Eggplant & Zucchini Rollatini Recipe
"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..."
INGREDIENTS
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1 large eggplant
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1/2 teaspoon salt
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SAUCE:
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1/3 cup chopped onion
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3 garlic cloves, minced
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1 tablespoon olive oil
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2 cans (28 ounces each) crushed tomatoes
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1/4 cup dry red wine or vegetable broth
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1 tablespoon sugar
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2 teaspoons each dried oregano and dried basil
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1 teaspoon salt
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1/4 teaspoon pepper
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ROLLATINI:
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4 cups (16 ounces) shredded part-skim mozzarella cheese
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1 package (8 ounces) cream cheese, softened and cubed
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1 large zucchini, thinly sliced
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2 tablespoons plus 1/2 cup olive oil, divided
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2 eggs, lightly beaten
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1 cup dry bread crumbs
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1/2 cup grated Parmesan cheese
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