2 medium Zucchini
1 medium Eggplant
Sea salt and freshly ground black pepper
2 cups Ricotta Cheese
1 1/2 cups Parmigiano-Reggian, grated
1/2 cup Fresh Mint Leaves, finely chopped
1/2 cup Fresh Flat Leaf Parsley tops, chopped
2 Egg Yolks, lightly beaten
2 cloves Garlic, made into a paste
1 fresh Chile, seeded and finely chopped
A few grates whole nutmeg
A handful fresh basil leaves, torn or shredded
3 cups Marinara or Tomato Sace
4 tbsp Butter
1 cup Panko Bread Crumbs
Slice the zucchini and eggplant into thin planks lengthwise. Toss the eggplant and zucchini with a drizzle of olive oil and season with salt and pepper. Grill until tender. Alternatively, bake in preheated 450 degree oven for about 20 minutes. Cool to handle.
In a bowl, combine the ricotta, 1 cup of the Parm, all but a few tablespoons of the mint and parsley, egg yolks, garlic, chiles, a few grates of nutmeg and some salt and pepper. Spoon the stuffing onto each plank of eggplant or zucchini and roll up. Arrange the rolls in a baking dish and top with a few pieces of torn basil, then cover evenly with passata or tomato sauce.
Melt the butter in a small skillet, remove from the heat and toss with the panko, remaining Parm and remaining parsley and mint. For a make-ahead meal, store the breadcrumb mix in an airtight container and the roll ups in the fridge or freezer. Scatter the topping over the top of the dish. Bake from room temperature at 375 degrees F, until golden and bubbly.