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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		peeled cut	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
italian bread crumb	1	cup	seasoned	403.4676	0.0	89.7602	2.2667
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
ricotta cheese	1	cup		431.52	7.5392	27.9248	32.1904
prosciutto	10	slices		403.4676	0.0	89.7602	2.2667
spaghetti sauce	1	jar		-	-	-	-
mozzarella cheese	2	cups	shredded	-	-	-	-
angel hair pasta	1	pound		403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.