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Eggplant Rollatini

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 ½ c tomato sauce (a little extra for pasta)
1- 1 1/2 cups shredded mozzarella cheese
3 T parmesan
1 (8 ounce) package pasta of choice

Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-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

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 9×13 inch baking dish. Pour tomato sauce over the rolls, and top with shredded mozzarella and parmesan cheese.

Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
While the eggplant rolls are baking prepare pasta according to package directions.
Warm some extra sauce.
Serve the eggplant rolls and sauce over pasta, with a little extra sauce and cheese.

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