Eggplant Rollatini
Description
This baked eggplant rollatini is made with eggplant slices stuffed with a tasty ricotta filling, rolled up, and topped with tomato sauce and cheese.
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
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2 cups shredded mozzarella cheese
•
1 pound angel hair pasta
Directions
1
Gather the ingredients.
2
Dip eggplant slices in egg, then coat with bread crumbs. Heat olive oil in a large skillet over medium-high heat.
3
Fry eggplant slices 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).
4
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 tomato pasta sauce over eggplant rolls, and top with shredded mozzarella cheese.
5
Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
6
If you want to serve the eggplant rollatini on pasta, bring a large pot of lightly salted water to a boil while eggplant rolls are baking. Add pasta, and cook for 2 to 3 minutes, until tender. Drain.
7
Serve eggplant rolls and sauce over pasta.