I followed Chuckster's variation and then made two additional slight modifications. I chose to go with Chuckster's changes because I preferred baking the eggplant slices rather than frying them to avoid the extra oil. I also liked sweating the slices first with salt. While I don't find eggplant particularly bitter (which is why many people start with this step), I think it helped soften the slices, making them more pliable and easier to roll up.
I sliced the eggplant about 1/8 inch rather than 1/4, using a mandoline. My guess is that made the slices even easier to roll up. Second, I used cottage cheese rather than ricotta because that is what I had on hand (and I use cottage cheese rather than ricotta when I make lasagna).
Even though I suspect I had more rolls because I sliced the eggplant thinner, I still had enough of the cheese mixture for the filling as written. I did find the sauce a little skimpy and will use two jars next time to make sure I have enough to cover the rolls so they don't dry out and to serve with the rolls and angel hair.
Can't wait to make it again!
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I followed Chuckster's variation and then made two additional slight modifications. I chose...