Eggplant Rollatini

Eggplant Rollatini
Eggplant Rollatini might be a good recipe to expand your main course recipe box. This recipe covers 36% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 1024 calories, 45g of protein, and 40g of fat each. A mixture of olive oil, ricotta cheese, seasoned bread crumbs, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

1
Dip the eggplant slices in egg, then coat with bread crumbs.
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BreadcrumbsBreadcrumbs
EggplantEggplant
DipDip
EggEgg
2
Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown.
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Olive OilOlive Oil
EggplantEggplant
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Frying PanFrying Pan
3
Remove to a paper towel lined plate to drain.
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Paper TowelsPaper Towels
4
Preheat the oven to 350 degrees F (175 degrees C).
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OvenOven
5
Spread a thin layer of ricotta cheese onto each slice of eggplant.
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Ricotta CheeseRicotta Cheese
EggplantEggplant
SpreadSpread
6
Place a slice of prosciutto onto each one.
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ProsciuttoProsciutto
7
Roll up tightly, and place seam side down in a 9x13 inch baking dish.
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RollRoll
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Baking PanBaking Pan
8
Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.
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Shredded MozzarellaShredded Mozzarella
Pasta SaucePasta Sauce
RollRoll
9
Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
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CheeseCheese
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OvenOven
10
While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil.
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EggplantEggplant
RollRoll
WaterWater
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PotPot
11
Add the angel hair pasta, and cook for 2 to 3 minutes, until tender.
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Angel Hair PastaAngel Hair Pasta
12
Drain.
13
Serve eggplant rolls and sauce over pasta.
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EggplantEggplant
PastaPasta
RollRoll
SauceSauce
DifficultyHard
Ready In45 m.
Servings4
Health Score28
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