About this recipe: After having this at a restaurant, I decided that I HAD to learn how to make it. Here is what I came up with.
Made this with homegrown aubergine, homemade egg pasta and spicy italian sauce. Didn't have enough procuitto so made it up with thin chorizo slices. We have hardly ever eaten aubergine before and this looked so different that we were a bit sceptical, and had a takeaway lined up as a fallback, but it was so nice and very filling that we had enough for the following night as well. This rates as one of the best adventures we have had from allrecipes. TRY IT you will love it. - 15 Aug 2014
I didn't find this fast or easy as others said . I sweated the eggplant first . I also added roasted garlic and spinach to the ricotta mixture. It was fantastic. This is a great recipe that has alot of room to add and play with. - 09 Jan 2008 (Review from Allrecipes US | Canada)
I've made this twice and really enjoy it. I made a lighter version the second time though. Instead of using a whole egg and frying it, I used a couple of eggwhites mixed with a little water. I dipped that in bread brumbs and put them under the broiler about 5 minutes per side on a baking sheet sprayed with cooking spray. It takes no extra time really. I also used part skim ricotta. - 01 Jul 2008 (Review from Allrecipes US | Canada)