Method

• 1.
  For the cannelloni, lay out pasta sheets on a lightly floured workbench and cut a 9cm square, then check that when you roll it around your rolling pin the pasta just overlaps by 3-4mm – you may need to adjust the size, based on the thickness of your rolling pin. Once you get the size right, cut remaining pasta sheets into squares. Lightly brush the front edge of a pasta square with water and wrap it around the rolling pin, pressing down firmly where the two edges meet. Gently pull cannelloni off rolling pin and place it upright on the work surface so it holds its shape. Repeat until all cannelloni are made, then leave to dry for several hours, preferably overnight.
• 2.
  For the filling, preheat a barbecue or grill to medium-high. Cook eggplants whole, turning every 5 minutes, until skin is burned and flesh is cooked all the way through – this should take around 30 minutes, depending on their size. When eggplants are cool enough to handle, scoop out the flesh, discarding burned skins and stems. Strain off any excess liquid, then transfer 275g eggplant flesh to a mixing bowl and mix well with remaining filling ingredients. (Any remaining eggplant flesh can be seasoned and mixed with a little grated garlic, oil and parsley for delicious crostini.)
• 3.
  Preheat oven to 210°C/190°C fan-forced. Next, fill the cannelloni. The easiest way is with a piping bag, but you can use a teaspoon. Only fill them about 90 percent full, or the filling will come out in the oven.
• 4.
  Pour two-thirds of the tomato sauce into a baking dish that will snugly fit your cannelloni, spreading it out evenly. Place filled cannelloni on top, arranging them side by side, then pour remaining sauce over. Sprinkle with parmesan, cover with foil and cook in the oven for 15 minutes.
• 5.
  Uncover and continue cooking for another 10-15 minutes until golden brown. Finish with ricotta salata and a drizzle of basil oil.