Eggplant & Zucchini Rollatini

• 1 large eggplant
• 1/2 teaspoon salt
• 1/3 cup chopped onion
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 2 cans (28 ounces each) crushed tomatoes
• 1/4 cup dry red wine or vegetable broth
• 1 tablespoon sugar
• 2 teaspoons each dried oregano and dried basil
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups shredded part-skim mozzarella cheese
• 1 package (8 ounces) cream cheese, softened and cubed
• 1 large zucchini, thinly sliced
• 2 tablespoons plus 1/2 cup olive oil, divided
• 2 large eggs, lightly beaten
• 1 cup dry bread crumbs
• 1/2 cup grated Parmesan cheese

1. Peel and slice eggplant lengthwise into sixteen 1/8-in.-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes. Rinse and drain.
2. In a large saucepan, saute onion and garlic in oil until tender. Add the remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes to allow flavors to blend, stirring occasionally.
3. Preheat oven to 350u0b0. In a large bowl, combine mozzarella and cream cheese; mix well. In a large skillet, saute zucchini in 2 tablespoons oil until tender; remove and set aside.
4. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then bread crumbs. Fry eggplant in remaining oil in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.
5. Spoon 1 cup sauce into an ungreased 13x9-in. baking dish. Layer eggplant slices with zucchini; top each with 3 tablespoons cheese mixture. Roll up and place seam side down in baking dish. Top with remaining sauce. Cover and bake until bubbly, 30-35 minutes. Sprinkle with Parmesan cheese.

eggplant, salt, onion, garlic, olive oil, tomatoes, red wine, sugar, oregano, salt, pepper, mozzarella cheese, cream cheese, zucchini, olive oil, eggs, bread crumbs, parmesan cheese

Taken from www.tasteofhome.com/recipes/eggplant-zucchini-rollatini/ (may not work)