Eggplant & Zucchini Parmesan Rolls
Eggplant & Zucchini Parmesan Rolls
Servings Prep Time
4-6rolls 30minutes
Cook Time
45minutes
Servings Prep Time
4-6rolls 30minutes
Cook Time
45minutes
Ingredients
  • 4 1/2tbsp olive oilfor entree
  • 1/2cup olive oilfor frying rolls
  • 2cloves garlicchopped
  • 1/2medium yellow onionhalf slices
  • 5cups fresh plum tomatoespeeled
  • 1pinch sea salt
  • 1tbsp caperschopped
  • 2tbsp kalamata olives
  • 1/2cup vegetable oildivided
  • 1/2pound eggplantcut into med. diced pieces
  • 2tbsp Parmesan cheesefinely grated
  • 2tbsp pine nutstoasted
  • 2tbsp basil leavessliced
  • 2tbsp lemon juicedivided
  • 3small zucchinisliced long way
  • 2cups panko bread crumbs
  • 1/2cup flour
  • 2large eggsbeaten
  • 6cups arugula
  • 1/4cup parmigiano-reggianoshaved
Instructions
To make the sauce
  1. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add the garlic and cook 1 minute.
  2. 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.
  3. Take off the heat, stir in capers, olives, 1/2 tablespoon olive oil, sea salt, and pepper to taste.
To make the rolls
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. This dish can be made vegan, just replace eggs with soy, rice, or almond milk and use a non dairy cheese.