Servings: eight as an appetizer.
If you think you know eggplant parmigiana, think again. In this inspired update, thin, crunchy ribbons of breaded zucchini wrap up a filling of eggplant, tomato sauce and Parmigiano-Reggiano. A fresh arugula salad provides a pungent counterpoint.
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I also had a terrible time with the zuchinni roll-ups. I think they should be salted on both sides for 30 minutes. I ended up baking them as "fall apart" rolls - layering would have made my life easier. I would not try do this again. Loved the sauce and filling.
I love this recipe - I've used it several times as a cocktail canap making small rolls using just single strips of the zucchini, and as a vegetable side with the three strips, and as a main course by layering breaded zucchini with the eggplant filling as another reviewer suggested - each time I've had rave reviews. The tomato sauce/stuffing is so flavourful that I use it for other purposes as well. I have found the zucchini is easier to roll if you microwave it til soft & pliable, rather than salting it -
I had a really hard time rolling the zucchini slices up, I couldn't get the filling to stay put when I was dipping the roll in the egg, flour and bread crumbs, It turned to a big pile of glop, so I did what the first review did, I layered the zucchini, the sauce and incorperated fresh mozerella and parm. like a lasangna. The flavors were great, I will make the sauce again, but not the original recipe.
Sum of the parts is wonderful, but I couldn't get the rolls to roll no matter what I tried. 1/8 seems too thick and each of the three pieces seemed to want to roll on their own. Gave up, layered into a small casserole with the panko and cheese on top, baked and served without the argula. Too bad, I really wanted to like this, the presentation looked wonderful. Anyone else have any luck with the rolling? The eggplant mixture is delicious, kudos for the flavour layering.
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