Reviewed: Feb. 19, 2012

Wonderful recipe and great concept ... Thanks for sharing

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tina

Reviewed: Jan. 24, 2012

Great dish! Made it lower in fat by skipping the milk, using low fat cheese and broiling the eggplant w/o egg and breadcrumbs (just brushed eggplant with olive oil and Italian seasonings). Served over low carb angel hair pasta.

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JLR

Reviewed: Jan. 22, 2012

This was SO GOOD!!!!!!!!!! I used 3 medium sized eggplant with the stated amount of everything else (bread crumbs, eggs, and filling). I cheated and used 2 28 oz cans of Garlic & Herb prepared pasta sauce. If you don't want your cheese to ooze out the sides then leave the mozzarella out of the ricotta mixture and sprinkle it over the top of the eggplant rolls. I added more garlic and onion powder to my ricotta, just because. It was phenomenal!!! Thanks!

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Reviewer:

working azmom of 2

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Cooking Level: Expert

Living In: Tempe, Arizona, USA

Reviewed: Oct. 10, 2011

Bland.

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Cooking Level: Intermediate

Reviewed: Jun. 8, 2010

We thought this was pretty good. Something seemed to be missing though & it was kind of heavy. I might try grilling it next time. It was very easy to make though & we had fun putting it together. Thanks for sharing this recipe.

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Kimberly

Cooking Level: Expert

Reviewed: Mar. 31, 2010

This was very easy and very good.

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Beth

Reviewed: Mar. 28, 2010

These were excellent! I didn't have quite enough mozz. cheese & I added in some romano cheese. I also used Prego instead of making their sauce, so I can't comment on the sauce. But the eggplant rolls were awesome!! ! Just make sure that you fry them until they are nice and tender and that you get them thin enough. I will definitely make these again!

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SASS411

Cooking Level: Intermediate

Home Town: Elk City, Oklahoma, USA

Living In: Mustang, Oklahoma, USA

Reviewed: Jan. 27, 2010

Very tasty! I followed the advice of another poster and made this into a layers like lasagna instead of rolling up the eggplant. I also added a can of roasted red peppers since I had that laying around. Also, I used 6 cloves of garlic instead of the amount in the recipe. I'd definitely make it again, but try and lighten the fat by omitting the oil used for frying the eggplant and baking the eggplant instead after spraying it with some PAM. My husband hates eating vegetarian meals but loved this one!

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CNYloves2cook!

Reviewed: Jan. 13, 2010

This was fantastic! Only thing I did differently was use cheddar cheese instead of mozzarella. It was what I had in the fridge at the time. I will be making this one again. Only thing I'll change for the next time will be reducing the amount of bread crumbs and flour by half.

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Reviewer:

Emma

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Aug. 6, 2009

the dish was easy to make, like another cook, I used seasoned bread crumbs. I also used a can of stewed tomato's didn't have the other, turned out very good. The only thing I will do different next time is peel the eggplant our skin seemed chewy. My husband says we can make this again.

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