Eggplant Rollatini with Angel Hair

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    Eggplant Rollatini with Angel Hair

    Eggplant Rollatini with Angel Hair

    (205)
    45min


    178 people made this

    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.

    Ingredients
    Serves: 4 

    • 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

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. 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.
    2. Preheat the oven to 180 degrees C.
    3. 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.
    4. Bake for 15 minutes in the preheated oven until the cheese is melted and lightly browned.
    5. 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.
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    Reviews and Ratings
    Global Ratings:
    (205)

    Reviews in English (205)

    by
    226

    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)

    by
    185

    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)

    by
    134

    I didn't use the prosciutto. I added chopped spinach to the ricotta cheese instead.  -  02 Sep 2008  (Review from Allrecipes USA and Canada)

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