About this recipe:After having this at a restaurant, I decided that I HAD to learn how to make it. Here is what I came up with.
1 aubergine, peeled and cut lengthways into 6mm slices
1 egg, beaten
125g seasoned dried breadcrumbs
2 tablespoons olive oil
250g ricotta cheese
10 slices prosciutto
1 (400g) jar pasta sauce
225g grated mozzarella cheese
1/2 (500g) packet vermicelli pasta
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Method Prep:15min › Cook:30min › Ready in:45min
Dip the aubergine slices in egg, then coat with breadcrumbs. Heat the olive oil in a large frying pan over medium-high heat. Fry the aubergine on each side until golden brown. Remove to a plate lined with kitchen roll to drain.
Preheat the oven to 180 C / Gas 4.
Spread a thin layer of ricotta cheese onto each slice of aubergine. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 22x33cm baking dish. Pour pasta sauce over the rolls, and top with grated mozzarella cheese.
Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.
While the aubergine rolls are baking, bring a large pot of lightly salted water to the boil. Add the pasta, and cook for 2 to 3 minutes, until tender. Drain. Serve aubergine rolls and sauce over pasta.
Made this with homegrown aubergine, homemade egg pasta and spicy italian sauce. Didn't have enough procuitto so made it up with thin chorizo slices.
We have hardly ever eaten aubergine before and this looked so different that we were a bit sceptical, and had a takeaway lined up as a fallback, but it was so nice and very filling that we had enough for the following night as well.
This rates as one of the best adventures we have had from allrecipes.
TRY IT you will love it. - 15 Aug 2014