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Eggplant & Zucchini Rollatini Recipe

Eggplant & Zucchini Rollatini Recipe photo by Taste of Home

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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. —Andrea Rivera, Westbury, New York

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Eggplant & Zucchini Rollatini Recipe

Prep: 1 hour + standing Bake: 30 min.

Yield: 8 Servings

60 30 90

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

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.
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.
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.
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.
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.

Nutritional Facts 2 rollatini equals 601 calories, 41 g fat (16 g saturated fat), 116 mg cholesterol, 1,244 mg sodium, 36 g carbohydrate, 7 g fiber, 26 g protein.

Originally published as Eggplant & Zucchini Rollatini in Taste of Home February/March 2012, p59

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Eggplant & Zucchini Rollatini

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Reviewed on Feb. 28, 2013 by loleyour

My family all enjoyed this recipe. I added chicken sausage to the cheese mixture because my husband prefers meat with his meals. I would definately make again

Reviewed on Aug. 19, 2012 by daisey5

Very Good. Takes time to prepare but worth it. I would cut back a little on the sauce.

Reviewed on Apr. 22, 2012 by lesleigh5

Holy, WOW- this is incredible! Definitely a labor-intensive recipe and a calorie-splurge, but it's worth it!

Reviewed on Feb. 29, 2012 by hejt3

first time i ever made eggplant rollatini...family loved it! definitely will make again.

Reviewed on Feb. 02, 2012 by lousue

Very good. Takes time to prepare, but worth it. I was making it for only two people so had to cut down amounts, but still turned out excellent. Would make for guests.