Sicilian Eggplant and Zucchini Rollatini | Louisiana Kitchen & Culture

Ingredients

• 1 large eggplant, unpeeled
• 1 large zucchini
• 3 tablespoons extra-virgin olive oil
• ⅔ cup dried bread crumbs
• 5 tablespoons chopped pine nuts
• 2 tablespoons dried currants or raisins
• 1½ ounces caciotta or provolone cheese, rind removed and chopped
• 3 tablespoons chopped fresh parsley
• 5 tablespoons smoked ham
• 6 tablespoons your favorite marinara sauce
• 1 extra-large egg white, lightly beaten
• salt and pepper to taste
• 1 cup your favorite marinara sauce
• 3 ounces caciotta or provolone cheese, rind removed and sliced into 8 thin slices