Zucchini and eggplant roll

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joan ganz

ingredients

• 1 eggplant (about 1 lb)
• 2 tablespoons olive oil
• 2 cups peeled, cooked tomatoes and liquid
• 1 tab lemon juice
• salt and peper to taste
• 1/4 cup cream
• 1 1/2 lbs zucchini
• 1 teaspoon sale
• 1/2 butter
• 1/2 cup chopped onions
• 2/3 cup flour
• 1 cup mild
• 4 eggs, separated
• 1/2 cup grated parmesan chees
• 3 tab fine dry bread crumbs
• `

Source: Joan Ganz

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