Eggplant & Zucchini Rollatini Recipe
Eggplant & Zucchini Rollatini Recipe photo by Taste of Home
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Eggplant & Zucchini Rollatini Recipe

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4.5 24 18
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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
TOTAL TIME: Prep: 1 hour + standing Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 1 hour + standing Bake: 30 min.
MAKES: 8 servings

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 large eggs, lightly beaten
  • 1 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese

Nutritional Facts

601 calories: 2 rollatini, 41g fat (16g saturated fat), 116mg cholesterol, 1244mg sodium, 36g carbohydrate (8g sugars, 7g fiber), 26g protein .

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.
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.


Reviews for Eggplant & Zucchini Rollatini

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
prethar123
Reviewed Oct. 21, 2015

"This is a killer recipe! It's better than quite a few Italian restaurants I've been to. Now when I write killer, I have a dual meaning. It's a DELICIOUS dish but it takes me 3 hours to make. This is my fourth time making this rollatini. The second time making this dish, I lost patience rolling the eggplant up so I placed a layer of tomato sauce, than a layer of zucchini, next a layer of eggplant and finally the cheese mixture and repeated one more time in a 13x9 dish. The zucchini goes before the eggplant so that it does not stick to the cheese mixture and become displaced as I'm spreading it. The fourth time making it, as a casserole, I made a layer using 2 zucchinis (one does not fully cover a layer) and grated muenster cheese to the second layer because the cheese mixture does not fully cover the dish to make the second layer. I might add fresh made ricotta cheese as well to make it much more easier to spread. Broiling the eggplant is a wonderful idea as well (had 2 pans going to try to finish frying the eggplant, inexperience). Now prefer this recipe as a casserole but if I have company over, back to rolling the eggplant it goes."

MY REVIEW
cinjean48
Reviewed Jul. 16, 2014

"this recipe sounds awesome but I am a little confused. What and how do you roll them up?"

MY REVIEW
teddy507
Reviewed Sep. 19, 2013

"I never think about eggplant and haven't eaten it for many years, but my daughter works at a local product stand and they sold it. I received this recipe from Taste of Home by email and decided to try it. It was the absolute best! So much so, that I made it again the following week and also took a tray to a friend."

MY REVIEW
kennedypek
Reviewed Sep. 11, 2013

"This was very labor intensive but a great recipe....I am always looking for good eggplant recipes. Even those who don't like eggplant will eat this one.....is now on my favorites list...."

MY REVIEW
Ladybug6645
Reviewed Aug. 30, 2013

"Sorry that people think we are complaining when we make a small change. I think feed back is good for everyone. It is a great recipe."

MY REVIEW
Ladybug6645
Reviewed Aug. 30, 2013

"We enjoyed this recipe. I baked ours instead of frying. Very good."

MY REVIEW
CarolKinelski
Reviewed Aug. 23, 2013

"Absolutely delicious! As my husband prefers meat with Sunday dinner, I browned 1 lb. of beef, drained, and added it to sauce. Also, if you want to cut down on fat, bread the eggplant as directed, spray foil covered pan and broil. I always broil eggplant as, to me, it absorbs too much grease. Other than that, I'll surely make this again as we loved it."

MY REVIEW
carolanne1210
Reviewed Aug. 23, 2013

"Very tasty...although I did substitute some rosemary for the oregano, because I don't like oregano."

MY REVIEW
mamada
Reviewed Aug. 14, 2013

"I've had this at a restaurant before, it was delicious. Can't want to try this recipe."

MY REVIEW
proudgrandma
Reviewed Aug. 13, 2013

"To jchf.........This recipe sounds delicious and, quite frankly, we don't care if it's got too much fat and salt for you. Try another website for low fat cooking and pls don't be so negative on this one. I'm going to try this recipe. Thanks for sharing!!"

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