Eggplant Rollatini

This baked eggplant rollatini is made with eggplant slices stuffed with a tasty ricotta filling, rolled up, and topped with tomato sauce and cheese.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 902 Calories

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.

Step 3

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.

Step 4

Dip eggplant slices in egg, then coat with bread crumbs. Heat olive oil in a large skillet over medium-high heat. Fry eggplant slices on each side until golden brown. Remove to a paper towel lined plate to drain.

Step 5

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 tomato pasta sauce over eggplant rolls, and top with shredded mozzarella cheese.