Name: Eggplant Rollatini
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Eggplant, peeled and cut lengthwise into 1/4 inch slices - 1; Egg, beaten - 1; Italian seasoned bread crumbs - 1 cup; Olive oil - 2 tablespoons; Ricotta cheese - 1 cup; Prosciutto - 10 slices; Spaghetti sauce - 1 (14 ounce) jar; Shredded mozzarella cheese - 2 cups; Angel hair pasta - 1 pound

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Eggplant Rollatini

1. Eggplant, peeled and cut lengthwise into 1/4 inch slices - 1

2. Egg, beaten - 1

3. Italian seasoned bread crumbs - 1 cup

4. Olive oil - 2 tablespoons

5. Ricotta cheese - 1 cup

6. Prosciutto - 10 slices

7. Spaghetti sauce - 1 (14 ounce) jar

8. Shredded mozzarella cheese - 2 cups

9. Angel hair pasta - 1 pound

How to cook deliciously - Eggplant Rollatini

1. Stage

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.

2. Stage

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

3. Stage

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.

4. Stage

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

5. Stage

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.