Ingredients

• 1 eggplant , peeled and cut lengthwise into ¼-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
• 2 cups shredded mozzarella cheese
• 1 pound angel hair pasta , Optional

Instructions

1. 1 Gather the ingredients.
2. 2 Dip eggplant slices in egg, then coat with bread crumbs. Heat olive oil in a large skillet over medium-high heat.
3. 3 Fry eggplant slices on each side until golden brown. Remove to a paper towel lined plate to drain. Preheat the oven to 350 degrees F (175 degrees C).
4. 4 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 tomato pasta sauce over eggplant rolls, and top with shredded mozzarella cheese.
5. 5 Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
6. 6 If you want to serve the eggplant rollatini on pasta, bring a large pot of lightly salted water to a boil while eggplant rolls are baking. Add pasta, and cook for 2 to 3 minutes, until tender. Drain.
7. 7 Serve eggplant rolls and sauce over pasta.

Nutrition per serving