Eggplant Rollatini

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather the ingredients.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Dip eggplant slices in egg, then coat with bread crumbs. Heat olive oil in a large skillet over medium-high heat.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Fry eggplant slices 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).'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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. Pour tomato pasta sauce over eggplant rolls, and top with shredded mozzarella cheese.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'If you want to serve the eggplant rollatini on pasta, bring a large pot of lightly salted water to a boil while eggplant rolls are baking. Add pasta, and cook for 2 to 3 minutes, until tender. Drain.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Serve eggplant rolls and sauce over pasta.'}

📊 Nutrition Facts

Per serving (4 servings total)