Eggplant Rollatini

​If you like zucchini rollatini, why not try out Mary Mac's eggplant rollatini recipe? It has delicious fried eggplant, lots of Italian cheese, and prosciutto! Top with sauce and serve with pasta for a hearty meal that's sure to please.

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Ingredients

• 2 medium eggplants
• 2 eggs, beaten
• 2-3 c seasoned breadcrumbs
• Oil for frying
• ¾ lb. prosciutto, very thin slices
• 1 lb. dry ricotta – do not use wet ricotta in this
• 1 lb. scamorza mozzarella or regular mozzarella, shredded
• ½ c grated romano cheese
• ¼ tsp salt
• ⅛ tsp pepper
• ½ tsp basil
• 1 quart red sauce, we use Prego traditional

Directions

• Peel the eggplants and slice lengthwise into ¼ inch thick slices
• Dip the eggplant slices into 1 beaten egg then coat in seasoned breadcrumbs
• In a large skillet, fry eggplant until nicely browned
• Drain fried eggplant on cooling racks
• Crumble the ricotta into a large bowl
• Mix the 3 cheeses together in the bowl using your fingers
• Add salt, pepper, and basil and mix in well
• Beat 1 egg and mix it into the cheese mixture using a fork
• Pour about ¼ inch of sauce on the bottom of the a 9x13 glass baking dish
• Lay 1 slice of eggplant on a smooth clean surface
• Top eggplant with 1 slice of prosciutto
• Sprinkle about ¼ c of the cheese mixture on top of the prosciutto
• Very carefully roll up the eggplant starting with the small end
• Place the roll with the seam down into the dish (spiral should be on the sides)
• Repeat until the baking dish is full
• Lightly top the rolls with sauce and a little sprinkle of cheese
• If you have any extra eggplant, you can assemble them in a small glass dish to bake
• Bake at 350°F for 30 minutes
• Serve with a side of pasta and a little extra sauce poured over the rollatini

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