Eggplant & Zucchini Parmesan Rolls
Here is a great healthy eating recipe to add to your weekly make-at-home menu.
| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings |
rolls
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Ingredients
- 4 1/2 tbsp olive oil for entree
- 1/2 cup olive oil for frying rolls
- 2 cloves garlic chopped
- 1/2 medium yellow onion half slices
- 5 cups fresh plum tomatoes peeled
- 1 pinch sea salt
- 1 tbsp capers chopped
- 2 tbsp kalamata olives
- 1/2 cup vegetable oil divided
- 1/2 pound eggplant cut into med. diced pieces
- 2 tbsp Parmesan cheese finely grated
- 2 tbsp pine nuts toasted
- 2 tbsp basil leaves sliced
- 2 tbsp lemon juice divided
- 3 small zucchini sliced long way
- 2 cups panko bread crumbs
- 1/2 cup flour
- 2 large eggs beaten
- 6 cups arugula
- 1/4 cup parmigiano-reggiano shaved
Ingredients
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Instructions
To make the sauce
- In a saucepan, heat 1 tablespoon olive oil over medium heat. Add the garlic and cook 1 minute.
- Add the onion and cook until soft and slightly browned about 3 minutes. add the tomatoes, 1/4 teaspoon sea salt, 1/4 teaspoon ground pepper and simmer, stir frequently until the tomatoes cook down to a dry sauce, 20 to 25 minutes, reduce heat to med-low if necessary.
- Take off the heat, stir in capers, olives, 1/2 tablespoon olive oil, sea salt, and pepper to taste.
To make the rolls
- In a large skillet, heat 1 tablespoon each of olive oil and vegetable oil over high heat. Add the eggplant and cook stirring occasionally tender and well browned on all sides, 3 to 5 minutes. Transfer to a bowl and cool at room temperature, add the parmigiana, pine nuts, 1 tablespoons lemon juice, basil and half tomato sauce.season to taste with salt and pepper.
- Slice zucchini lengthwise about 1/8 inch thick. select the longest slices lay zucchini on paper towel and sprinkle with sea salt to make pliable, pat dry.
- Arrange 3 slices lengthwise overlapping each other, spread a heaping spoonful of eggplant mixture on top of zucchini slices, roll the zucchini around the mixture to make a roll, repeat with zucchini and eggplant filling. use 3 bowls. one for flour, eggs, and panko bread crumbs. dip roll in flour, then eggs, and panko crumbs.
- Heat olive oil and vegetable oil in skillet place rolls in skillet, cook until golden brown. you can cook in oil all the way through or if you prefer brown both sides and bake in oven for 20 minutes on 350.
- Whisk 2 tablespoons olive oil and lemon juice in a small bowl, toss the arugula with the dressing and season to taste. serve the rolls with sauce over the top with parmigiano on top and arugula on the side.
- This dish can be made vegan, just replace eggs with soy, rice, or almond milk and use a non dairy cheese.
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Dr. Stacey Sanchez
With over 25 years in the Health and Wellness industry and extensive education in Naturopathic Medicine, Nutrition and Health Coaching, Dr Sanchez successfully created personalized solutions for patients and clients who want to optimize their overall health goals.
