The eggplant and zucchini rolls are stuffed vegetable rolls, soft, stringy, and tasty. I had some eggplants and zucchinis to use up, so I made these delicious rolls. Prepare everything raw and pop them in the oven, you don’t need to cook the vegetables first, not grill them, not bake them, and not fry them! The eggplant and zucchini rolls are very tasty, perfect both hot and cold, great as an appetizer or main course. I used herb-cooked ham and scamorza cheese as filling, but you can use whatever you prefer, even just cheese for a vegetarian version!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: about 30 eggplant and zucchini rolls
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 10.5 oz scamorza cheese
- 7 oz cooked ham
- 2 eggplants
- 2 zucchinis
- 2 eggs
- as needed flour
- as needed breadcrumbs
- as needed extra virgin olive oil
Steps
● Eggplant and zucchini rolls are very easy and quick to prepare. First, clean the vegetables and cut them into very thin slices, almost transparent. I used a mandolin.
● Take two slices of eggplants and place them one after the other, salt them, stuff them with a bit of cooked ham and some pieces of cheese, then form a roll. Do the same operation with the zucchinis.
● Dip the eggplant and zucchini rolls first in flour, then in beaten eggs with a pinch of salt, and finally in breadcrumbs.
● Grease a baking tray, arrange all the vegetable rolls inside, and add a drizzle of oil on top. Then, bake the eggplant and zucchini rolls in a preheated oven at 392°F for about 25 minutes until they are golden brown.
Notes:
The eggplant and zucchini rolls can be stored at room temperature for a few hours or in the fridge for a couple of days. To make them even tastier, you can add some grated Parmesan cheese to the breadcrumbs.
More roll recipes HERE
