Ingredients
4
4 servings
- •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
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 902
- Carbohydrate: 104g
- Fat: 36g
- Fiber: 12g
- Protein: 41g
- Sugar: 16g
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