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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

901.8 calories; 41.4 g protein; 104.3 g carbohydrates; 116.5 mg cholesterol; 2225 mg sodium. Full Nutrition

Reviews (171)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2008
I didn't find this fast or easy as others said . I sweated the eggplant first . I also added roasted garlic and spinach to the ricotta mixture. It was fantastic. This is a great recipe that has alot of room to add and play with. Read More
(234)

Most helpful critical review

Rating: 3 stars
08/21/2011
Being of Italian descent - Mom & Gramma gave me a tip to make this dish so much easier. First slice egplant lengthwise 1/8". Coat slices w/flour then dip in eggwash. No breadcrumbs! Then fry in oil. Cool & drain on papertowels. Stack slices when cool - wrap in foil then into a freezer bag & into freezer. When you want to make this dish just defrost. The hard part is over!! Read More
(37)
222 Ratings
  • 5 star values: 147
  • 4 star values: 48
  • 3 star values: 18
  • 2 star values: 2
  • 1 star values: 7
Rating: 5 stars
01/09/2008
I didn't find this fast or easy as others said . I sweated the eggplant first . I also added roasted garlic and spinach to the ricotta mixture. It was fantastic. This is a great recipe that has alot of room to add and play with. Read More
(234)
Rating: 4 stars
07/01/2008
I've made this twice and really enjoy it. I made a lighter version the second time though. Instead of using a whole egg and frying it, I used a couple of eggwhites mixed with a little water. I dipped that in bread brumbs and put them under the broiler about 5 minutes per side on a baking sheet sprayed with cooking spray. It takes no extra time really. I also used part skim ricotta. Read More
(197)
Rating: 5 stars
09/02/2008
I didn't use the prosciutto. I added chopped spinach to the ricotta cheese instead. Read More
(141)
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Rating: 5 stars
02/22/2007
This was wonderful! I am a huge eggplant rollatini fan but this was the first time I attempted it on my own and it turned out great - even my husband who has never been an eggplant fan loved it! The only change I made was to add some fresh basil to the ricotta. I also made my own basic sauce lots of fresh basil and tomatoes. Read More
(81)
Rating: 5 stars
03/16/2008
This was great! Instead of proscuitto I mixed some cooked sausage (which I took out of the casing and browned on the stove) with the ricotta. I also added parsley to the ricotta. Outstanding! Read More
(66)
Rating: 5 stars
02/03/2008
So great! I made it a point to "sweat" out the slices to rid the bitterness. Read More
(45)
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Rating: 5 stars
08/24/2008
Thanks for this recipe! I don't know why I never made this from scratch before! I usually make eggplant like Lasagna. I did not use Prosciutto. And I didn't peel the eggplant I left the skin on. Also soaked it for a little bit first. I made a ricotta cheese mixture that I do for lasagna which is ricotta egg Italian Medley seasoning and shredded mozzarella...I mix it all together before spreading it on the eggplant. I think next time I'll add garlic powder to the bread crumbs and spinach to the ricotta mixture. I also want to broil it instead of fry it next time. Of course I use LOTS of shredded cheese on top! It was yummy! I'll be making this for my daughters 3rd B-day party in December rather than paying 35 for half tray for it from my local deli (but theirs is really good too). Thanks for sharing!!! Read More
(43)
Rating: 5 stars
07/02/2009
This recipe was fantastic! I did make some healthy modifications and the recipe was still five stars so I thought I would share. First I breaded the eggplant using panko bread crumbs and italian seasoning. Then I broiled it instead of frying. It took about 5 minutes on each side (or until brown/crispy). Then I used low fat ricotta (which cuts the fat significantly). I did add some italian seasoning and about a 1/4 cup each of parmesan and asiago cheese to the ricotta for extra flavor (this added some fat but increased the flavor- of course could leave it out also). I substituted fresh spinach for the prosciutto and instead of using jar sauce I made up a quick sauce with just organic diced (for texture) and crushed tomatoes lots of garlic and basil salt pepper to taste. Let it simmer while I was preparing the eggplant (about 30 minutes). The result was perfect. The eggplant retained it's form and didn't get mushy (one of my gripes about eggplant parmesan) and the flavors were wow! Enjoy! Read More
(43)
Rating: 4 stars
10/03/2008
I can eat eggplant made this way. Even the kids ate it and liked it. I sweated it out with salt as suggested added spinach garlic S&P and nutmeg to the ricotta had to make my own breadcrumbs and pasta sauce because i ran out. Kind of labor intensive though not a great recipe for a weeknite without all the ingredients on hand premade. Probably took 1.5 hrs total for making 7 rolls. and you use more than 2 tbspn of EVOO to fry. Leftovers were good as well. had w/ brown rice. would make again for a weekend meal Read More
(39)
Rating: 3 stars
08/21/2011
Being of Italian descent - Mom & Gramma gave me a tip to make this dish so much easier. First slice egplant lengthwise 1/8". Coat slices w/flour then dip in eggwash. No breadcrumbs! Then fry in oil. Cool & drain on papertowels. Stack slices when cool - wrap in foil then into a freezer bag & into freezer. When you want to make this dish just defrost. The hard part is over!! Read More
(37)