This recipe was Excellent! I suggest cutting the recipe down by half. I had enough to feed another family in addition to mine it made two full dishes!

OK...I am doing something I swore I wouldn't. I am reviewing a recipe after making some serious changes to it first. The first step of coating the eggplant and frying sounded like too much work...so I just peeled the sides of the eggplant, made slices perpindicular to those peels (so that the eggplant would retain skin on the edges only). Then, I brushed olive oil, salt and peeper on each side and roasted in the oven on two baking sheets @ 350 for 15 minutes, turning the slices halfway through and switching the baking sheets on the racks. I added marjoram (not a fan of oregano), garlic and nutmeg to the cheese mixture and proceeded with the roll-up and the sauce. SPECTACULAR! I will be making this EASY, EASY dish again and again...perhaps adding some browned Italian sausage or cooked diced chicken to the filling for variety. WONDERFUL!

This recipe is very good - even great the next day! We usually make baked eggplant parmesan because it is healthier, but it was nice to have this treat!

I was really disappointed with this meal, with the great reviews, i thought it would be really really good, But unfortunately for me, it was not. First off, the egg mixture thingy was wayyyy too thick, i dipped my first 3 slices of eggplant in it and there was not too much batter left, so I had to make more, and i thinned that out quite a bit with milk. I didnt roll the eggplant up I just layered the sauce, eggplant, ricotta mixture, eggplant sauce and cheese in a pyrex dish. Took nearly an hour to fry all that eggplant too. I even added some fresh garlic in addition to the garlic powder, and it still didn't have too much flavor. the only reason i gave it two stars is because it is edible, but now i have a 1/2 a pan left.

It was good, but not great, especially for the time and mess I made. I did as several of the reviews mentioned and baked the eggplant. The pieces browned nicely for the most part, but I was still left with raw flour in some places. I did add some baby portabella mushrooms to the filling because I wanted to finish them off. The filling was great and I'll probably make it again for stuffed shells sometime. If I try this recipe again, I will layer the eggplant with the filling like a lasagna. UPDATE: The leftovers were much better. The flavors really had a chance to blend together. My husband liked it, so I'll probably try it again sometime.

Yummy - very filling! Definitely cut the eggplant lengthwise - something I wouldn't have thought of had it not been for these helpful reviews. I also baked the eggplant on 350 for 15 minutes - with a layer of olive oil on both sides. Much easier than frying. And be prepared for a messy kitchen!

Outstanding!

This really is completely fantastic! My husband says it's his favorite thing that I make...Definitely don't fry the eggplant, just broil it a bit.

Delicious!!!

Instead of frying the eggplant and rolling it up I baked it, and then layered the sauce, eggplant and filing like a lasagna

good stuff. baked my eggplant instead of frying it and had steamed fresh spinach on the side instead if in it. very tasty

labor intensive!

My husband said it was good but the leftovers are still sitting in the fridge.

Too much trouble. Not very tasty.

I made half the recipe and my boyfriend and I had enough leftovers for another entire meal. I will probably not fry the eggplant next time because it makes the leftovers soggy and is not as healthy as baking, but otherwise the recipe is perfect! So delicious!

Easy,delicious,everyone liked it.

This is so good, but a lot of work, so I modified it. Instead of dredging in flour and then the egg/cheese mixture, I omit the flour altogether and just dredge the eggplant in egg, then in the cheese/spices mixture before frying. Instead of rolling it up, I just layer slices in the pan (with some sauce in the bottom of the dish) and put the cheese/spinach mixture on top, and then cover with the remaining sauce. It's truly awesome!

tasted excellent. I'm not much of a eggplant person, but it was very good. It will be a while before I make it again, messy!!My husband says that it was the best eggplant he's ever had.

i love this recipe but i changed it a bit. I breaded the eggplant and stacked them with the cheese in between and added pesto to cheese mixture. definately awesome

I didn't have time to deal with rolling up the eggplant slices, so I layered them in the pan instead with the filling inbetween. I also doubled the sauce. This was a big hit. "Lasagne lite".