Reviewed: May 26, 2012

Soooooo tasty! Added a layer of cottage cheese after the prosciutto and topped with fresh basil. My husband has declared it his new favorite dish!

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jenjones323

Reviewed: Apr. 11, 2012

This was just ok for us. Kind of bland, needs to be seasoned more.

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jgilbo

Reviewed: Mar. 23, 2012

I really love this recipe. I also liked the suggestion to sub out the procuitto with spinach! yum!

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Cooking Level: Expert

Living In: Boston, Massachusetts, USA

Reviewed: Mar. 16, 2012

Great dish! I follow the recipe exactly. Everyone loves it and asks me to make it again.

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Stonewall

Cooking Level: Expert

Living In: Westford, Massachusetts, USA

Reviewed: Mar. 11, 2012

Quite a lot of effort for fairly minimal results, I will try as others suggested and do this as a flat bake next time rather then rolling (you put the same effort in to a Parmesan but yield more food..). Also, ended up a bit too salty with the combination of prosciutto and bread crumbs (perhaps it was the brand of each but it was way too much).

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Fantastapotomus

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Houston, Texas, USA

Reviewed: Feb. 22, 2012

Great meal! My wife and I had never had eggplant rollatini before so we didn't really know what to expect, but really what's not to like? only suggestion would be to use more pasta sauce, or at least to save some for use on the angel hair, as it can be a bit dry otherwise.

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bleddon

Reviewed: Feb. 8, 2012

So Simple and so Good. My Husband, who is not a big Ricotta Cheese fan Loved it. Called it Restaurant Quality! WOW. So needless to say this is a definite Repeat.

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DarleneM

Cooking Level: Expert

Home Town: Scotch Plains, New Jersey, USA

Reviewed: Feb. 6, 2012

it was delicious and fun and simple to make! this was my first experiance with eggplant and it was a good one. only downside it takes a while to make and is pretty greasy. i'll make this again but probably as a side dish only

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zairerose

Cooking Level: Intermediate

Reviewed: Jan. 21, 2012

Great recipe! Added some italian spices, garlic powder, and parm cheese to the ricotta mixture and fried the eggplant in vegetable oil. Will definitely be making again.

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