Rollatini with Eggplant and Zucchini

Steps

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1. 1
   Thinly slice the zucchini and eggplant lengthwise using a sharp knife or mandoline. Lay the slices on paper towels to absorb excess moisture.
   ≈0:39
2. 2
   Cook the vegetable slices in batches in a skillet with a little olive oil over medium-high heat, about 1 to 1.5 minutes per side, until pliable.
   ≈0:59
3. 3
   In a bowl, combine ricotta, egg, Italian seasoning, salt, grated Parmesan, finely chopped fresh basil, and diced provolone or mozzarella cheese. Mix until well combined.
   ≈2:02
4. 4
   Place a spoonful of filling on one end of each cooked vegetable slice and roll tightly without overstuffing.
   ≈3:11
5. 5
   Spread about half of the marinara sauce on the bottom of a baking dish. Carefully arrange the rolled vegetables in the dish seam-side down.
   ≈3:34
6. 6
   Drizzle some of the remaining marinara sauce over the rolls. Top with grated Parmesan and sliced or grated fresh mozzarella cheese.
   ≈4:25
7. 7
   Mix panko breadcrumbs with olive oil until it resembles wet sand, then sprinkle evenly over the cheese layer for a crispy topping.
   ≈4:52
8. 8
   Place in a preheated 400°F oven for 20 to 25 minutes until the cheese is melted, bubbly, and the breadcrumb topping is golden brown.
   ≈5:20
9. 9
   Remove from the oven and let cool for a minute or two before serving.
   ≈5:40