Ingredients
1 large eggplant1/2 teaspoon saltSAUCE:1/3 cup chopped onion3 garlic cloves, minced1 tablespoon olive oil2 cans (28 ounces each) crushed tomatoes1/4 cup dry red wine or vegetable broth1 tablespoon sugar2 teaspoons each dried oregano and dried basil1 teaspoon salt1/4 teaspoon pepperROLLATINI:4 cups shredded part-skim mozzarella cheese1 package (8 ounces) cream cheese, softened and cubed1 large zucchini, thinly sliced2 tablespoons plus 1/2 cup olive oil, divided2 large eggs, lightly beaten1 cup dry bread crumbs1/2 cup grated Parmesan cheese
Preparation
Peel and slice eggplant lengthwise into sixteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain.
In a large saucepan, saute onion and garlic in oil until tender. Add the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes to allow flavors to blend, stirring occasionally.
Preheat oven to 350°. In a large bowl, combine mozzarella and cream cheese; mix well. In a large skillet, saute zucchini in 2 tablespoons oil until tender; remove and set aside.
Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then bread crumbs. Fry eggplant in remaining oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Layer eggplant slices with zucchini; top each with 3 tablespoons cheese mixture. Roll up and place seam side down in baking dish. Top with remaining sauce. Cover and bake until bubbly, 30-35 minutes. Sprinkle with Parmesan cheese.
