Eggplant and zucchini rolls

Yield: 2 Servings

Measure Ingredient
1 small Eggplant; unpeeled
1 \N Zucchini squash; unpeeled
¼ teaspoon Extra virgin olive oil
\N \N Olive oil spray stuffing--
⅓ cup Bread crumbs
1 tablespoon Chopped nuts; pine or almond
1 tablespoon Dried currants
1 tablespoon Parsley
1 tablespoon Pancetta or prosciutto; dice
\N \N (bacon or ham) (or chipotle
\N \N With adobo)
2 tablespoons Basic tomato sauce for pasta
1 \N Egg white
\N \N Salt and white pepper topping--
¼ cup Basic tomato sauce for pasta homemade or bottled
2 slices Provolone cheese, or caciott
\N \N (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, ¼ inch thick (6mm). Cut 4 slices from the zucchini, lengthwise, ⅛ 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 non-metal casserole dishes or a 1-quart 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, seam-side 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 sliced 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 diced 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@...>

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