Eggplant & Zucchini Rollatini |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Someone at the table is bound to praise your rollatini dish, then ask what the heck it is. Your simple answer: thin slices of eggplant that are lightly breaded and fried, covered with cheeses, rolled up, topped with tangy tomato sauce and baked. Ingredients:
1 large eggplant |
1/2 teaspoon salt |
sauce: |
1/3 cup chopped onion |
3 garlic cloves, minced |
1 tablespoon olive oil |
2 cans (28 ounces each) crushed tomatoes |
1/4 cup dry red wine or vegetable broth |
1 tablespoon sugar |
2 teaspoons each dried oregano and dried basil |
1 teaspoon salt |
1/4 teaspoon pepper |
rollatini: |
4 cups (16 ounces) shredded part-skim mozzarella cheese |
1 package (8 ounces) cream cheese, softened and cubed |
1 large zucchini, thinly sliced |
2 tablespoons plus 1/2 cup olive oil, divided |
2 eggs, lightly beaten |
1 cup dry bread crumbs |
1/2 cup grated parmesan cheese |
Directions:
1. Peel and slice eggplant lengthwise into sixteen 1/8-in. thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain.
2. In a large saucepan, saute onion and garlic in oil until tender. Add the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes to allow flavors to blend, stirring occasionally.
3. Preheat oven to 350°. In a large bowl, combine mozzarella and cream cheese; mix well. In a large skillet, saute zucchini in 2 tablespoons oil until tender; remove and set aside.
4. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then bread crumbs. Fry eggplant in remaining oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
5. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Layer eggplant slices with zucchini; top each with 3 tablespoons cheese mixture. Roll up and place seam side down in baking dish. Top with remaining sauce. Cover and bake 30-35 minutes or until bubbly. Sprinkle with Parmesan cheese. Yield: 8 servings.
|
|