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Active Time: 35 Minutes
Total Time: 2 Hours 10 Minutes
Yield: Serves 4
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| The use of currants and pine nuts in this specialty of Palermo reflects the exotic influences -- Greek, Middle Eastern, North African -- that have helped to shape Sicilian cooking. Eggplant appears on many trattoria menus, in everything from pastas to grilled vegetable plates. |
RECIPE INGREDIENTS
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Other necessary recipes:
Quick Tomato Sauce
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DIRECTIONS
Preheat a broiler (grill). Slice the eggplant lengthwise into 8 slices each 1/4 inch thick. Slice the zucchini lengthwise into 8 slices each 1/8 inch thick. Using about 1/4 teaspoon of the olive oil for each side, lightly brush both sides of each eggplant and zucchini slice.
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Arrange the eggplant slices on a rack in a broiler pan and broil (grill) until barely cooked on one side, about 5 minutes. Turn the slices over and broil until lightly golden, 4-5 minutes longer. Remove from the broiler, transfer to a plate and let cool.
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Arrange the zucchini slices on the rack in the broiler pan and broil until barely cooked on one side, about 4 minutes. Turn the zucchini slices over and broil until just tender, 2-3 minutes longer. Remove the slices from the broiler, transfer to a plate and let cool.
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Position a rack in the middle of an oven and preheat to 400 degrees. Lightly brush the remaining olive oil over the bottom and sides of an 8-inch square nonmetal baking dish.
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FOR STUFFING: In a bowl, stir together all the stuffing ingredients, including salt and white pepper to taste, until blended.
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TO ASSEMBLE: In a clean work surface, lay 1 eggplant slice and place 1 zucchini slice on top of it. Using your fingertips, gently shape 2-3 tablespoons of the stuffing into a log and place in the center of the zucchini slice. Fold both ends of the eggplant and zucchini over the stuffing to cover fully, overlapping the ends. Place seam-side down in the prepared baking dish. Repeat with the remaining slices and stuffing.
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Cover the dish with aluminum foil and place in the center of the oven. Immediately reduce the heat to 350 degrees and bake until heated through, 20-25 minutes.
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Spoon the tomato sauce evenly over the rolls and re-cover the dish. Bake until cooked through, 15-20 minutes. Divide the cheese slices evenly among the rollatini, placing them over the center of each roll. Bake, uncovered, until the cheese melts, 6-8 minutes.
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Remove from the oven and let stand for a few minutes. To serve, transfer 2 rolls to each warmed individual plate and serve immediately.
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Recipe author: Mary Beth Clark
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Carbohydrates, Total: |
44g |
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