Eggplant and zucchini rollatini

Slice the zucchini and eggplant thin lengthwise with a mandolin or a sharp paring knife, not see-through; lay the slices on a towel to absorb excess moisture.

Cook the slices until pliable: either on a baking sheet with a little olive oil in a 400 oven for 10 minutes, or in a skillet in batches about a minute and a half on each side.

Keep a pot of marinara sauce simmering.

Filling: mix ricotta with a pinch of Italian seasoning, an egg, a pinch of salt, a handful of grated Parmigiano, seven or eight finely chopped basil leaves, cubed provolone and shredded mozzarella.

Put a little filling on one end of each slice and roll it up; do not overstuff.

Spread sauce in the pan, pack the rolls in, and drizzle some sauce on top without burying them.

Top with a good handful of Parmigiano and a little provolone and mozzarella.

Optional: moisten panko or regular breadcrumbs with a little olive oil to the texture of wet sand and sprinkle over the top.

Bake at 400 about 25 minutes, until the crumbs are crisp and the cheese melted.