Eggplant Rollatini...
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients1 eggplant, peeled and cut lengthwise into 1/4 inch slices1 egg, beaten 1 cup Italian seasoned bread crumbs 2 tablespoons olive oil 1 cup ricotta cheese 10 slices prosciutto 1 (14 ounce) jar spaghetti sauce no salt2 cups shredded mozzarella cheese
Directions
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 the oven to 350 degrees F (175 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 9x13 inch baking dish.
Top with shredded mozzarella cheese.
Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
Serve eggplant rolls
Number of Servings: 4
Recipe submitted by SparkPeople user CAMARO0583.
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 the oven to 350 degrees F (175 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 9x13 inch baking dish.
Top with shredded mozzarella cheese.
Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
Serve eggplant rolls
Number of Servings: 4
Recipe submitted by SparkPeople user CAMARO0583.
Nutritional Info Amount Per Serving
- Calories: 260.2
- Total Fat: 9.5 g
- Cholesterol: 75.7 mg
- Sodium: 575.0 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 4.4 g
- Protein: 14.2 g
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