After having eggplant rollatine at a restaurant, and it was absolutely delicious! I decided that I HAD to learn how to make it. Here is what I came up with.
After having eggplant rollatine at a restaurant, and it was absolutely delicious! I decided that I HAD to learn how to make it. Here is what I came up with.
Being of Italian descent - Mom & Gramma gave me a tip to make this dish so much easier. First slice egplant lengthwise 1/8". Coat slices w/flour then dip in eggwash. No breadcrumbs! Then fry in oil. Cool & drain on papertowels. Stack slices when cool - wrap in foil then into a freezer bag & into freezer. When you want to make this dish just defrost. The hard part is over!!Read More
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.
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.
I didn't use the prosciutto. I added chopped spinach to the ricotta cheese instead.
This was wonderful! I am a huge eggplant rollatini fan but this was the first time I attempted it on my own and it turned out great - even my husband, who has never been an eggplant fan, loved it! The only change I made was to add some fresh basil to the ricotta. I also made my own basic sauce, lots of fresh basil and tomatoes.
This was great! Instead of proscuitto, I mixed some cooked sausage (which I took out of the casing and browned on the stove) with the ricotta. I also added parsley to the ricotta. Outstanding!
So great! I made it a point to "sweat" out the slices to rid the bitterness.
Thanks for this recipe! I don't know why I never made this from scratch before! I usually make eggplant like Lasagna. I did not use Prosciutto. And I didn't peel the eggplant, I left the skin on. Also soaked it for a little bit first. I made a ricotta cheese mixture that I do for lasagna which is ricotta, egg, Italian Medley seasoning and shredded mozzarella...I mix it all together before spreading it on the eggplant. I think next time I'll add garlic powder to the bread crumbs and spinach to the ricotta mixture. I also want to broil it instead of fry it next time. Of course I use LOTS of shredded cheese on top! It was yummy! I'll be making this for my daughters 3rd B-day party in December rather than paying $35 for half tray for it from my local deli (but theirs is really good too). Thanks for sharing!!!
This recipe was fantastic! I did make some healthy modifications and the recipe was still five stars so I thought I would share. First, I breaded the eggplant using panko bread crumbs and italian seasoning. Then, I broiled it instead of frying. It took about 5 minutes on each side (or until brown/crispy). Then I used low fat ricotta (which cuts the fat significantly). I did add some italian seasoning and about a 1/4 cup each of parmesan and asiago cheese to the ricotta for extra flavor (this added some fat, but increased the flavor- of course could leave it out also). I substituted fresh spinach for the prosciutto and instead of using jar sauce, I made up a quick sauce with just organic diced (for texture) and crushed tomatoes, lots of garlic and basil, salt, pepper to taste. Let it simmer while I was preparing the eggplant (about 30 minutes). The result was perfect. The eggplant retained it's form and didn't get mushy (one of my gripes about eggplant parmesan) and the flavors were wow! Enjoy!
I can eat eggplant made this way. Even the kids ate it and liked it. I sweated it out with salt as suggested, added spinach, garlic S&P and nutmeg to the ricotta, had to make my own breadcrumbs and pasta sauce because i ran out. Kind of labor intensive though, not a great recipe for a weeknite without all the ingredients on hand premade. Probably took 1.5 hrs total for making 7 rolls. and you use more than 2 tbspn of EVOO to fry. Leftovers were good as well. had w/ brown rice. would make again for a weekend meal
Being of Italian descent - Mom & Gramma gave me a tip to make this dish so much easier. First slice egplant lengthwise 1/8". Coat slices w/flour then dip in eggwash. No breadcrumbs! Then fry in oil. Cool & drain on papertowels. Stack slices when cool - wrap in foil then into a freezer bag & into freezer. When you want to make this dish just defrost. The hard part is over!!
This was great. I don't see the point though in rolling up -- unless you are having company or a nice dinner, and then it's a great touch. Otherwise, save yourself some time on a weeknight dinner and do as others have suggested and layer. I followed some other hints and sweated the eggplant and also broiled the breaded slices to avoid frying them. I did this for five mintues per side. Then I layered this way in a glass baking dish: eggplant, ricotta, spinach (another addition that caught my eye in someone else's review), prosciutto, tomato sauce, and mozarella cheese. Baked at 350 for about 20 minutes or so, until the cheese was melted and starting to brown. We loved this and will make it again.
very good recipe it is also good stuffed with meat using your favorite recipe for meatballs
This recipie was pretty good. Definitely recommended. The sauce of preference definitely infleunces the taste of this dish.
