For a richer flavor, use a blend of ricotta and Parmesan cheese in the filling. If you are sensitive to salt, use low-sodium prosciutto and reduce the amount of salt added to the pasta water. To prevent the eggplant from becoming soggy, make sure to drain it well after frying. This dish can be assembled ahead of time and baked just before serving. For a vegetarian option, omit the prosciutto and add a layer of sautéed spinach or mushrooms to the filling.
Eggplant Rollatini
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS636
Transport yourself to a sun-drenched Italian trattoria with every bite of this Eggplant Rollatini. Delicate eggplant slices embrace a creamy ricotta and savory prosciutto filling, baked to golden perfection in a vibrant tomato sauce. A truly comforting and elegant dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate104 g
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Cholesterol117 mg
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Fiber12 g
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Protein41 g
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Saturated Fat13 g
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Sodium2225 mg
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Sugar16 g
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Fat36 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare the Eggplant: Dip each eggplant slice into the beaten egg, allowing any excess to drip off. Then, dredge in the Italian seasoned breadcrumbs, ensuring each slice is fully coated. (5 minutes)
02 Step
Recipe View 15 mins Fry the Eggplant: Heat the olive oil in a large skillet over medium-high heat. Fry the breaded eggplant slices in batches, until golden brown on both sides. Transfer the fried eggplant to a paper towel-lined plate to drain excess oil. (10-15 minutes)
03 Step
Recipe View 2 mins Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C). (2 minutes)
04 Step
Recipe View 15 mins Assemble the Rollatini: Spread a thin, even layer of ricotta cheese over each fried eggplant slice. Top with a slice of prosciutto. Roll the eggplant up tightly, starting from one end, and place seam-side down in a 9x13 inch baking dish. (15 minutes)
05 Step
Recipe View 20 mins Bake: Pour the spaghetti sauce evenly over the eggplant rolls. Sprinkle generously with shredded mozzarella cheese. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned. (20 minutes)
06 Step
Recipe View 5 mins Cook the Pasta: While the eggplant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta and cook according to package directions (usually 2-3 minutes) until al dente. Drain well. (5 minutes)
07 Step
Recipe View 2 mins Serve: Serve the eggplant rollatini and sauce over a bed of angel hair pasta. Garnish with fresh basil leaves, if desired. Enjoy! (2 minutes)
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RECIPE REVIEWS
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Eloisa Ullrich
Feb 25, 2024The instructions were clear and easy to follow, even for a beginner cook like me. I will definitely be making this again!
Keely Bernhard
Sep 19, 2023This recipe is fantastic! The eggplant was perfectly cooked, and the filling was so flavorful. My family loved it!
Catalina Cummerata
Jan 26, 2023I thought the dish was quite delicious, but the eggplant came out a bit oily. Maybe I should reduce the amount of olive oil next time.
Ansel Will
Nov 26, 2022I've made this recipe several times, and it's always a hit. I like to add a pinch of red pepper flakes to the ricotta filling for a little extra kick.