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)
This was more work than I bargained for, but it turned out so well I will make it again. You could take some of the shortcuts suggested in other reviews, but I do think the homemade sauce is key to the great flavor. I wasn’t able to roll the eggplant into pinwheels, so I layered the ingredients as another reviewer suggested . Next time I will make the sauce the day before to cut down on kitchen time. - 16 Mar 2018 (Review from Allrecipes US | Canada)