Eggplant & Zucchini Rollatini Recipe
- 1 large eggplant
- 1/2 teaspoon salt
- 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
- 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
- 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.
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.
Reviews for Eggplant & Zucchini Rollatini
"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."
"this recipe sounds awesome but I am a little confused. What and how do you roll them up?"
"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."
"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...."
"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."
"We enjoyed this recipe. I baked ours instead of frying. Very good."
"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."
"Very tasty...although I did substitute some rosemary for the oregano, because I don't like oregano."
"I've had this at a restaurant before, it was delicious. Can't want to try this recipe."
"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!!"
"Phanchar...I completely agree with you. I'm tired of reading other peoples opinions of a recipe when they haven't even tried it and have to be negative just because it doesn't meet their personal eating specifications. jchr...NO where in this recipe or title does it say "low sodium" or "low fat". Please be kind to the people sharing their recipes...not everyone chooses to eat the way you eat. If you are looking for low sodium and low fat their are MANY websites out there that specifically offer that type of recipe. "Low fat, fat free, and low sodium" products are often polluted with chemicals to make them taste normal...BEWARE. Margarine is one molecule away from being plastic...I'll take real butter any day of the week and the fat that goes with it vs plastic. Good job Andrea on the recipe!!! Thanks for sharing."
"Very tasty dish! Takes a little more time and work, but well worth the effort. I increased the chopped onion to 1/2 cup & used 4 large garlic cloves and my homemade tomato sauce. Great way to use up some of my garden zucchini. I will definitely be making this again."
"I love these reviews and always read them before printing out a recipe. I don't understand people who have to rate it so low and give their opinions about its healthy benefits. Every recipe can be tweaked, less salt, low fat cheese etc. Anyway, I'm listening to the majority and making this one. I'm hungry for some good vegetable dishes."
"I wouldn't make this recipe. Entirely TOO MUCH fat, and TOO MUCH salt. One serving would be half my calories for the day and more than a days worth of salt and fat. Not realistic no matter how good it may taste."
"Directions are a little confusing. When this is finished, are there some eggplant rolls and some zucchini rolls, both with the cheese mixture inside, then the sauce on top?"
"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"
"Very Good. Takes time to prepare but worth it. I would cut back a little on the sauce."
"Holy, WOW- this is incredible! Definitely a labor-intensive recipe and a calorie-splurge, but it's worth it!"
"first time i ever made eggplant rollatini...family loved it! definitely will make again."
"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."
"We apologize for an error in this recipe. When assembling the dish, the zucchini should be topped with 3 tablespoons of cheese mixture; not sauce.This will be corrected here soon and we're sorry for any inconvenience.Taste of Home Test Kitchen"
"my zucchini is already rolled up and has sauce on it any ideas now?"
"The cheese should be on top of the zucchini, before you roll it up."
"I've read this recipe in the magazine and now on-line and think you forgot to say to what to do with the cheeses. Did I miss this part?"
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.