Directions:
- 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.
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
- 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
| Amount Per 1 Serving | |||
| Calories | 812.14 Kcal (3400 kJ) | ||
| Calories from fat | 179.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.93g | 31% | |
|---|---|---|---|
| Cholesterol | 83.18mg | 28% | |
| Sodium | 907.03mg | 38% | |
| Potassium | 689.97mg | 15% | |
| Total Carbs | 114.18g | 38% | |
| Sugars | 11.69g | 47% | |
| Dietary Fiber | 10.74g | 43% | |
| Protein | 45.58g | 91% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 399.7mg | 2221% | |
| Calcium | 742.6mg | 74% | |
| Amount Per 100 g | |||
| Calories | 202.55 Kcal (848 kJ) | ||
| Calories from fat | 44.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.97g | 31% | |
|---|---|---|---|
| Cholesterol | 20.75mg | 28% | |
| Sodium | 226.21mg | 38% | |
| Potassium | 172.08mg | 15% | |
| Total Carbs | 28.48g | 38% | |
| Sugars | 2.92g | 47% | |
| Dietary Fiber | 2.68g | 43% | |
| Protein | 11.37g | 91% | |
| Vitamin C | 0.9mg | 6% | |
| Iron | 99.7mg | 2221% | |
| Calcium | 185.2mg | 74% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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