Eggplant Rollatini

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.

Step: 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.

Step: 2

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

Step: 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.

Step: 4

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

Step: 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: 902 calories; protein 41.4g; carbohydrates 104.3g; fat 35.9g; cholesterol 116.5mg; sodium 2225mg.

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