Recipe courtesy of Rachael Ray
Episode: Italian Comfort
Eggplant and Zucchini Roll Ups
Total:
55 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
55 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 medium firm zucchini
  • 1 medium firm eggplant
  • All natural olive oil cooking spray
  • Sea salt or kosher salt and freshly ground black pepper
  • 2 cups ricotta cheese
  • 1 1/2 cups grated Parmigiano-Reggiano
  • 1/2 cup fresh mint leaves, loosely packed, finely chopped
  • 1/2 cup fresh flat-leaf parsley tops, chopped
  • 2 egg yolks, lightly beaten
  • 2 cloves garlic, pasted or grated
  • 1 fresh chile, such as Fresno, seeded and finely chopped
  • A few grates whole nutmeg
  • A handful fresh basil leaves, torn or shredded
  • 3 cups passata or tomato sauce
  • 4 tablespoons butter
  • 1 cup panko

Directions

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.

IDEAS YOU'LL LOVE

Roll-Ups

Recipe courtesy of Cooking Channel

Saucy Hoisin Pork Roll-Ups

Recipe courtesy of Nina Simonds

Baked Eggplant Rolls: Involtini di Melanzane

Recipe courtesy of Mario Batali

Grilled Eggplant, Zucchini and Peppers

Recipe courtesy of Gabriele Corcos|Debi Mazar

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

UpRooted

7am | 6c

UpRooted

7:30am | 6:30c

UpRooted

8am | 7c

UpRooted

8:30am | 7:30c

UpRooted

9am | 8c

UpRooted

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Donut Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Cupcake Showdown

6:30pm | 5:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c
12am | 11c
1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here