I followed Chuckster's variation and then made two additional slight modifications. I chose to go with Chuckster's changes because I preferred baking the eggplant slices rather than frying them to avoid the extra oil. I also liked sweating the slices first with salt. While I don't find eggplant particularly bitter (which is why many people start with this step), I think it helped soften the slices, making them more pliable and easier to roll up. I sliced the eggplant about 1/8 inch rather than 1/4, using a mandoline. My guess is that made the slices even easier to roll up. Second, I used cottage cheese rather than ricotta because that is what I had on hand (and I use cottage cheese rather than ricotta when I make lasagna). Even though I suspect I had more rolls because I sliced the eggplant thinner, I still had enough of the cheese mixture for the filling as written. I did find the sauce a little skimpy and will use two jars next time to make sure I have enough to cover the rolls so they don't dry out and to serve with the rolls and angel hair. Can't wait to make it again!
I absolutely love eggplant rollatini and this is the first time I have made this. I do not think I sweated the eggplant long enough because it was a little bitter. Next time I will sweat longer than 30 minutes. Also, I used a lot more EVOO and I do not think that the eggplant was cooked long enough. Recipe was good, I just need more practice! :)
This was delicious and pretty easy to make. I think basil or garlic are a good addition to the ricotta because it's a little bland otherwise.
Good and simple to make. I agree though that is is not fast. I don't sweat the eggplant using salt, I pan fry it with a little bit of oil on both sides and then add about two tbsp of water to the pan so that it evaporates and then cover the pan. Basically, I sweat it out in a different way. This takes a shorter amount of time than the 20 minute salt sweat and is much easier. Also I used seasoned panko instead of bread crumbs and did without the prosciutto.
Great recipe! Used thinly sliced pancetta instead of prosciutto. I also used egg, parmesan, salt, peppper & garlic powder in my ricotta. My fiance loved it. Will definitely make again. I agree with other reviewers about sweating the eggplant. Wonderful meal to prepare on rainy Sunday.
This is the best eggplant rollitini. My husband and all my friends say its the best they ever had. I do change it a tiny bit. I add garlic seasoning to the egg and fresh minced garlic and parmesan to the ricotta, but that's just because I love garlic. Sometimes I switch it up and use ham instead of prosciutto or If I want to do it vegetarian style I dkip the meat and mix spinach with the ricotta. Every way is absolutely delicious. I always have to make a lot cuz everyone wants seconds or wants to take left overs home.
When I made this, I added some ground hot sausage in with the ricotta cheese (mainly for my Husband, and because I had no prosciutto). I also diced up the extra bits of eggplant that were not good for rolling and added them to the sauce. I Loved how it turned out, and so did my Husband - I only had one rollatini and he gobbled it all up!!
The only reason why I didn’t give the recipe 5 Stars was because I seasoned the ricotta cheese with some onion and garlic powder with a pinch of freshly ground oregano, and I choose to bake the eggplant instead of frying it. Other than that, this recipe is very delicious and very forgiving. You can add into this recipe and it’ll still come out yummy. My husband and kids truly enjoyed this version of eggplant. I’ll definitely be a keeper in my recipe book. Many thanks to the readers who shared their reviews and added some insight.
made this dish for my christmas at the in-laws - wouldn't change a thing... they requested it over and over again!
Very good..... Made a lighter version with skim everything and ham and popped it under the broiler instead of frying it. Just as tasty.
This was such an interesting dish. One thing I need to suggest to anyone who is willing to try something new, prosciutto is meant to be paper thin! Unique... probably worth a second shot, (with paper thin prosciutto!)
This was fantastic! I made minimum changes (combining an egg, ricotta, parsley and roasted garlic for the filling), and it was incredible! Will definitely make again!
This was a great recipe. Instead of just ricotta, I actually made a mixture of ricotta, mozzarella, a little parmesan cheese and garlic powder and then spread that onto the eggplant. Delicious!
My family loved these. I did broil the breaded eggplant on each side which was not as messy. Added a cup of frozen spinach, 1 clove of minced garlic, 1/4 cup of minced onion, and some chopped oregano and basil to the ricotta (had to have some more flavor). we didnt use the mozzarella only because i didnt have any. Just added some parmesan to the top. Im excited to try the same recipe using pounded chicken.
