Eggplant Rollatini

by on July 17, 2012 » Add the first comment.
Print Friendly
Eggplant Rollatini
recipe image
Rated: rating
Submitted By: RHONDA76FL
Photo By: Allrecipes
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Servings: 4
“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.”
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 (8 ounce) package angel hair pasta
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 9×13 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.

Find more like this: Grandpa's Use Only

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.