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Eggplant and Prosciutto Rollatini

Rated as 4.6 out of 5 Stars

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook RHONDA76FL."
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45 m servings 789
Original recipe yields 4 servings


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  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 9x13 inch baking dish. Pour pasta 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.

Nutrition Facts

Per Serving: 789 calories; 37.4 71.7 42.2 134 2031 Full nutrition

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This recipe was delicious! I did change it a little...I just layed foil on the BBQ and cooked the eggplant that way instead of frying it. I used panko (seasoned with garlic powder, italian seaso...

flavors were very good though I did not get mine to "roll". Maybe my eggplant was too small. I ended up just making this into a casserole: I put a ricotta layer between 2 eggplant slices since I...