Eggplant Rollatini

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 (121)

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187

t_jones

Jan. 9, 2008

"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 o..." See moref room to add and play with."

138

marty

Jul. 1, 2008

"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 ..." See morethat 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. "

102

Mattsky

Sep. 2, 2008

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