Preheat a broiler (griller). Slice the eggplant lengthwise into 8 slices each ¼ inch (6 mm) thick. Slice the zucchini lengthwise into 8 slices each ½ inch (3 mm) thick. Using about ¼ teaspoon of the olive oil for each side, lightly brush both sides of each eggplant and zucchini slice.

Arrange the eggplant slices on a rack in a broiler pan and broil (grill) until barely cooked on one side, about 5 minutes. Turn the slices over and broil until lightly golden, 4-5 minutes longer. Remove from the broiler, transfer to a plate and let cool.

Arrange the zucchini slices on the rack in the broiler pan and broil until barely cooked on one side, about 4 minutes. Turn the zucchini slices over and broil until just tender, 2-3 minutes longer. Remove the slices from the broiler, transfer to a plate and let cool.

Position a rack in the middle of an oven and preheat to 400°F (200° C). Lightly brush the remaining olive oil over the bottom and sides of an 8-inch (20-cm) square nonmetal baking dish.

To make the stuffing, in a bowl, stir together all the stuffing ingredi­ents, including salt and pepper to taste, until blended.

To assemble the rollatini, on a clean work surface, lay 1 eggplant slice and place 1 zucchini slice on top of it. Using your fingertips, gently shape 2-3 tablespoons of the stuffing into a log and place in the center of the zucchini slice. Fold both ends of the eggplant and zucchini over the stuffing to cover fully, overlapping the ends. Place seam-side down in the prepared baking dish. Repeat with the remaining slices and stuffing.

Cover the dish with aluminum foil and place in the center of the oven. Immediately reduce the heat to 350° F (180° C) and bake until heated through, 20-25 minutes.

Spoon the tomato sauce evenly over the rolls and re-cover the dish. Bake until cooked through, 15-20 minutes. Divide the cheese slices evenly among the rollatini, placing them over the center of each roll. Bake, uncovered, until the cheese melts, 6-8 minutes.

Remove from the oven and let stand for a few minutes. To serve, transfer 2 rolls to each warmed indi­vidual plate and serve immediately.