Baked Eggplant Rollatini Recipe

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
• 2 cups shredded mozzarella cheese
• 1 pound angel hair pasta

Instructions

1. Prepare all ingredients for the recipe.
2. Dredge eggplant slices in beaten egg, then coat evenly with breadcrumbs. Heat olive oil in a large skillet over medium-high heat for frying.
3. Fry the breaded eggplant slices until golden brown on both sides. Transfer to a plate lined with paper towels to remove excess oil. Preheat your oven to 350 degrees F (175 degrees C).
4. Spread a thin, even layer of ricotta cheese mixture onto each eggplant slice. Add a slice of prosciutto on top of the ricotta. Roll each slice tightly and arrange them seam-side down in a 9x13-inch baking dish. Cover with your favorite tomato pasta sauce, and sprinkle generously with shredded mozzarella cheese.
5. Bake in the preheated oven for approximately 15 minutes, or until the mozzarella cheese is fully melted and has a light golden-brown color.
6. If serving the eggplant rollatini over pasta, bring a large pot of lightly salted water to a rolling boil while the rolls are baking. Add your favorite pasta shape and cook for 2 to 3 minutes, or until al dente. Drain the pasta thoroughly.
7. Serve the baked eggplant rolls and sauce immediately over the cooked pasta. Enjoy!

Nutrition

• Calories: 902 kcal
• Fat Content: 36 g
• Fiber Content: 12 g
• Sugar Content: 16 g
• Sodium Content: 2225 mg
• Protein Content: 41 g
• Cholesterol Content: 117 mg
• Carbohydrate Content: 104 g
• Saturated Fat Content: 13 g
• Unsaturated Fat Content: 0 g