Rating: 4.5 stars
226 Ratings
  • 5 star values: 149
  • 4 star values: 49
  • 3 star values: 19
  • 2 star values: 2
  • 1 star values: 7

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.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Advertisement

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.

    Advertisement
  • 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.

Nutrition Facts

902 calories; protein 41.4g; carbohydrates 104.3g; fat 35.9g; cholesterol 116.5mg; sodium 2225mg. Full Nutrition
Advertisement