Baked Eggplant, Banana, and Zucchini Enchiladas Falsas

                Serves 5 (serve family-style)

                1 cup tomato sauce, divided

                4 egg roll wrappers

                ½ small eggplant, cut into long slabs, divided

                1½ bananas, sliced into ½–inch rounds, divided

                1 small zucchini, cut into long slabs, divided

                ½ cup shredded fontina, divided

                ½ cup shredded parmesan, divided

                1½ tablespoons Nutella, divided

                8 teaspoons torn basil, divided

                1 tablespoon melted butter

                ½ tablespoon confectioner’s sugar

1.       Spread ¼ cup sauce in 9-by-13-inch baking dish.

2.       With point of wrapper facing you, spread with 1½ tablespoons sauce; top (in center) with 1 layer eggplant, 1 banana slice, 1 layer zucchini, 1 tablespoon of each cheese, ½ teaspoon Nutella, and 1 teaspoon basil.  Repeat layering once.  Brush edges with butter, roll up like a burrito.  Brush with butter. 

3.       Cook enchiladas falsas in nonstick skillet over medium heat, 4 minutes.  Transfer to baking dish.  Bake for 12½ minutes at 400°.  Dust with sugar