• Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

A delicate appetizer to start a fish-based dinner properly … I happened to taste it in a restaurant in Senigallia, it was part of the hot entrances and it surprised me positively so I propose it again with my changes.


  • eggplant
  • pangasius fillet
  • to taste tomato pulp
  • to taste garlic
  • to taste salt
  • to taste spicy paprika
  • to taste grated parmesan
  • to taste bread crumbs
  • to taste Flour
  • to taste butter


  1. Cut the aubergines into half cm thick slices, arrange them in the colander and sprinkle them with coarse salt; make them sweat for 30 minutes then rinse and pat them dry.
  2. Grill the aubergines then season with a pinch of salt, chopped parsley and a drizzle of oil.
  3. In a pan, melt the butter with a crushed garlic then cook the shredded and floured pangasius.
  4. Add a pinch of salt and sprinkle with paprika which will create an amber crust.
  5. When cooked, place the piece of pangasius on the aubergine previously soiled with the tomato pulp, roll up and place in a greased pan; proceed like this with the others.
  6. Sprinkle the aubergine cannelloni with the breadcrumbs and Parmesan cheese and bake for 5 minutes at 180 degrees.

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