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Eggplant & Zucchini Rollatini

 Eggplant & Zucchini Rollatini
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
8 ServingsPrep: 1 hour + standing Bake: 30 min.

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.

2 of 2

Eggplant & Zucchini Rollatini (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.