Recipe that corresponds with International Meals Box delivered August 5-6, 2015
Ingredients:
Eggplant, peeled and cut lengthwise into 1/4 inch slice
1 egg, beaten
1 cup Italian seasoned bread crumbs
2 tablespoons olive oil
1 cup ricotta cheese
10 slices prosciutto
4-5 Hanover Tomatoes
1 bunch fresh oregano
2 each bell peppers
2 cups shredded mozzarella cheese
1 pound angel hair pasta
Directions: Start by dicing your tomatoes and bell peppers, then add them to a pan over medium heat with a splash of olive oil, chopped fresh oregano, salt, and pepper. Let them cook down for about 30-40 minutes. Next let’s handle the eggplant, start by 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 (you can also bake the eggplant instead at 425, bake on one side for 5 minutes and then turn it over for another 10 minutes). Remove to a paper towel lined plate to drain. Bring the oven down to 350 degrees. Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Then roll it up tightly, and place seam side down in a 9×13 inch baking dish. Pour tomato 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.
