Eggplant parmigiana rolls with pine nuts and baby arugula

By á-786

Ingredients

• 1/2 cup plus 4 1/2 tbs. olive oil
• 1/2 medium onion, diced
• 1 clovegarlic, chopped
• 3 cups peeled, seeded and chopped from plum tomatoes
• salt and pepper
• 2 tbs. pitted and coarsely chopped kalamata or nicoise olives
• 1 tbs. capers, rinsed and coarsley chopped
• 1/2 cup plus 1 tbs. vegetable oil
• 1 baby eggplant cut into large dice
• 2 tbs finely grated parmigiano - reggiano
• 2 tbs. toasted pine nuts
• 2 tbs fresh lemon juice
• 1 tbs. thinly sliced fresh basil
• 3 small zucchini
• 2 cups panko
• 1/2 cup flour
• 2 large egges, beaten
• 5 oz. baby arugula
• 1/4 cup shaved parmigiano - reggiano

Preparation

Step 1

In a 3 quart saucepan, heat 1 tbs. of the olive oil over medium heat. Add the onion and garlic and cook until soft and slightly browned, about 3 minutes. Add the tomatoes, 1/4 tsp salt and a grind of pepper and simmer, stirring frequently until the tomatoes cook down to a dry sauce, 20 to 25 minutes, reducing the heat to medium low if necessary. Off the heat, stir in the olives, capers, 1/2 tbs. olive oil, and salt and pepper to taste.

Heat 1 tbs. each olive oil and vegetable oil in a 12 inch skillet over high heat. add the eggplant and cook, stirring occasionally, until tender and well browned on several sides, 3 to 5 minutes. Transfer to a bowl and let cool to room temperature.

To the eggplant, add the finely grated parmigian, 1 tbs. of the pine nuts, 1 tbs. lemon juice, the basil and about half of the tomato sauce. Seant to taste with salt and pepper.

Using a mandoline, slice the zucchini lengthwise about 1/8 inch thick. Select the 24 widest longest slices and arrange them in a single layer on paper towels. Sprinkle lightly with salt and let sit until pliable about 3 minutes. Pat dry. Arrange 3 slices of zucchini on a work surface, overlappling them lengthwise. Spread a heaping 1 tbs. of the eggplant mixture at one end of the zucchini ribbons and roll the zucchini around the filling. Set aside, seam side down, and repeat with the remaining ingredients to make 8 rolls total.

Put the panko, flour and eggs in 3 shallow bowls. Lightly coat each roll in the flour, then dip it in the eggs, and coat in the panko.

Heat 1/2 cup of the olive oil and the remaiing 1/2 cup vegetale oil in a 10 inch stright sided saute pan over medium heat. Working in tow batches, fry the rools until golden brown on all sides, 2 to 3 minutes per side. As each batch finishes, transfer to a paper towl lined plate and sprinkle lightly with salt.

While the rolls cook, reheat the remaiing sauce in a small saucepan, adding about 1/4 cup water, or enough to thin to a wet sauce.

Whisk the remaiing 2 tbs. olive oil and 1 tbs lemon juice in a small bowl. Toss the arugula with the dressing season to taste with salt and pepper. Serve the rolls topped with sauce, remaining pine nuts and shaved parmigiano, with the salad on the side.

Serves 8