Eggplant and Zucchini Roll Ups

Eggplant and Zucchini Roll Ups is a main course that serves 6. One serving contains 451 calories, 24g of protein, and 29g of fat. For $2.7 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. 650 people were impressed by this recipe. It is brought to you by Foodnetwork. A mixture of kosher salt, nutmeg, fresh mint leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 55 minutes. With a spoonacular score of 80%, this dish is super. If you like this recipe, take a look at these similar recipes: Eggplant Roll-Ups, Eggplant and Mozzarella Roll-Ups, and Eggplant (Aubergine) Roll-Ups.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

A handful fresh basil leaves, torn or shredded

4 tablespoons butter

1 fresh chile, such as Fresno, seeded and finely chopped

2 egg yolks, lightly beaten

1 medium firm eggplant

1/2 cup fresh flat-leaf parsley tops, chopped

1/2 cup fresh mint leaves, loosely packed, finely chopped

2 cloves garlic, pasted or grated

Sea salt or kosher salt and freshly ground black pepper

A few grates whole nutmeg

1 cup panko

1 1/2 cups grated Parmigiano-Reggiano

2 cups ricotta cheese

3 cups passata or tomato sauce

2 medium firm zucchini

Equipment:

oven

baking pan

bowl

frying pan

Cooking instruction summary:

Watch how to make this recipe. Preheat the oven to 450 degrees F. 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. Lower the oven temperature to 375 degrees F. 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. Melt the butter in a small skillet, remove from the heat and toss with the panko, remaining Parm 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 375 degrees F, until golden and bubbly.

 

Step by step:


1. Watch how to make this recipe.

2. Preheat the oven to 450 degrees F.

3. 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.

4. Lower the oven temperature to 375 degrees F.

5. 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.

6. Melt the butter in a small skillet, remove from the heat and toss with the panko, remaining Parm 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.

7. Bake from room temperature at 375 degrees F, until golden and bubbly.


Nutrition Information:

Quickview
450k Calories
24g Protein
28g Total Fat
27g Carbs
18% Health Score
Limit These
Calories
450k
23%

Fat
28g
44%

  Saturated Fat
17g
108%

Carbohydrates
27g
9%

  Sugar
11g
13%

Cholesterol
143mg
48%

Sodium
1459mg
63%

Get Enough Of These
Protein
24g
49%

Vitamin K
96µg
91%

Calcium
552mg
55%

Vitamin C
41mg
50%

Vitamin A
2231IU
45%

Phosphorus
437mg
44%

Manganese
0.7mg
35%

Selenium
24µg
35%

Vitamin B2
0.51mg
30%

Potassium
977mg
28%

Fiber
6g
26%

Folate
93µg
23%

Vitamin B6
0.45mg
22%

Magnesium
80mg
20%

Iron
3mg
20%

Zinc
2mg
18%

Copper
0.36mg
18%

Vitamin E
2mg
18%

Vitamin B1
0.24mg
16%

Vitamin B3
3mg
15%

Vitamin B5
1mg
13%

Vitamin B12
0.75µg
12%

Vitamin D
0.75µg
5%

covered percent of daily need
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