| Prep time: | 15 Min |
| Cook time: | 30 Min |
| Ready in: | 45 Min |
| SERVINGS: |
| Original yield: 4 servings |
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
* 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. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.
* Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
* 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.
