Salmon Cannelloni

Directions

1. Preheat oven to 350°F.
2. Cut the stem off the eggplant and cut slices lengthwise, about ½ inch thick.
3. Lay the eggplant on a baking sheet and season with salt. Let rest for 20-30 minutes to draw out any excess moisture. Pat dry with a paper towel.
4. Heat 1 tbsp olive oil in a frying pan over med-high heat and fry the eggplant slices until golden brown on each side.
5. Remove from pan and season with salt and pepper.
6. In a large mixing bowl combine salmon, ricotta, spinach, basil, and lemon juice, mix well.
7. Place 2-3 Tbsp of cheese filling on eggplant slice and roll over the cheese filling.
8. Place in a greased baking pan with the seam side down.
9. Once all the eggplant is filled and rolled, cover with Authentica Siciliana Tomato Sauce.
10. Bake in 350 F oven covered for 40 minutes.
11. Garnish with grated Parmesan cheese.