A Contemporary Interpretation of a Classic Italian First Course

Yield: Serves 8

These elegant rolls feature tender eggplant enriched with tomato, olives, capers, and Parmigiano-Reggiano, wrapped in delicate zucchini ribbons, lightly fried to golden perfection, and served with a vibrant arugula salad.

Ingredients

For the Tomato–Eggplant Filling

• 4½ tbsp plus ½ cup extra-virgin olive oil (divided)
• ½ medium yellow onion, finely diced
• 3 cloves garlic, finely chopped
• 3 cups peeled, seeded, and chopped fresh plum tomatoes
• Kosher salt and freshly ground black pepper
• 1 large eggplant (about 1¼ lb), cut into ½-inch cubes
• 2 tbsp finely grated Parmigiano-Reggiano
• 1 tbsp toasted pine nuts
• 2 tbsp capers, rinsed and chopped
• 2 tbsp chopped Kalamata or Niçoise olives
• 1 tbsp thinly sliced fresh basil

For Assembly

• 3 small zucchini (about 1 lb total), thinly sliced lengthwise
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• ½ cup vegetable oil (for frying)

For the Arugula Salad

• 6 oz baby arugula
• 2 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• Salt and freshly ground pepper
• ¼ cup shaved Parmigiano-Reggiano

Method

1. Prepare the Sauce Base

Heat 1 tbsp olive oil in a medium saucepan over moderate heat. Add onion and garlic; cook until softened and lightly golden, approximately 3 minutes.
Add tomatoes, ½ tsp salt, and a pinch of black pepper. Simmer gently, stirring occasionally, until thickened and reduced to a dry sauce consistency, about 20–25 minutes.
Remove from heat and stir in olives, capers, and basil. Reserve.

2. Cook the Eggplant

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add eggplant cubes and sauté, stirring occasionally, until tender and evenly browned, about 5 minutes.
Transfer to a bowl and cool slightly.

3. Prepare the Filling

To the cooled eggplant, fold in grated Parmigiano, pine nuts, and half of the prepared tomato sauce. Adjust seasoning with salt and pepper.

4. Prepare the Zucchini Ribbons

Using a mandoline, slice zucchini lengthwise into thin ribbons (approximately 1/8-inch thick). Select the widest slices for rolling.
Lightly salt and allow to rest for 3 minutes to draw out moisture. Pat dry thoroughly.

5. Assemble the Rolls

Lay 3 zucchini ribbons slightly overlapping on a work surface. Spoon a small portion of eggplant filling along one end and roll tightly to form a compact cylinder. Repeat to form 8 rolls.

6. Breading & Frying

Prepare three shallow bowls: flour, beaten eggs, and panko.
Dredge each roll in flour, dip in egg, then coat evenly in breadcrumbs.
Heat vegetable oil in a skillet over medium heat. Fry rolls in batches until golden brown on all sides, about 2–3 minutes per side.
Drain on paper towels and season lightly with salt.

7. Finish the Sauce

Warm remaining tomato sauce in a small saucepan, adding ¼ cup water if necessary to achieve a spoonable consistency.

8. Prepare the Salad

Whisk lemon juice and olive oil. Toss arugula lightly with dressing and season with salt and pepper.

9. Plate

Spoon warm tomato sauce onto the plate. Arrange 1–2 rolls per serving. Garnish with shaved Parmigiano and serve alongside the arugula salad.

Nutrition Information

(Per Serving – Approx. 1 roll with salad)

• Calories: 250 kcal
• Protein: 15 g
• Carbohydrates: 16 g
• Total Fat: 13 g
• Saturated Fat: 3.5 g
• Monounsaturated Fat: 12 g
• Polyunsaturated Fat: 2.5 g
• Cholesterol: 55 mg
• Sodium: 170 mg
• Fiber: 3 g

Culinary Notes

• Salting zucchini ensures structural integrity and prevents excess moisture.
• Toast pine nuts lightly to enhance nutty depth.
• For a lighter version, bake rolls at 400°F (200°C) until golden rather than frying.
• Pairs beautifully with Chianti Classico or a crisp Pinot Grigio.