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.
1 eggplant, peeled and cut lengthwise into 1/2cm slices
1 egg, beaten
1 cup (115g) breadcrumbs
2 tablespoons olive oil
1 cup ricotta cheese
10 slices prosciutto
1 (400g) jar tomato pasta sauce
2 cups (230g) grated mozzarella cheese
230g angel hair pasta
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Dip the eggplant slices in egg, then coat with breadcrumbs. Heat the olive oil in a large frypan over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.
Preheat the oven to 180 degrees C.
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 20x30cm baking dish. Pour pasta sauce over the rolls and top with grated mozzarella cheese.
Bake for 15 minutes in the preheated oven until the cheese is melted and lightly browned.
While the eggplant rolls are cooking, 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.