Reviewed: Sep. 12, 2007

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

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LIZ06

Cooking Level: Beginning

Home Town: Winchendon, Massachusetts, USA

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Reviewed: Aug. 27, 2007

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

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momomink

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: May 16, 2007

labor intensive!

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Alison

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Reviewed: Mar. 28, 2007

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

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OCEANVIXEN79

Cooking Level: Intermediate

Home Town: Crownsville, Maryland, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Feb. 14, 2007

Too much trouble. Not very tasty.

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ROBINBRADY

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Meridian, Texas, USA

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Reviewed: Feb. 10, 2007

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!

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BLONDEROOTS03

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Reviewed: Nov. 4, 2006

Easy,delicious,everyone liked it.

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John

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Reviewed: Oct. 23, 2006

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!

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TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA

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Reviewed: Sep. 28, 2006

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.

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hmb812001

Cooking Level: Expert

Home Town: West Warwick, Rhode Island, USA

Living In: Center Barnstead, New Hampshire, USA

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Reviewed: Aug. 26, 2006

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

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Leticia

Cooking Level: Expert

Home Town: Allen, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 16, 2006

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".

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C-MEINTX

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 2, 2006

I took the advice to cut the eggplant vertically and I think it made this much easier. The 2 tablespoons of garlic powder seemed shocking, but worked fine. My family enjoyed this and I think it would be a good company dish. There are lots of pots and pans, so it's not a recipe for everyday cooking. I will definately make it again.

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CALIFORNIADREAMIN

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Reviewed: May 31, 2006

The ingredient measurements for this recipe are dubious, although in theory the recipe works well, one should consider the tablespoons of garlic powder and Italian seasoning (and I like garlic) and adjust them to about a third. Also, the batter will not coat two large sliced eggplants unless you squeegee 90% off off each slice starting with the very first one. In the shopping list the 15oz ricotta comes up as 1/8 teaspoon.....but that will just make you laugh (serves 4?, my husband said, they must be The Sopranos)

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Cynthia

Cooking Level: Expert

Home Town: Princeton, New Jersey, USA

Living In: Plainsboro, New Jersey, USA

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Reviewed: Feb. 25, 2006

Great recipe, was a little time consuming but well worth it !

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Barbara

Cooking Level: Beginning

Home Town: Jersey City, New Jersey, USA

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Reviewed: Nov. 25, 2005

This is so easy and flavorful.

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ICEQUEEN22

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Reviewed: Oct. 20, 2005

I would consider this a sort of eggplant parmigiana or lasagne. Slice your eggplants longways! And use 2. I followed others suggestions that one is enough...not so! I also didn't bread the eggplant as per the recipe. I beat one egg, mixed together breadcrumbs with parmesan & italian seasoning, then bathed each slice in the egg, then coated it with the breadcrumb mix. I then baked them. Then I picked up with the rest of the recipe, layering the eggplant like lasagne instead of making rolls. I liked it...I'll definately try it at least one more time.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Oct. 11, 2005

This was really good. I used only 1 eggplant, and decided to use the egg and parmesan cheese seperately rather than mixed together as the recipe said. I had to double the egg mixture and use more than the required parmesan cheese. I also used the deep fryer to fry the eggplant. This recipe was really good!

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MYSTIKCHARM

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Reviewed: Aug. 10, 2005

My most absolute favorite recipe! I make this so often for all of my guests and everytime I am asked for the recipe. Tastes just like I ordered it in a restaurant!

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KELLIANNE101

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Reviewed: Aug. 3, 2005

I cannot PERSONALLY rate this recipe. The truth is, I hate both eggplant and spinach. However, I made this for my vegetarian wife and RAVED. In fact, she said that this was the best thing I've made in the kitchen for her (and I am the primary chef in our home). So, wow...this stuff must be great! As far as preperation is concerned, this is NOT a cinch to make properly. At least in my case, I had a heck of a mess in the kitchen by the time the work hit the oven. So bear this in mind when starting the project. Also, I was surprised at how QUICKLY this eggplant recipe fried. If your oil is especially hot (as mine was) keep a close eye on each slice as you add them to the pan. It smelled great while it was cooking and it looked great when it was finished. If I wasn't such a vegetable snob, I would have tasted it for sure! ha! Enjoy.

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