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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Reviewer:

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

Cooking Level: Intermediate

Home Town: Bayside, New York, USA

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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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Reviewer:

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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Reviewer:

squawk93

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Feb. 22, 2007

This was wonderful! I am a huge eggplant rollatini fan but this was the first time I attempted it on my own and it turned out great - even my husband, who has never been an eggplant fan, loved it! The only change I made was to add some fresh basil to the ricotta. I also made my own basic sauce, lots of fresh basil and tomatoes.

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