Eggplant Rollatini Recipe

Directions

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

Methods :

Step 1

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 2

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

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 9×13 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.