"This recipe was adapted to use the traditional flavors of Classico's Tomato and Basil Sauce". I adapted it further by sustituting Roasted Garlic Alfredo - and this is not for the faint of heart:
1 eggplant, peeled and cut lengthwise into 1/4" strips
1 egg, beaten
1 cup Italian seasoned bread crumbs
2 T. EVOO
1 cup ricotta cheese
10 THIN slices prosciutto
1/4 cup chopped fresh basil*
14 oz. jar of Roasted Garlic Alfredo Sauce*
2 cups shredded mozzarella
1 8 oz. package of angel hair pasta
Dip the eggplant slices in egg, then coat with bread crumbs. Heat the oil in a large skillet over med. 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. Spread a thin layer of ricotta and sprinkle with basil onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place - seam side down - in a 9x13" baking dish. Pour pasta sauce over the rolls, and top with mozzarella. Bake for 15 mins. until the cheese is melted and lightly browned. While the eppglant rolls are baking, bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook for 2-3 mins. until tender. Drain. Serve eggplant rolls and sauce over pasta with a crisp salad and garlic bread. YUMOLA!!
Hope you all have a wonderful (tho soggy) day! And, think about this "Our character is measured by what we do when no one is looking."
Love,
MM
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