eggplant rollatini

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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 each slice of eggplant. place a slice of prosciutto 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.
• 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.