The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 7, 2008
This is pretty and tasty. I added garlic and parmesan to the ricotta (it definitely neeeds a personal touch). Although this was easy to make, it was kindof messy and took a little longer than expected. You can't step away from the eggplant while frying, or it will burn. I don't reccommend this for busy weeknights or if you have little "helpers", but it would be great for special dinners or company.
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Cooking Level: Intermediate

Home Town: Sumner, Washington, USA
Living In: Maple Valley, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 2, 2008
I am a beginner and my husband is my guinny pig and he loved this recipe. I bought an eggplant and wanted to do something different than just fry it. I substituted Italian bread crumbs for a mix of bread crumbs, parmesan and crushed parsley leaves. Since I could not find riccota cheese I mixed sour cream with a shredded italian mix cheese. We will definitely make this one again!
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Cooking Level: Beginning

Living In: Sugar Land, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 14, 2008
This is a fantastic recipe! To make it a little lighter, I used part-skim mozzarella and ricotta. Also, I like it just as much without the prosciutto as with it. In some ways, I think the prosciutto over-powers the delicious taste of the eggplant. Definitely and DEFINITELY delicious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 3, 2008
I can eat eggplant made this way. Even the kids ate it and liked it. I sweated it out with salt as suggested, added spinach, garlic S&P and nutmeg to the ricotta, had to make my own breadcrumbs and pasta sauce because i ran out. Kind of labor intensive though, not a great recipe for a weeknite without all the ingredients on hand premade. Probably took 1.5 hrs total for making 7 rolls. and you use more than 2 tbspn of EVOO to fry. Leftovers were good as well. had w/ brown rice. would make again for a weekend meal
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Cooking Level: Intermediate

Living In: San Leandro, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 3, 2008
I am not an eggplant lover, but I will make this dish again & again! My eggplant was too short to roll the slices, so I just made little eggplant "sandwiches" and baked them. Had them on pasta & topped with sauce as suggested and they were fabulous. Even my 6 yo and 4 yo asked for more...but their father had already cleaned out the pan. :o)
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Cooking Level: Expert

Home Town: Lakeville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 2, 2008
I didn't use the prosciutto. I added chopped spinach to the ricotta cheese instead.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 24, 2008
Thanks for this recipe! I don't know why I never made this from scratch before! I usually make eggplant like Lasagna. I did not use Prosciutto. And I didn't peel the eggplant, I left the skin on. Also soaked it for a little bit first. I made a ricotta cheese mixture that I do for lasagna which is ricotta, egg, Italian Medley seasoning and shredded mozzarella...I mix it all together before spreading it on the eggplant. I think next time I'll add garlic powder to the bread crumbs and spinach to the ricotta mixture. I also want to broil it instead of fry it next time. Of course I use LOTS of shredded cheese on top! It was yummy! I'll be making this for my daughters 3rd B-day party in December rather than paying $35 for half tray for it from my local deli (but theirs is really good too). Thanks for sharing!!!
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Cooking Level: Intermediate

Living In: Hamburg, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 22, 2008
Wonderful recipe, I need to remember next time to slice the eggplant thinner, I couldn't roll it. Still turned out great!
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Cooking Level: Intermediate

Living In: Pinedale, Wyoming, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 11, 2008
This was great, though I didn't follow the recipe exactly.. I make this more like a lasagna instead of rolling them up...everyone loved it!!!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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Photo by Mandi4Timmy

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: Fremont, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 24, 2008
A little tedious to prepare, but well worth it. DELICIOUS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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28 users found this review helpful

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Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA
Living In: Paris, Île-De-France, France

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 3, 2008
So great! I made it a point to "sweat" out the slices to rid the bitterness.
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