Eggplant Rollatini

1. 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. 2

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

3. 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. 4

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

5. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.