Easy Eggplant And Zucchini Casserole Recipe

Instructions

1. Preheat your oven to 180 C degrees. Line a baking sheet with parchment paper.
2. Cut the tops and bottoms off the eggplants and thinly slice them lengthwise. Drizzle them with the sunflower oil and sprinkle with the sea salt. Bake in the oven for 20 minutes, or until soft.
3. While the eggplants are roasting heat 1 tablespoon of sunflower oil in a medium-sized pot over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add all the other tomato sauce ingredients and bring the pot to a boil. Reduce the heat to a gently simmer.
4. In a medium-sized bowl, stir all the ricotta filling ingredients together.
5. To assemble the easy eggplant rolls: When the eggplants come out of the oven, set them aside to cool for a minute. Pour the tomato sauce into an oven proof baking dish. Divide the ricotta filling between the eggplant slices, heaping the filling on the wide end of the eggplant, and top with the basil. Carefully roll the eggplant around the filling and place, seam-side down, in the tomato sauce in the baking dish. Use a toothpicks if necessary.
6. Zucchini rolls: Bake zucchini rolls into oven for 20 minutes. Meanwhile in a pan heat a tablespoon of sunflower oil and soute the onion and discarded zucchini filling. Flavor with salt and pepper. When onion soften add cooked cooked quinoa and continue cooking for 2 minutes. Fill zucchini rolls with quinoa mixture and order in the baking dish with tomato sauce next to eggplant rolls.
7. Sprinkle the Parmesan over the top of eggplant rolls. Bake in the oven for 15 - 20 minutes.
8. Serve with extra Parmesan and some basil sprinkled over the top.

• Servings : 4
• Ready in : 35 Minutes
• Course : Appetizers, Main courses
• Recipe Type : Appetizers, Vegetables and site dishes
• Ingredient : Balsamic vinegar, Eggplant, Garlic, Ground black pepper, Onion, Parsley, Quinoa, Red pepper flakes, Red peppers, Salt, Sea salt, Sunflower oil, Zucchini