Serves 8
1 large eggplant
1 zucchini
1/2 cup olive oil
8 ounces mozzarella
1/3 cup shredded Parmesan cheese
6 sprigs basil
1/3 cup parsley sprigs
1 cup spinach, stems removed
3 pieces of roasted red pepper, cut into 1/4-inch slices
Salt and pepper to taste
Set oven to broil and line a baking dish with parchment paper brushed with oil. Cut eggplant into 1/4-inch slices, lengthwise, until you have 8 slices. Repeat with zucchini. Brush both sides of each slice with olive oil and season with salt.
Lay eggplant and zucchini slices on the baking sheet and broil until golden brown, about 8 minutes. Remove from oven and flip slices using tongs.
Divide the cheeses among the eggplant slices, placing the mozzarella on the larges part of the eggplant and sprinkling the Parmesan over the entire slice. Broil until cheese is bubbly and slices are golden brown. Remove from oven and let cool enough to handle.
Toss basil, parsley, and spinach with 2 tablespoons of olive oil and a pinch of salt and pepper. Layer zucchini on top of the eggplant and top with divided roasted red pepper slices, placing the slices on top of the widest side of the eggplant (where the mozzarella was placed), top with the divided spinach mixture and roll the eggplant slices, starting at the thickest end.
http://www.katiebrown.com/kbepcat.cfm?cat=cook
1 large eggplant
1 zucchini
1/2 cup olive oil
8 ounces mozzarella
1/3 cup shredded Parmesan cheese
6 sprigs basil
1/3 cup parsley sprigs
1 cup spinach, stems removed
3 pieces of roasted red pepper, cut into 1/4-inch slices
Salt and pepper to taste
Set oven to broil and line a baking dish with parchment paper brushed with oil. Cut eggplant into 1/4-inch slices, lengthwise, until you have 8 slices. Repeat with zucchini. Brush both sides of each slice with olive oil and season with salt.
Lay eggplant and zucchini slices on the baking sheet and broil until golden brown, about 8 minutes. Remove from oven and flip slices using tongs.
Divide the cheeses among the eggplant slices, placing the mozzarella on the larges part of the eggplant and sprinkling the Parmesan over the entire slice. Broil until cheese is bubbly and slices are golden brown. Remove from oven and let cool enough to handle.
Toss basil, parsley, and spinach with 2 tablespoons of olive oil and a pinch of salt and pepper. Layer zucchini on top of the eggplant and top with divided roasted red pepper slices, placing the slices on top of the widest side of the eggplant (where the mozzarella was placed), top with the divided spinach mixture and roll the eggplant slices, starting at the thickest end.
http://www.katiebrown.com/kbepcat.cfm?cat=cook