Description
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.
Ingredients
- 1 eggplant, peeled and cut lengthwise into 1/4 inch slices
- 1 egg, beaten
- 1 cup Italian seasoned bread crumbs
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 10 slices prosciutto
- 1 (14 ounce) jar spaghetti sauce
- 2 cups shredded mozzarella cheese
- 1 pound angel hair pasta
Instructions
- 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.
- Preheat the oven to 350 degrees F (175 degrees C).
- 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 9×13 inch baking dish. Pour spaghetti sauce over the rolls
- and top with shredded mozzarella cheese.
- Bake for 15 minutes in the preheated oven
- until the cheese is melted and lightly browned.
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4