Reviewed: Nov. 15, 2009

Very tasty!!

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AnnMarie413

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2009

This is a good recipe but I did mix mozzerella,ricotta cheese, an egg, garlic salt and parsley for the filling. And I added parmesean cheese to the bread crumbs. I made my own homemade sauce which is pretty easy to make. The sauce makes this dish really fabulous so choose a good sauce

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Tamara

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Reviewed: Sep. 14, 2009

I used eggplant from our garden and it was excellent! I will definitely be making this again!

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juni8869

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Reviewed: Sep. 9, 2009

This was very good. I sweated the eggplant as was suggested by others. I used ham instead of proscuitto. I also seasoned the ricotta with some garlic and italian seasoning. Will make this again.

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shopj

Cooking Level: Expert

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Reviewed: Aug. 29, 2009

We really enjoyed this and the only change I will make when I make this again is to add a bit of 3-cheese blend from my deli to the ricotta to give it a little more flavor.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Aug. 25, 2009

Very Good. I added some parmigiano regiano to the bread crumbs. Next time I will use a sausage or ground beef mixture instead of the prosciutto. It was very good with the prosciutto I will probably add some roasted red peppers next time as well. Served with rice balls instead of a pasta, great filling dinner.

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preta75

Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

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Reviewed: Aug. 10, 2009

Restaurant style! I got so many compliments on this dish I just had to rate it. I did nothing to change this recipe other than I used La Familia Marina Sauce instead of spaghetti sauce. I will be making this recipe for years to come. Thanks for sharing with us.

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EILEEN16

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Reviewed: Aug. 3, 2009

This was a BIG hit! Just a few changes... 1 - I sweated the eggplant first 2 - added fresh grated parmesan to the egg 3 - added sauteed red onions and garlic, along with spinach and italian seasoning to the cheese filling Can't wait to make this again!

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kgiamella

Cooking Level: Intermediate

Living In: Bound Brook, New Jersey, USA

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Reviewed: Jul. 28, 2009

Pretty good recipe. The only thing I would change is the jar sauce. Fresh sauce always taste better!

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rgonza49

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Reviewed: Jul. 2, 2009

This recipe was fantastic! I did make some healthy modifications and the recipe was still five stars so I thought I would share. First, I breaded the eggplant using panko bread crumbs and italian seasoning. Then, I broiled it instead of frying. It took about 5 minutes on each side (or until brown/crispy). Then I used low fat ricotta (which cuts the fat significantly). I did add some italian seasoning and about a 1/4 cup each of parmesan and asiago cheese to the ricotta for extra flavor (this added some fat, but increased the flavor- of course could leave it out also). I substituted fresh spinach for the prosciutto and instead of using jar sauce, I made up a quick sauce with just organic diced (for texture) and crushed tomatoes, lots of garlic and basil, salt, pepper to taste. Let it simmer while I was preparing the eggplant (about 30 minutes). The result was perfect. The eggplant retained it's form and didn't get mushy (one of my gripes about eggplant parmesan) and the flavors were wow! Enjoy!

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KLP

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Reviewed: Jun. 20, 2009

I am making this for the 2nd time this week because we loved it so much! The only change I made was to sub bacon for the meat because that is what we had on hand. It is soooooo good!

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BOBINA2162

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Reviewed: Jun. 16, 2009

Instead of frying, I baked the eggplant slices after breading in a 375 oven until light brown. I was able to roll them right after they came out of the oven. The kids had fun helping me make it!

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Sharon Y.

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Reviewed: Apr. 26, 2009

I thought this recipe was pretty good. I did have a hard time slicing the eggplant thin lenghtwise. I do have a hand slicer, but could only slice it the short way. I sliced it by hand, but did not slice thin enough, so I made the eggplant just like lasagna. I did not fry as the recipe stated, but baked as other reviews stated--it was good--even better the second day.

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Daisy Mae

Cooking Level: Intermediate

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Reviewed: Apr. 24, 2009

I've made this twice, and I just realised that the second time I left out the breadcrumb bit, but it turned out great anyway! I added grated pecorino and, like many others, spinach to the ricotta. I poured over tomato passata (puree) to which I added salt, dried oregano and minced garlic, and that seemed to be enough. I think not crumbing them might make the process a little quicker and less messy, I just sliced and lighty fried the eggplant in a griddle pan. I'm happy with them either way, and so was everyone else that ate them (incl my bro-in-law who didn't want any but after having one decided that he was taking any left-overs home with him so he could take them to work for lunch the next day)! Thanks for the recipe!

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Naumka

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Reviewed: Mar. 26, 2009

This is a wonderful recipe. I use it as part of an Italian dinner without the pasta. I make a marinari sauce instead of buying a spaghetti sauce. You can make the rollatinis in the morning and refrigerate them until ready to bake with the sauce and cheese. Also, make sure to "sweat" the eggplant to take out the bitterness.

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doughok

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 21, 2009

Have never had eggplant Rollatini before so don't know what it is supposed to taste like but LOVED this recipe. Did not add prosciutto but did add spinach, nutmeg, abd basil to the ricotta cheese. Great flavor!!

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Shelley

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Reviewed: Mar. 16, 2009

My family loved it! I made a lower calorie version by baking my eggplant first rather than frying it. I pre-heated my oven to 450 degrees and sprayed a baking sheet with a non-stick spray. I baked 12 minutes per side. Then I followed the rest of the recipe. Since I baked rather than fried my eggplant was firmer. I had to fold rather than roll but the end results were the same.

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laura

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Reviewed: Jan. 23, 2009

My family loved these. I did broil the breaded eggplant on each side which was not as messy. Added a cup of frozen spinach, 1 clove of minced garlic, 1/4 cup of minced onion, and some chopped oregano and basil to the ricotta (had to have some more flavor). we didnt use the mozzarella only because i didnt have any. Just added some parmesan to the top. Im excited to try the same recipe using pounded chicken.

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bobbella

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Jan. 18, 2009

The only reason why I didn’t give the recipe 5 Stars was because I seasoned the ricotta cheese with some onion and garlic powder with a pinch of freshly ground oregano, and I choose to bake the eggplant instead of frying it. Other than that, this recipe is very delicious and very forgiving. You can add into this recipe and it’ll still come out yummy. My husband and kids truly enjoyed this version of eggplant. I’ll definitely be a keeper in my recipe book. Many thanks to the readers who shared their reviews and added some insight.

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Rebecca

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Nov. 25, 2008

This is really tasty. I didn't use the proscuttio because I didn't have any and it was still awesome. I recommend cutting the slices really thin, frying them until really golden and added just a very thin layer of riccota. I wiil be making these again whenever I have eggplant.

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