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Name: Eggplant Rollatini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: not set
Ingredients: 1 Eggplant Peeled and cut lengthwise 1/4 inch slices; 1 Egg Beaten; 1 cup italian seasoned bread crumbs; 2 tablespoons olive oil; 1 cup Ricotta Cheese part skim; 10 slices Prosciutto; 1 jar Spaghetti Sauce 14 oz; 2 cups shredded mozzarella cheese; 1 package Angel Hair pasta 8 oz

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INGREDIENTS

1 Eggplant ; Peeled and cut lengthwise 1/4 inch slices
1 Egg ; Beaten
1 cup italian seasoned bread crumbs
2 tablespoons olive oil
1 cup Ricotta Cheese part skim
10 slices Prosciutto
1 jar Spaghetti Sauce ; 14 oz
2 cups shredded mozzarella cheese
1 package Angel Hair pasta ; 8 oz

INSTRUCTIONS

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.

NOTES

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Eggplant Rollatini

1 Eggplant Peeled and cut lengthwise 1/4 inch slices
1 Egg Beaten
1 cup italian seasoned bread crumbs
2 tablespoons olive oil
1 cup Ricotta Cheese part skim
10 slices Prosciutto
1 jar Spaghetti Sauce 14 oz
2 cups shredded mozzarella cheese
1 package Angel Hair pasta 8 oz

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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Nutrition

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Serving Size: 1 Serving (2252g)
Recipe Makes: 1 Servings

Calories: 4926
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 %
Powered by: USDA Nutrition Database 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.

About Our Nutrition Facts

Calories per serving: 4926

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