Spaghetti rolls
published on 18 September, 2018 at 10:47
Ingredients:
5 slices prosciutto;
5 slices mozzarella;
1 eggplant, thinly sliced lengthwise;
200 g (7 oz) cooked spaghetti;
2/3 cup tomato sauce;
1 egg;
breadcrumbs.
5 slices mozzarella;
1 eggplant, thinly sliced lengthwise;
200 g (7 oz) cooked spaghetti;
2/3 cup tomato sauce;
1 egg;
breadcrumbs.
Instructions
Preheat oven to 180C/350F.
Sprinkle slice eggplants with a pinch of salt and set aside for 10 minutes.
Place a slice of prosciutto and some mozzarella cheese on one end of the eggplant slice. Roll tightly.
Mix spaghetti with tomato sauce and egg.
Line some spaghetti together to make a strip as wide as an eggplant roll.
Place eggplant roll on one end of spaghetti strip and roll tightly.
Sprinkle rolls with breadcrumbs and bake for 15 minutes.
Sprinkle slice eggplants with a pinch of salt and set aside for 10 minutes.
Place a slice of prosciutto and some mozzarella cheese on one end of the eggplant slice. Roll tightly.
Mix spaghetti with tomato sauce and egg.
Line some spaghetti together to make a strip as wide as an eggplant roll.
Place eggplant roll on one end of spaghetti strip and roll tightly.
Sprinkle rolls with breadcrumbs and bake for 15 minutes.
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