Recipe Details
Ingredients
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1eggplant, peeled and cut lengthwise into 1/4 inch slices
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1egg, beaten
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1cupItalian seasoned bread crumbs
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2tablespoonsolive oil
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1cupricotta cheese
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10slicesprosciutto
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1(14 ounce) jarspaghetti sauce
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2cupsshredded mozzarella cheese
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1poundangel hair pasta
Cooking Directions
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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.
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Preheat the oven to 350 degrees F (175 degrees C).
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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 9×13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.
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Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
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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
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories902 | |
% Daily Value * | |
Total Fat 36g |
46% |
Saturated Fat 13g |
63% |
Cholesterol 117mg |
39% |
Sodium 2225mg |
97% |
Total Carbohydrate 104g |
38% |
Dietary Fiber 12g |
43% |
Total Sugars 16g |
|
Protein 41g |
83% |
Vitamin C 5mg |
6% |
Calcium 535mg |
41% |
Iron 6mg |
33% |
Potassium 927mg |
20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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