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Ricotta Stuffed Eggplant Rolls

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner Italian
Ricotta Stuffed Eggplant Rolls
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
Dip sliced eggplant in a beaten egg, then coat with crushed bread crumbs. Heat a generous amount of olive oil in a large skillet over medium-high heat. Fry the eggplant slices on each side until they acquire a golden brown hue. Remove to a paper towel-lined plate to drain excess moisture.
2
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
3
Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a delicate slice of prosciutto on top of each one. Roll up the eggplant tightly, and position seam-side down in a 9x13-inch baking dish. Pour a moderate amount of tomato pasta sauce over the eggplant rolls, and top with shredded mozzarella cheese.
4
Bake in the preheated oven for 15 minutes, until the cheese is melted and lightly browned.
5
While the eggplant rolls are baking, bring a large pot of salted water to a boil. Add the angel hair pasta, and cook for 2 to 3 minutes, until it reaches a tender state. Drain the pasta. Serve the eggplant rolls and sauce over cooked pasta