Eggplant & Zucchini Rollups
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
Prep: 1 hour + standing Bake: 30 min.
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 water
1 tablespoon sugar
2 teaspoons each dried oregano and dried basil
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Taste of Home - Great Flavors Vegetable Stock Concentrate
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
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.