Reviewed: Oct. 4, 2003

This recipe is good, but very very time consuming!! I couldn't roll my eggplant either so I layered it like lasagna or sandwiches.

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TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Jun. 18, 2003

This recipe was outrageous, I had to make it for 150 people so I modified it a little. Instead of rolling up the eggplant which would have take me a week, I layered it like lasagna, same concept a little different look. Also my husband hates eggplant but loved this recipe and wants me to make it again, but this time it won't be for 150 people again. Thanks for this great recipe.

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WIZSKI727

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Reviewed: Jun. 14, 2003

Incredible! As others said, it does take time to fry the eggplant and the batter is too thick. I found that adding extra water to the batter is just as effective as adding more egg. In stuffing the eggplant, I also just put the filling in between two slices like a sandwich. Much easier than rolling it. This passed the "meat-and-potatoes-lover-guy" test with flying colors.

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LuvToCook

Cooking Level: Intermediate

Home Town: Durham, North Carolina, USA

Living In: Morrisville, North Carolina, USA

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Reviewed: Jun. 8, 2003

This recipe was very delicious! If you don't like eggplant, the eggplant flavor is less strong the second day, yet still delicious! To make this low carb I ommitted the flour and used Atkins bake mix instead. We used semi low carb Emeril sauce also. (Rao sauce is even more low carb!) Next time I will salt and drain the eggplant before frying because it soaked up the oil and felt like a sponge! I also added 2 more eggs as others suggested and cut back on the parmesan in the eggs. We will be sure to make this again!

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Mar. 27, 2003

I tried my own variation on this, omitting the parmesan from the egg mixture and just using seasoned breadcrumbs and eggs. I mixed diced portabello mushrooms, onion, garlic, spinach and mozzerella and rolled this mixture into the eggplant before baking it. Here's the most helpful tip: Drag your significant other into the kitchen and ask him/her to do either the eggplant frying or the stuffing prep, its fun to cook this way! The dish was great!

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ALIGARREN

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Reviewed: Mar. 6, 2003

My 4 year old wanted to try eggplant because it was purple. We made this and she ate it up! I added a little more cheese. Be careful- the eggplant fries quickly!

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EMTSMG

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cooper City, Florida, USA

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Reviewed: Feb. 12, 2003

Thanks for a great recipe. My family loved it. The batter for the dipping (prior to frying) was very thick so I had to add several more eggs to thin it out. If you are making this for the first time, you may want to cut down on the amount of parmesan cheese in batter and perhaps add another egg as well.

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NIGIMAMA

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Reviewed: Feb. 2, 2003

This recipe is awesome, worth every bit of time, it truely is a recipe you'll try again. I noticed as well the batter was thick, but I think that added to the flavor, I just added 2 more eggs & 1/2 c of parm for the 2 eggplants & cut the eggplant lengthwise

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JERSEYGIRL_CHELL

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Reviewed: Nov. 17, 2002

Oh my gosh! This IS awesome! We both loved this recipe. It took awhile, this is not an after-work kind of recipe, but, if you have time, it is worth it! (There was not enough batter- we had to add egg, as others have said and there was a lot of eggplant left over- we sliced it thinner so we could roll it, maybe that was a mistake.) Very filling also, which is good because we have leftovers! Will make again!

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SPIN-GLASS

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Reviewed: Sep. 5, 2002

Although it says "thinly sliced" in the description, in the ingredients list it doesn't say whether to slice the eggplant lengthwise or not and it doesn't say how thin to slice it. The egg and parmesan cheese makes too thick a coating. I would make it this way: dip in flour, dip in egg, THEN dip in parmesan (or omit completely). Not easy for beginner to follow.

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MPALMER1065

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Reviewed: Aug. 30, 2002

This was absolutely delicious! Easy to prepare and was a great change of pace. Thanks so much for sharing this recipe! We will definately prepare this again.

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FinleyMom

Cooking Level: Expert

Home Town: Cocoa Beach, Florida, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Aug. 13, 2002

This dish was delicious. I found I had to add an extra egg in the egg dip mixture to have enough to coat the rest of the eggplant slices before frying. My husband and I thought it was a restaurant quality dish. Great flavor, great combination.

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JENNFAIR

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Reviewed: Mar. 11, 2002

I really loved the final outcome, but it took longer to make than I had anticipated. Needed to add more eggs to the batter because it was so thick. Very good recipe! Will make again for sure but on a night when I'm not so rushed!

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CJCOLLINS

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Reviewed: Jan. 18, 2002

This recipe is amazing! I have been looking for a good eggplant dish for a long time, and this hit the spot! I did use a basil/oregano combo instead of buying the prepackaged italian seasoning. However, this is a great dish, thanks for the idea!

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JWATKIN

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Reviewed: Sep. 14, 2001

The egg concoction was a bit think so I suggest omitting the cheese (you can sprinkle it on the eggplant later) and adding a touch of water. It's a bit heavy but the taste is fabulous.

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POWDERKEG04

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Reviewed: Jun. 1, 2001

I made this dish last night and it was really good! I made a lo carb version using no sugar added tomato sauce and I added mushrooms and left out the spinach. I used a medium eggplant and I folded the corners over the cheese mixture and that worked out fine. I had a similar dish at a restaurant and I think this was just as good. I would make it again. Tip, don't fry the eggplant too long. It will get mushy.

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TRINAR

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Reviewed: May 18, 2001

My husband and I were not impressed with this. I guess we're not big eggplant fans.

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SMLUCY

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Reviewed: Apr. 18, 2001

This turned out very well! It took a little extra time to peel and seed and fry the eggplant - but well worth it. give this one a try.

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CJ GATLIN

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Reviewed: Jan. 8, 2001

This is delicious, but took awhile to make. I didn't slice it thin enough to roll uo and I used a small eggplant, so I couldn't roll up--instead I put together sandwich fashion and it worked out fine. The batter is delicious in itself and I ate the smaller pieces dipped in a bit of the sauce. I

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ALICE BONI

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Awesome Eggplant Rollatine

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