Slices of breaded aubergine filled with ricotta cheese and spinach are topped with a savoury tomato sauce in this vegetarian rollatini recipe.
Delicious! I did scale the recipe back b/c while I LOVE eggplant in any form, the family does not. I did use my own sauce that I already had made, but followed the recipe otherwise. My mom makes something very similar to these and I love them, so I knew I was gonna love these too. I topped mine w/ shredded mozzarella before baking~YUM! Thanks for sharing. - 01 Sep 2016 (Review from Allrecipes US | Canada)
This was a tasty meatless dish. My husband actually really liked it. I had a hard time cutting the eggplant 1/4" and so mine ended up a little fat which made them harder to roll. There was a ton of directions and even though I am a pretty fast cook this took me around 1 1/2 hours to make and clean up all the dishes. So do this when you have plenty of time to cook but the dish was enjoyable and a nice change of pace from the typical dinner ideas. If I would change anything it would be to cut the salt in half because it did seem slightly salty. - 11 Sep 2016 (Review from Allrecipes US | Canada)
I will definitely make this again. My son is a meat and potatoes kind of guy and he really liked this. He even went back for seconds! I did make some changes. I selected this recipe because I had several boxes of frozen sliced Italian breaded eggplants. I fried the eggplants as per the recipe, but because they were sliced the short way, I l layered them in my baking dish, kind of spread the cheese and egg filling on top, layered the rest of the eggplant slices on top, and then poured the sauce. It saved me about half an hour doing it that way. I will definitely be making this again! (PS: I like spicy so I put some curry powder just on mine to try, and it was really good! The flavors blended well together!) - 03 Jan 2018 (Review from Allrecipes US | Canada)