After having delicious eggplant rollatini at a restaurant, I decided that I HAD to learn how to make it. Here is what I came up with. Eggplant slices are rolled around ricotta and prosciutto and served with angel hair pasta.
I didn't find this fast or easy as others said . I sweated the eggplant first . I also added roasted garlic and spinach to the ricotta mixture. It was fantastic. This is a great recipe that has alot of room to add and play with. - 09 Jan 2008 (Review from Allrecipes USA and Canada)
I've made this twice and really enjoy it. I made a lighter version the second time though. Instead of using a whole egg and frying it, I used a couple of eggwhites mixed with a little water. I dipped that in bread brumbs and put them under the broiler about 5 minutes per side on a baking sheet sprayed with cooking spray. It takes no extra time really. I also used part skim ricotta. - 01 Jul 2008 (Review from Allrecipes USA and Canada)
I didn't use the prosciutto. I added chopped spinach to the ricotta cheese instead. - 02 Sep 2008 (Review from Allrecipes USA and Canada)