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 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 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 cheese is melted and lightly browned.
While the eggplant is 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.
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|Serving Size: 1 Serving (2252g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2139 (43%)|
|Amt Per Serving||% DV|
|Total Fat 237.7g||317 %|
|Saturated Fat 86.8g||434 %|
|Monounsaturated Fat 92.3g|
|Polyunsanturated Fat 36g|
|Cholesterol 887.2mg||273 %|
|Sodium 8761.9mg||302 %|
|Potassium 4563.5mg||120 %|
|Total Carbohydrate 504.8g||148 %|
|Dietary Fiber 38.3g||153 %|
|Sugars, other 466.5g|
|Protein 190.4g||272 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4926
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