This recipe is amazing! It's not often I cook something for people and find myself saying how amazing it turned out! :) I was sad when the leftovers were gone.

presents very nicely. i did not fry it, or even coat it, just broiled it with some olive oil. turned out wonderful and light. used fire roasted tomato plus a jarred pasta sauce. still tasted wonderful! full of flavor a definit keeper.

Tried this the other night. I was going to make canelloni with eggplant parmesan put opted to give this a try. It was wonderful! I did make a few changes/additions. The heavy cream was substituted with milk. I used a canned spaghetti sauce for ease. I used only 1 cup of mozzarella and added about 1 cup of chopped spinach. Everyone devoured it! The leftover ricotta was used to make a side dish of Ricotta Gnocci that I found in Allrecipes (these were great too). This dish looked very gourmet, was very tasty and I think I'd like to give it a try with some goat cheese next time.

This tastes like my Italian grandmother taught me how to make it with love, and I don't even have an Italian grandmother! This is a good make-ahead dish, and well worth it if you have the time.

put in layers like lasagna. baked eggplant

This recipe is excellent! I did half the way it says and grilled half of my eggplant instead for a lighter version and it was wonderful too.

I have made this dish thousands of times. I ALWAYS get great reviews. It even surprised me when my children ate it and even ask for it. Thanks for such a wonderful recipe that is now included in my recipe box!

Here's a GLUTEN-FREE version: add a LOT of freshly grated parm or romano cheese to the egg mixture (so that it's thick enough to coat) and skip the breadcrumbs. Go right to the saute pan with the egg-cheese dipped slices. If you want to make it extra special, lay a slice of proscuitto (Italian Ham)on top of the ricotta cheese mixture before you roll it up! Yum!

We thought this was very good. I did use a jar of Bartolli's Five Cheese sauce and breaded the eggplant with Garlic & Herb Bread crumbs. Thank you for this submission!

Excellent. I used Hunt's vegetable spaghetti sauce with a can of diced tomatoes for the sauce. I also used Italian-seasoned bread crumbs with the flour. So tender and delicious.

The flavors were good, but it was very messy and not nearly as delicious as eggplant parmesan.

Very good. I use to dislike eggplant.

Wonderful! The family loved it! It's also perfectly acceptable to omit the parsley if you don't like it.

My husband described this dish to me as a childhood favorite of his; I recreated it by experimenting until I came up with something as rave-worthy as he remembered. My recipe is almost identical to this one! This recipe is delicious and worth the effort.

This is now one of my favorite, and my fiance's, italian style dishes. I have made it twice in the past 3 weeks. Perfect with pasta or by itself! Worth the work!

This was great, allot of work, but worth it if you like eggplant. I added more sauce and cheese on top. I will make this again.

MMMMMMMMMMMMMMM.....so incredibly wonderful Fran! Thanks a bunch from this ever lovin' eggplant fan!