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Eggplant Rollatini

Rhonda Hill
  • 45 minutes
  • Serves 4

INGREDIENTS

1

eggplant, peeled and cut lengthwise into 1/4 inch slices

1

egg, beaten

1 cup

Italian seasoned bread crumbs

2 tbsp

olive oil

1 cup

ricotta cheese

10

slices prosciutto

1

jar spaghetti sauce

2 cups

shredded mozzarella cheese

1 lb

angel hair pasta