Eggplant & Zucchini Rollatini

Total Time

Prep: 1 hour + standing Bake: 30 min.

Makes

8 servings

Updated: Oct. 20, 2022
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
Eggplant & Zucchini Rollatini Recipe photo by Taste of Home

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 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

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 until bubbly, 30-35 minutes. Sprinkle with Parmesan cheese.

Nutrition Facts

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