Recipe - Eggplant And Zucchini Rolls

1 small Eggplant; unpeeled
1 Zucchini squash; unpeeled
One fourth teaspoon Extra virgin olive oil
Olive oil spray
stuffing
1/3 cup Bread crumbs
1 tablespoon Chopped nuts; pine or almond
1 tablespoon Dried currants
1 tablespoon Parsley
1 tablespoon Pancetta or prosciutto; dice
(bacon or ham) (or chipotle
With adobo)
2 tablespoon Basic tomato sauce for pasta
1 Egg white
Salt and white pepper
topping
One fourth cup Basic tomato sauce for pasta
homemade or bottled
2 sl Provolone cheese, or caciott
(sandwich sized slices)

Recipe by: Sunset's Trattoria: Best of Casual Italian Cooking (1995)
Preparation Time: 1:00 STEP #1 Cut 4 thin slices from the eggplant,
lengthwise, One fourth inch thick (6mm). Cut 4 slices from the zucchini,
lengthwise, 1/8 inch thick (3mm). Use the small amount of olive oil to
lightly coat each slice of eggplant an zucchini. Use a broiler or a large
griddle to cook the vegetables (about 4 to 5 minutes per side for the
eggplant and about 2 to 3 minutes per side fo the zucchini), until lighly
golden. Transfer to a plate and let cool.

STEP #2 OVEN and STUFFING Spray individual nonmetal casserole dishes or
a 1quart casserole lightly, bottom and sides. Position rack in middle of
oven and preheat to 400F/200C. Mix the stuffing ingredients in a bowl,
including the salt and pepper, unti blended.

STEP #3 The ROLLATINI are folded into thirds to envelope a log of stuffin
On the cutting board, lay 1 eggplant slice flat with a long side toward
you. Place 1 zucchini slice on top of it. Gently shape 2 to 3 tablespoons
of the stuffing into a log and place in the center, crosswise. Fold first
one end then the other end of the vegetables over the stuffing. Place the
rollatini, seamside down, in the casserole. Repeat for the remaining
rollatini.

STEP #4 Baking and topping. Cover with foil. Place in the oven, center
rack, and immediately reduce the heat to 350F/180C. Bake until heated
through 20 to 25 minutes. Remove from the oven and spoon the tomato sauce
evenly over the rolls and top with the thinly cut or sliced up provolone. Bake,
uncovered, until the cheese melts and is attractively golden (about 6 to 8
minutes. Remove from the oven and let stand for a few minutes. Menu:
bread, crisp salad with ceasar or greek salad.
When doubling do not increase oil for coating, or the egg white for
binding, or the tomato sauce for topping. These should be increased as nee
Leftover TIP Bake any extra eggplant or zucchini.
: [1] Toss with cherry tomatoes cut in half, and minced red onion
Splash a little (commercially prepared) balsamic vinaigrette on the mixture
Let stand, covered, in the refrigerator no more than 24 hours. Serve as a
salad.
: [2] Dice. Add to canned minestrone soup.

Posted to Master Cook Recipes List, Digest #111

Date: Thu, 6 Jun 1996 10:07:34 0700 (PDT)

From: PatH phannema@wizard.ucr.edu