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:
covered percent of daily need
