Eggplant Rollatini

Gather the ingredients.

Dip eggplant slices in egg, then coat with bread crumbs. Heat olive oil in a large skillet over medium-high heat.

Fry eggplant slices 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 tomato pasta sauce over eggplant rolls, and top with shredded mozzarella cheese.

Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.

If you want to serve the eggplant rollatini on pasta, bring a large pot of lightly salted water to a boil while eggplant rolls are baking. Add pasta, and cook for 2 to 3 minutes, until tender. Drain.

Serve eggplant rolls and sauce over pasta.