I made exactly as written. We did not care for the meat in it.
delicious! Used fat-free ricotta and spinach, mushroom, and garlic in the ricotta mixture. Broiled each eggplant slice under a broiler for 8 minutes on each side. Very good. Paired with tomato-cream sauce from this site and linguine.
I LOVE this recipe! wonderful, wonderful, wonderful! Well done! And thank you to the reviewers who mentioned 'sweating' the eggplant!!! Life saving comments! All this time I've been wondering why I have such a hard time making eggplant taste good. That's all I had to do
So Simple and so Good. My Husband, who is not a big Ricotta Cheese fan Loved it. Called it Restaurant Quality! WOW. So needless to say this is a definite Repeat.
Great recipe! Added some italian spices, garlic powder, and parm cheese to the ricotta mixture and fried the eggplant in vegetable oil. Will definitely be making again.
Love this recipe! I did change it just a little; I used the breading I keep on hand which is a combination of flour, panko bread crumbs, garlic powder, onion powder, salt, and pepper. As always, I sweated the eggplant and added fresh basil on top of the ricotta. Paired with homemade linguine and a nice mixed salad, this was a wonderful meal. I can't wait to try some of the variations mentioned in other reviews. This one is a keeper!
Pretty good. I didn't peel the eggplant but I did sweat it. I also left out the prosciutto to keep it vegetarian. It definitely took more than two tbsp. of olive oil to fry up the eggplant though. I also served it over the veggie linguini instead of angel hair pasta. Everyone loved it, including the 19 month old baby who couldn't get enough. My complaints are that it's "messy" in terms of dishes to clean up (dish for eggs and breadcrumbs, frying pan, baking dish and pasta pot), and it's pretty hard to get those slices at an even thickness. Next time I'll use the mandolin.
This was excellent! I prepared everything according to recipe with exception of using whole wheat seasoned bread crumbs and my own sauce. Took some time to prepare but very good.
it was delicious and fun and simple to make! this was my first experiance with eggplant and it was a good one. only downside it takes a while to make and is pretty greasy. i'll make this again but probably as a side dish only
could not taste the prosciutto to much for the cost of it.. i would use sausage next time. But VERY yummy and pretty easy!
My husband really liked this dish, but I didn't care for it. I sweated the eggplant as others suggested but just didn't care for the eggplant. We used a spinach/ricotta mixture for the filling but our eggplant slices weren't long enough to roll so I just layered the ingredients.
Awesome! I agree with 3 of the major suggestions: (1) de-bitterize the eggplant for 30 minutes by putting salt generously and letting it drain out, (2) Ricotta Mix: Didn't use meat - sautead spinach and garlic and then mixed it in ricotta mix. I also spiced up the mix - the spicier the better. I only had Frank's red hot but I would use Sriracha or chili peppers. (3) No need to fry the eggplant - just broil it 5-6 minutes each side when you put all the mix. This dish was AWESOME!
My family loved it! I made a lower calorie version by baking my eggplant first rather than frying it. I pre-heated my oven to 450 degrees and sprayed a baking sheet with a non-stick spray. I baked 12 minutes per side. Then I followed the rest of the recipe. Since I baked rather than fried my eggplant was firmer. I had to fold rather than roll but the end results were the same.
Quite a lot of effort for fairly minimal results, I will try as others suggested and do this as a flat bake next time rather then rolling (you put the same effort in to a Parmesan but yield more food..). Also, ended up a bit too salty with the combination of prosciutto and bread crumbs (perhaps it was the brand of each but it was way too much).
DIVINE!! Few changes: I baked the proscuitto until crispy and broke it over the top after it was baked. Also, cutting the eggplant even and thin enough to roll was difficult so I just layered eggplant, ricotta mixture(I added fresh oregano, garlic, salt/pepper) eggplant, ricotta mix, eggplant (I doubled the recipe) then poured the jar of sauce and a can of italian diced tomatoes, then shredded cheese. Baked about 45 min. Then crumbled proscuitto on top. It was heavenly!! Everyone loved it! I made "Worlds Best Chocolate Cake" that has ricotta cheese in it and sour cream in the frosting. The entire meal was divine!
Excellent! This was so good!! We all really liked it and will make it again - followed the recipe exact too and wouldn't change a thing.
