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Bundles of lightly fried eggplant slices are filled with ricotta and smothered in tomato sauce for a bubbly, cheesy main course.

Source: Mad Hungry, May 2011

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137
  • SherryinUnionKY
    13 JUL, 2013
    I made this in celebration of a friend's visit and it did not disappoint. In fact, it was pretty amazing. Next time I will probably leave out the prosciutto, as I think it will be just as good, if not begetter, without it.
    Reply
  • mistersang
    4 SEP, 2011
    Delicious! I'm on a low-carb diet, and miss lasagna terribly. This was pretty close! I baked the eggplant, and used low-carb sauce. Will make again, often.
    Reply
  • brenday
    25 JUN, 2011
    Haven't tried this yet, but my daughter has a pretty uncomfortable sensitivity to cheese (isn't that just AWFUL??). I have a stuffed eggplant recipe that is like twice-baked potatoes, where the eggplant flesh is mixed with couscous and other things and stuffed back into the shell. I'm thinking this might work with that sort of thing -- couscous, soy yogurt, other yummies like raisins and artichoke hearts as the filling. Any other suggestions for the poor souls with tummy issues?
    Reply
  • Fleur-de-Lisa
    26 MAY, 2011
    This was EXCELLENT! I made a roasted marinara sauce first to use in the dish and then I roasted the Eggplant (per the recipe) rather than cooking on the stovetop. I've made Eggplant on the stove and it tends to soak up lots of olive oil. The option in the recipe to roast it turned out to be a good one. Then it was easy to make the Rollatinis and bake them. My husband and I thought this recipe was a great success... definitely a keeper!!
    Reply
  • MountainGirl70
    23 MAY, 2011
    I should not have even tried this recipe: i am lactose intolerant! But it sounded so GOOD! So I made it... but nada. It just didn't work. The flavor of eggplant is overwhelmed by all the cheese. My husband LOVEs Italian food and cheese in particular... but did not enjoy this recipe. Ah well.
    Reply

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