Eggplant Rollatini Best Family Recipes

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Eggplant Rollatini

"After having eggplant rollatine at a restaurant, and it become surely delicious! I determined that I HAD to learn how to make it. Here is what I got here up with."

Ingredients :

1 eggplant, peeled and cut lengthwise into 1/four inch slices
1 egg, crushed
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 :

Prep : 15M	Cook : 4M	Ready in : 45M

Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-excessive heat. Fry the eggplant on every facet until golden brown. Remove to a paper towel lined plate to drain.
Preheat the oven to 350 levels F (a hundred seventy five tiers 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 mins inside the preheated oven, till the cheese is melted and gently browned.
While the eggplant rolls are baking, bring a big pot of gently salted water to a boil. Add the angel hair pasta, and cook for 2 to a few minutes, until smooth. Drain. Serve eggplant rolls and sauce over pasta.

Notes :

Reynolds® Aluminum foil may be used to maintain meals moist, prepare dinner it lightly, and make clean-up easier.

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