Eggplant Rollatini

Eggplant Rollatini

129 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
RHONDA76FL
Recipe by  RHONDA76FL

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  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.
  4. Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
  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.

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Reviews (129)

Rate This Recipe
t_jones
196

t_jones

I didn't find this fast or easy as others said . I sweated the eggplant first . I also added roasted garlic and spinach to the ricotta mixture. It was fantastic. This is a great recipe that has alot of room to add and play with.

marty
152

marty

I've made this twice and really enjoy it. I made a lighter version the second time though. Instead of using a whole egg and frying it, I used a couple of eggwhites mixed with a little water. I dipped that in bread brumbs and put them under the broiler about 5 minutes per side on a baking sheet sprayed with cooking spray. It takes no extra time really. I also used part skim ricotta.

Mattsky
111

Mattsky

I didn't use the prosciutto. I added chopped spinach to the ricotta cheese instead.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 987 cal
  • 49%
  • Fat
  • 40.7 g
  • 63%
  • Carbs
  • 107.4 g
  • 35%
  • Protein
  • 48.4 g
  • 97%
  • Cholesterol
  • 142 mg
  • 47%
  • Sodium
  • 2302 mg
  • 92%

Based on a 2,000 calorie diet

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Eggplant Tomato Bake

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Classico Eggplant Rollatini