Eggplant or Zucchini Rolls

Before we begin…

• When you buy your eggplant, don’t get one that is too big – it will be tough. It is better to have smaller rollups.
• Zucchini is the same way – bigger is not necessarily better
• Jarred capers are fine. I prefer the little ones, although the big ones work too.
• Buy block cheese and grate it yourself as needed. It will keep longer.
• Use a grill pan for nice markings on the outside of your rollups

Ingredients to feed 4 people

Step by Step

1. Slice eggplant or zucchini into long planks as thin as possible
2. Whisk eggs
3. Prepare flour with salt and pepper
4. Flour planks
5. Dip in egg wash – hold up to mostly drain
6. Put into hot oiled grill pan until browned – doesn’t take long – about 4 minutes per side
7. Place onto baking sheet to drain after cooking
8. Salt them as they come out, while they are still sizzling
   – Just like this, you can also use them for great sandwiches
9. Smear a thin cream cheese strip across the plant
10. Put capers across the cheese, roll them up.
    Put in an optional protein
11. You can add longer pieces of carrot, basil, cilantro, etc to make it especially pretty.
12. Place them in an appetizer serving dish
13. Poke with toothpicks if you wish
14. Top with finely grated cheddar
15. Plate with slices of lemon

If you want to take this to the next level, and serve as a family dinner, put into a greased baking dish rather than an appetizer serving dish. Then, jumping from Step 10 above to Step 11 below…

11. Mix 1/2 C gorgonzola or mozzerella with
    – 1/4 C Shredded cheddar
    – 2 TBL Parmesan cheese
12. Sprinkle cheese over top of rollup layer
13. Spread cooked ground browned pork on the next layer
14. Spread with a little red sauce
15. Top with provalone
16. Bake at 450º for 10 minutes