Reviewed: Jul. 18, 2008

Great recipe but wasn't too happy with the fatty part of the prosciutto. Maybe cut this part off first or use high grade of ham? Overall, was great! Will make again. Also, I added spinach to the ricotta cheese, and topped it off with parm/romano cheese. Many thanks!

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stellawray


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Reviewed: Jul. 1, 2008

I've made this twice and really enjoy it. I made a lighter version the second time though. Instead of using a whole egg and frying it, I used a couple of eggwhites mixed with a little water. I dipped that in bread brumbs and put them under the broiler about 5 minutes per side on a baking sheet sprayed with cooking spray. It takes no extra time really. I also used part skim ricotta.

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marty


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Reviewed: Jun. 25, 2008

This was super tasty and a really beautiful dish! The only change I made was adding fresh parsley and minced garlic to the ricotta. Delicious!

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kimberly


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Reviewed: Jun. 16, 2008

This is a good, handy recipe. I'm trying to eat low carb and eggplant is a great substitute for lasagna noodles. The only thing is you do need to add some salt to the eggplant slices to cut the bitterness. I usually salt my eggplant and let them sit for a few minutes. This draws out the extra liquid and helps with the flavor. I'm a big eggplant fan and I love finding new ways to use this. Thank you!

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Mandi4Timmy

	Cooking Level: Intermediate Home Town: San Antonio, Texas, USA Living In: Fremont, Wisconsin, USA
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Reviewed: Jun. 6, 2008

I baked the breaded eggplant instead of frying it. I thought the rolled eggplant could fit in a smaller baking dish (8x8 instead of 13x9) not sure if that would affect the way it cooks at all. Overall, I enjoyed it and would make it again!

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laurenj79


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Reviewed: Apr. 26, 2008

Never had Eggplant Rollatini before and I was very impressed! Was even better the day after. I served over linguini. Perfect for company, looks like you slaved over the stove all day!

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COTECOTE


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Reviewed: Mar. 24, 2008

A little tedious to prepare, but well worth it. DELICIOUS!

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Arika


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Reviewed: Mar. 16, 2008

This was great! Instead of proscuitto, I mixed some cooked sausage (which I took out of the casing and browned on the stove) with the ricotta. I also added parsley to the ricotta. Outstanding!

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Maria

	Cooking Level: Intermediate Home Town: Hazleton, Pennsylvania, USA Living In: Paris, Île-De-France, France
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Reviewed: Feb. 28, 2008

Excellent. We love to get Eggplant Rollatini at our favorite Italian restaurant, but this is the first time I've tried making it at home. I was thinking of freezing it before baking.

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BGALES


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Reviewed: Feb. 3, 2008

So great! I made it a point to "sweat" out the slices to rid the bitterness.

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Luv2eat


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Reviewed: Jan. 9, 2008

I didn't find this fast or easy as others said . I sweated the eggplant first . I also added roasted garlic and spinach to the ricotta mixture. It was fantastic. This is a great recipe that has alot of room to add and play with.

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t_jones

	Cooking Level: Intermediate Home Town: Del Mar, California, USA Living In: San Diego, California, USA
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Reviewed: Dec. 26, 2007

Very tasty and easy recipe! This was my first time making eggplant, and I loved it!! I used home made sauce, and will definitely make this again!!

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JeannieMac


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Reviewed: Nov. 27, 2007

This recipe was SO GOOD! I didn't know what proscuitto was (I thought it was a cheese) so I used swiss inside the eggplant and it was great! I will try the meat slices next time though!

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Traci


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Reviewed: Aug. 21, 2007

I absouletly love this dish. I was looking for an easy and fast way of making eggplant rollatini and this was it. My future stepson loved it. Thank You!!!

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SpicyChefs

	Cooking Level: Intermediate Living In: Kew Gardens, New York, USA
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Reviewed: Aug. 14, 2007

This dish was so delicious and easy to make (I'm just learning to cook!). I would recommend it to anyone who likes eggplant - yummy !! I made it with whole wheat spaghetti.

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JBosch


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Reviewed: Aug. 6, 2007

I've made this twice now and we've loved both times. I cut back a little bit on the mozzarella. I also added a little pesto to the ricotta cheese. My family loved this.

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Joyce


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Reviewed: Jul. 6, 2007

I made this recipe as described except I added more cheese on top and it came out wonderfully. It was very good and I will make it again!!

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PeggyStiller


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Reviewed: Mar. 18, 2007

so good- we used fresh moz instead of ricotta & it was fabulous. great way to do eggplant, esp. if you're not a huge fan.

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Lisa


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Reviewed: Mar. 8, 2007

I wanted this to be better. It looked and smelled so good in preparation, but was rather hard to chew in its finished state. The flavor of the eggplant was more pronounced than I imagined it would be.

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