Eggplant and Prosciutto Rollatini


  • 1 (8 ounce) package angel hair pasta
  • 2 cups shredded mozzarella cheese
  • 14 ounces Classico® Tomato and Basil Sauce
  • 10 slices prosciutto
  • 1 cup ricotta cheese
  • 2 tablespoons olive oil
  • 1 cup Italian seasoned bread crumbs
  • + 2 more ingredients
    • 1 egg, beaten
    • 1 eggplant, peeled and cut lengthwise into ¼ inch slices

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 lay...

View full recipe at SpringPad


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