After having eggplant rollatine at a restaurant, and it was absolutely delicious! I decided that I HAD to learn how to make it. Here is what I came up with.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
902 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.
Step 3
Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.
Step 4
Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
Step 5
While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve eggplant rolls and sauce over pasta.
Ingredients
1 egg, beaten
1 cup ricotta cheese
2 tablespoons olive oil
2 cups shredded mozzarella cheese
1 cup Italian seasoned bread crumbs
1 pound angel hair pasta
1 (14 ounce) jar spaghetti sauce
10 slices prosciutto
1 eggplant, peeled and cut lengthwise into 1/4 inch slices
