ADVERTISEMENT

Eggplant and Zucchini Roll Ups

Eggplant and Zucchini Roll Ups
PREP TIME
15 min
COOK TIME
40 min
YIELDS
6 servings

Vegetarian comfort food with a healthy sprinkling of cheese and panko bread crumbs for crunch. 

ADVERTISEMENT

Ingredients

2
firm zucchini
1
medium firm eggplant
All natural olive oil cooking spray
Sea salt or kosher salt and freshly ground black pepper
2
cups ricotta cheese
1 ½
cups grated Parmigiano-Reggiano
½
cup mint leaves, loosely packed finely chopped
½
cup flat-leaf parsley, tops chopped
2
egg yolks, lightly beaten
2
cloves garlic, pasted grated
1
fresh chile, such as Fresno, seeded and finely chopped
1
few nutmeg, grates
1
handful basil leaves, torn or shredded
3
cups passata or tomato sauce
4
Tbsp butter
1
cup panko
ADVERTISEMENT

Directions

Step 1

Preheat the oven to 450ºF.

Step 2

Slice the zucchini and eggplant into thin planks lengthwise. Spray the eggplant and zucchini evenly on both sides with the cooking spray, and season with salt and pepper. Roast until tender and brown, about 20 minutes. Cool to handle.

Step 3

Lower the oven temperature to 375ºF.

Step 4

In a bowl, combine the ricotta, 1 cup of the Parm, all but a few tablespoons of the mint and parsley, egg yolks, garlic, chiles, a few grates of nutmeg and some salt and pepper. Spoon the stuffing onto each plank of eggplant or zucchini and roll up. Arrange the rolls in a baking dish and top with a few pieces of torn basil, then cover evenly with passata or tomato sauce.

Step 5

Melt the butter in a small skillet, remove from the heat and toss with the panko, remaining Parmigiano-Reggiano and remaining parsley and mint. For a make-ahead meal, store the breadcrumb mix in an airtight container and the roll ups in the fridge or freezer. Scatter the topping over the top of the dish. Bake from room temperature at 375ºF, until golden and bubbly.

Rate Recipe

My rating for Eggplant and Zucchini Roll Ups
ADVERTISEMENT