Reviewed: Nov. 23, 2008

I made the eggplant ahead of time so it was cool enough to roll up. Everyone loved it.

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Reviewer:

Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Jan. 19, 2008

Was awesome! I also used it as a side dish and baked it with tomato sauce on top! Yum!

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Reviewer:

Mel in Miami

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Miami, Florida, USA

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Reviewed: May 14, 2007

I changed this quite a bit. Before I cooked the eggplant I laid out the slices on paper towels and sprinkled them with some salt, to help release moisture, for a few minutes. After they were cooked, I laid a piece of prosciutto on it, then the ricotta mixture (to which I added some parmesan and mozzarella), then rolled it up and secured it with a toothpick. I put them on a platter with a small bowl of the tomato sauce in the middle. This way, it was a neat appetizer and people could dip or spoon the tomato sauce on if they wanted it. It turned out very tasty and I will probably make it again with the same adjustments.

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Reviewer:

SarahS

Living In: Ringwood, New Jersey, USA

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Reviewed: Mar. 24, 2007

These are a nice change from pasta but might be laking something. I added spinach to the filling which did help. I will make this again but probably add some garlic to the filling and maybe more herbs.

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Reviewer:

wendyn

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Feb. 4, 2007

Like the first reviewer, I changed this recipe into a main dish. I'm afraid this would be a bit messy as an appetizer! I also added parmesan and garlic to the ricotta filling, for added flavour. To save time, use frozen grilled eggplant!

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Reviewer:

SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Sep. 7, 2004

I thought this recipe needed a little more flavor, I also baked it for a 1/2 hour at 350.

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Reviewer:

KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Jul. 18, 2002

I changed this a bit by putting in a 13 x 9 and topping with spag. sauce and mozzerella and baking for 35 min. at 350 deg. WOW was this awsome!!

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Reviewer:

DENI HINES

Cooking Level: Expert

Living In: La Grande, Oregon, USA

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Reviewed: Mar. 19, 2002

This appetizer turned out alright. I think it would help if the recipe was a bit more specific on how to put the rollatis together. The process for me was quite messy and annoying. The actual taste was very rich, so if you're looking for a neutral appetizer...this isn't it!

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Reviewer:

PAHOBILA

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Reviewed: Mar. 12, 2001

This recipe is fabulous! I use pre-breaded eggplant cutlets form the local Italian store which cuts the difficulty to almost nothing. You won't be disappointed and neither will your guests!

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