Eggplant and Prosciutto Rollatini Recipe -
Eggplant and Prosciutto Rollatini Recipe
  • READY IN 45 mins

Eggplant and Prosciutto Rollatini

Recipe by  

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook RHONDA76FL."

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Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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 pasta 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.
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Reviews More Reviews

Sep 06, 2011

This recipe was delicious! I did change it a little...I just layed foil on the BBQ and cooked the eggplant that way instead of frying it. I used panko (seasoned with garlic powder, italian seasoning and s&p) instead of bread crumbs because that is what I had on hand. (might try bread crumbs next time to see which is actually better) I used sauce made from my garden tomatoes (eggplant also was from the garden) and instead of angel hair pasta I used a small ziti cause I hate going to the grocery store when I have similar items in the house. The flavors were very complemetary, very good recipe.

Jul 22, 2012

flavors were very good though I did not get mine to "roll". Maybe my eggplant was too small. I ended up just making this into a casserole: I put a ricotta layer between 2 eggplant slices since I could not get them to roll and just put them in a layer in the pan. It took 2, not 1, eggs to coat all my eggplant slices and I needed 2 tb per batch, not a total of 2 tb of olive oil to fry em the proportions were off for me but easily fixable. Since I did a casserole and not rollps the strips of prosciutto didn't work well (too hard to cut being a dry meat) so I diced it up and sprinkled it over the top. Overall in the end I used the same ingredients so got the same flavor....just in a not rolled up version. My husband who does NOT like eggplant deemed it "pretty good".


5 Ratings

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  • Calories
  • 789 kcal
  • 39%
  • Carbohydrates
  • 71.7 g
  • 23%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 37.4 g
  • 58%
  • Fiber
  • 8.9 g
  • 36%
  • Protein
  • 42.2 g
  • 84%
  • Sodium
  • 2031 mg
  • 81%

* Percent Daily Values are based on a 2,000 calorie diet.

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