or cooked pasta, about 45 minutes if you use the oven-ready noodles (make sure you cover the pan with foil if you use this type).