Eggplant and Zucchini Rolls
| Yield: | 2 Servings |
| Categories: |
| 1 | sm | Eggplant; unpeeled |
| 1 | Zucchini squash; unpeeled | |
| 1/4 | ts | Extra virgin olive oil |
| Olive oil spray | ||
| stuffing | ||
| 1/3 | c | Bread crumbs |
| 1 | tb | Chopped nuts; pine or almond |
| 1 | tb | Dried currants |
| 1 | tb | Parsley |
| 1 | tb | Pancetta or prosciutto; dice |
| (bacon or ham) (or chipotle | ||
| With adobo) | ||
| 2 | tb | Basic tomato sauce for pasta |
| 1 | Egg white | |
| Salt and white pepper | ||
| topping | ||
| 1/4 | c | Basic tomato sauce for pasta |
| DIVIDER | -- homemade or bottled | |
| 2 | sl | Provolone cheese, or caciott |
| (sandwich sized slices) |
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