Heat the olive oil in a small saucepan and brown the mince, aubergine and onion. Add the chopped
tomatoes and seasoning and simmer for 1 hour.
Preheat the oven to 170˚C.
Remove the meat sauce from the heat and add half the béchamel and half the MEVGAL Makedoniko
Semi-Hard Cheese, stirring gently to make a light, fluffy mixture. Fill the cannelloni with the mixture and
place in a buttered baking dish. Pour over the remaining béchamel and sprinkle with the rest of the
cheese. Bake for 40 minutes, until the top is golden brown.