Directions:
- INGREDIENTS
- * 1 eggplant, peeled and cut lengthwise into 1/4 inch slices
- * 1 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
- * 2 cups shredded mozzarella cheese
- * 1 (8 ounce) package angel hair pasta
- DIRECTIONS
- 1. 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.
- 2. Preheat the oven to 350 degrees F (175 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 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded 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 baking, 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3177.52 Kcal (13304 kJ) | ||
| Calories from fat | 920.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 102.29g | 157% | |
|---|---|---|---|
| Cholesterol | 505.13mg | 168% | |
| Sodium | 6791.64mg | 283% | |
| Potassium | 2807.93mg | 60% | |
| Total Carbs | 350.93g | 117% | |
| Sugars | 54.04g | 216% | |
| Dietary Fiber | 40.67g | 163% | |
| Protein | 212.78g | 426% | |
| Vitamin C | 29mg | 48% | |
| Iron | 806.3mg | 4480% | |
| Calcium | 3016mg | 302% | |
| Amount Per 100 g | |||
| Calories | 166.96 Kcal (699 kJ) | ||
| Calories from fat | 48.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 157% | |
|---|---|---|---|
| Cholesterol | 26.54mg | 168% | |
| Sodium | 356.85mg | 283% | |
| Potassium | 147.54mg | 60% | |
| Total Carbs | 18.44g | 117% | |
| Sugars | 2.84g | 216% | |
| Dietary Fiber | 2.14g | 163% | |
| Protein | 11.18g | 426% | |
| Vitamin C | 1.5mg | 48% | |
| Iron | 42.4mg | 4480% | |
| Calcium | 158.5mg | 302% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Italian Eggplant Rollatini
Eggplant, peeled and cut lengthwise into 1/4 inch slices and 8 more.. -
Eggplant Rollatini
Eggplant, peeled and cut lengthwise into 1/4 inch slices and 8 more.. -
Easy Eggplant Parmesan
Eggplant, peeled and cut into 1/3 inch slices and 6 more.. -
Stuffed Eggplant Parmesan Rolls
Eggplant, ends trimmed, Sea salt , or as needed and 9 more.. -
Vegetable Stacks
Olive oil, Eggplant, cut in 12 slices (1/2 inch thick ) and 8 more.. -
Eggplant Parmigiana
Eggplants; peeled cut into 1/4-in rounds and 8 more.. -
Eggplant, Roasted Pepper and Chicken Pitas
Eggplants , cut into 1/2-inch slices, Salt and 11 more.. -
Eggplant Parmigiana
Eggplant, Eggs, Flour, Olive oil, Canola oil and 6 more.. -
Mediterranean Eggplant Salad
Eggplant, peeled, Eggs, Half-and-half cream and 13 more.. -
My Mama's Eggplant Parmigiana
Eggplant (about 12 oz), Egg, slightly beaten, Water and 5 more..
Also Try
-
-
-
-
-
-
-
-
Eggplant Lovers Stuffed Eggplant
Eggplant, Extra virgin olive oil, divided, Ground beef and 10 more.. -
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
