My go-to chili recipe is this one. Everyone enjoys this now that recipes that were either too hot or too mild have been adjusted for years. even my fiancé, who abhors chili.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 eggplant, peeled and cut lengthwise into 1/4 inch slices
- 1 egg, beaten
- 1 cup Italian seasoned bread crumbs
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 10 slices prosciutto
- 1 (14 ounce) jar spaghetti sauce
- 2 cups shredded mozzarella cheese
- 1 pound angel hair pasta
Instructions
- 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 9×13 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
| Calories | 902 kcal |
| Carbohydrate | 104 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 12 g |
| Protein | 41 g |
| Saturated Fat | 13 g |
| Sodium | 2225 mg |
| Sugars | 16 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Very good and easy to make. Used Greek yogurt as didn’t have the ricotta cheese. Cut the eggplant thinner but still easy to roll. Took 25 minutes to cook in the oven.
I made it with items on hand. I stuffed them with prosciutto, a sprinkle of parmesan, a basil leaf and brick cheese. Brick is a melty cheese that, in Detroit, we use on Detroit style pizza. It was yummy. Thanks Nichol I watch every one of your YouTube videos!
Made this tonight and it came out really good! The only changes I made were to add garlic powder, Italian seasoning and Parmesan cheese to both the breadcrumbs and the ricotta cheese. Also sliced the block of mozzarella instead of shredding it for a slightly thicker melted cheese on top. I did not use prosciutto, just the ricotta mix.
delious
This was a fail for me. The eggplant soaked up too much oil and I couldn’t get it soft enough to roll. Plus I think my eggplant was too small. So I ended up just layering the ingredients it tasted ok. Just not a recipe I’ll repeat.
This was easy to make and DELICIOUS. Kind of like eggplant parm with a twist. I served it with a small side of spaghetti. Will definitely make this again.
I bake the breaded eggplant rather than fry it; less mess and just as tasty. My family loved this recipe with my homemade arrabiata red gravy.
Yay! So good! Family loved it and my kids didn’t even know it was eggplant
Made recipe exactly as written several times. I’m not a huge fan of eggplant, but this was delicious. Looking forward to more in the future.
Came out great ?
Only modifications were adding fresh basil to the ricotta and I sweat the eggplant for about an hour…perfection! Did end up taking about 2 hours including sweating the eggplant, but totally worth it!
It’s a good alginate for meat balls or sausage over spaghetti.
Too salty for my taste.. Needed more cheese I rolled too tightly.. Would have been better with more cheese
Gave this 4 stars only because of my adaptations. My family thought they weren’t eggplant fans until now! To make this lighter, I sliced and sweated the eggplant, rinsed and dried the slices and laid each slice on a hot griddle that had been sprayed with cooking oil for 4 min/side. Skipped breading and frying and followed the rest as instructed. Served with Caesar salad. YUM!! All agreed: MAKE AGAIN!
Great recipe! I used Classico “Spicy Tomato and Parmesan Cream” for the sauce, adding a great “zing”.
This was really good. I sweated the eggplant and breaded it then cooked it in the oven for about 15 minutes. I rolled it with ricotta cheese and left-over steamed rice, covered it with left-over chili with beans topped with mozarella cheese and baked as per recipe. It was so good! Even my husband, who hates eggplant, ate it all.
Added tons to the ricotta mixture for taste, left out the prosciutto for a “meatless” dinner. Sliced my eggplant on my mandolin, I think I will slice thinner than 1/4 inch next time.
I added spinach and nutmeg, garlic and pepper to the ricotta cheese. My husband and I love this recipe. He eats eggplant because it is healthy but he said he loved eggplant prepared this way. There is some prep time involved, but it is definitely a keeper recipe. Thanks for sharing. Jackie Boughton
needs work! Cook much longer than the writer’s recipe. Suggest 25 min plus in oven. Be prepared to use much more oil than recipe indicates.
It didn’t seem to turn out, we spent a ton of time on this recipe and it felt greasy and the flavoring was off, I did not like it all.
What’s not to love? I made my own sauce (can of San Marzano whole tomatoes, sauteed some onion and garlic in a little EVOO, added the tomatoes, salt, pepper, splash of red wine and a bunch of frozen basil that I had in the freezer from my garden). I was out of proscuitto, but I had a block of ham that I shaved very thin, and subbed that instead. One thing to note though, I needed 2 eggs – probably could have used 3, as well as close to 2 cups of bread crumbs to coat 1 eggplant (sliced in 1/4 sliced with my mandoline). I added a bit of Pecorino Romano cheese to the bread crumbs as well, as I usually do when using Italian bread crumbs. Very tasty dinner, and one that I will make again!