Eggplant & Zucchini Rollatini
Total TimePrep: 1 hour + standing Bake: 30 min.
This is a killer recipe! It's better than quite a few Italian restaurants I've been to. Now when I write killer, I have a dual meaning. It's a DELICIOUS dish but it takes me 3 hours to make. This is my fourth time making this rollatini. The second time making this dish, I lost patience rolling the eggplant up so I placed a layer of tomato sauce, than a layer of zucchini, next a layer of eggplant and finally the cheese mixture and repeated one more time in a 13x9 dish. The zucchini goes before the eggplant so that it does not stick to the cheese mixture and become displaced as I'm spreading it. The fourth time making it, as a casserole, I made a layer using 2 zucchinis (one does not fully cover a layer) and grated muenster cheese to the second layer because the cheese mixture does not fully cover the dish to make the second layer. I might add fresh made ricotta cheese as well to make it much more easier to spread. Broiling the eggplant is a wonderful idea as well (had 2 pans going to try to finish frying the eggplant, inexperience). Now prefer this recipe as a casserole but if I have company over, back to rolling the eggplant it goes.
this recipe sounds awesome but I am a little confused. What and how do you roll them up?
I never think about eggplant and haven't eaten it for many years, but my daughter works at a local product stand and they sold it. I received this recipe from Taste of Home by email and decided to try it. It was the absolute best! So much so, that I made it again the following week and also took a tray to a friend.
This was very labor intensive but a great recipe....I am always looking for good eggplant recipes. Even those who don't like eggplant will eat this one.....is now on my favorites list....
Sorry that people think we are complaining when we make a small change. I think feed back is good for everyone. It is a great recipe.
We enjoyed this recipe. I baked ours instead of frying. Very good.
Absolutely delicious! As my husband prefers meat with Sunday dinner, I browned 1 lb. of beef, drained, and added it to sauce. Also, if you want to cut down on fat, bread the eggplant as directed, spray foil covered pan and broil. I always broil eggplant as, to me, it absorbs too much grease. Other than that, I'll surely make this again as we loved it.
Very tasty...although I did substitute some rosemary for the oregano, because I don't like oregano.
I've had this at a restaurant before, it was delicious. Can't want to try this recipe.
To jchf.........This recipe sounds delicious and, quite frankly, we don't care if it's got too much fat and salt for you. Try another website for low fat cooking and pls don't be so negative on this one. I'm going to try this recipe. Thanks for sharing!!