I was really looking forward to this dish. I made it without the prosciutto which is probably why I didn't think that it was great. Besides omitting the prosciutto, I made the recipe as it indicated and it was just too bland for me. As another reviewer stated... it was "quite a lot of effort for fairly minimal results". I wouldn't say fairly minimal though... more like "just OK" results. I think that I may have another go at it though and use some seasoning and parmesan cheese.
I thought this recipe was pretty good. I did have a hard time slicing the eggplant thin lenghtwise. I do have a hand slicer, but could only slice it the short way. I sliced it by hand, but did not slice thin enough, so I made the eggplant just like lasagna. I did not fry as the recipe stated, but baked as other reviews stated--it was good--even better the second day.
Great dish! I follow the recipe exactly. Everyone loves it and asks me to make it again.
This is a wonderful recipe. I use it as part of an Italian dinner without the pasta. I make a marinari sauce instead of buying a spaghetti sauce. You can make the rollatinis in the morning and refrigerate them until ready to bake with the sauce and cheese. Also, make sure to "sweat" the eggplant to take out the bitterness.
This is really tasty. I didn't use the proscuttio because I didn't have any and it was still awesome. I recommend cutting the slices really thin, frying them until really golden and added just a very thin layer of riccota. I wiil be making these again whenever I have eggplant.
Delicious - An excellent use of eggplant from the garden. I thought it was a fancier version of eggplant parmesan with the added bonus of prosciutto. I made the recipe exactly as stated and it was very good, but the next time I will add a little garlic and fresh basil.
This was a BIG hit! Just a few changes... 1 - I sweated the eggplant first 2 - added fresh grated parmesan to the egg 3 - added sauteed red onions and garlic, along with spinach and italian seasoning to the cheese filling Can't wait to make this again!
I was looking for low carb meatless main dishes for variety and stumbled across this recipe. I did make some changes that made each serving 11.5 carbs each. First I put salt on the eggplant pieces and let them sit on paper towels for about 20 minutes to reduce any chance of bitterness. Instead of using the bread crumbs, I used 1/2 c ground pine nuts mixed with 1 c ground pork skins seasoned with basil and oregano. I also used more oil than 2 T, probably more like 1/4 - 1/2 cup for the frying of the eggplant. But this recipe was simply amazing even with these changes. My husband loved it. We ate it with spaghetti squash.
I've made this recipe several times and love it. Like others, I sweated the eggplant, broiled instead of fried, and added spinach and garlic to the ricotta. This time I also added pesto, which I think was a great addition. I forgot to put in the salt and pepper in the ricotta like I usually do, and it was a noticeable difference. I'll remember it next time!
This was just ok for us. Kind of bland, needs to be seasoned more.
This recipe was delicious! I did change it a little...I just layed foil on the BBQ and cooked the eggplant that way instead of frying it. I used panko (seasoned with garlic powder, italian seasoning and s&p) instead of bread crumbs because that is what I had on hand. (might try bread crumbs next time to see which is actually better) I used sauce made from my garden tomatoes (eggplant also was from the garden) and instead of angel hair pasta I used a small ziti cause I hate going to the grocery store when I have similar items in the house. The flavors were very complemetary, very good recipe.
I really love this recipe. I also liked the suggestion to sub out the procuitto with spinach! yum!
OMG - so very good. I'm sure it is excellent made the way the recipe calls but I changed to accomodate my veggie husband. Instead of frying I baked and sprinkled with EVOO. Instead of pancetta I rolled two veggie meatballs in the middle. They stayed together perfectly and the texture was perfect. I also used 2% ricotta. We bothed loved it. HOMERUN RECIPE and better than Eggplant Parm! Thank you!
Instead of frying, I baked the eggplant slices after breading in a 375 oven until light brown. I was able to roll them right after they came out of the oven. The kids had fun helping me make it!
Delicious and fairly easy. The eggplant was softer then I anticipated after frying and was easy to roll. Have extra sauce on hand as the sauce in the pan wasn't quite enough for the pasta. Also, I used more than 1 c. of bread crumbs to coat the eggplant and more than 2 T. olive oil to pan fry the pieces. I will definately make this again!
This recipe was just okay for the amount of preparation involved.
Everyone like it! A rare thing. Used cottage cheese instead of ricotta and added fresh basil, mozzarella, parmesan and seasononing.
My husband loved this! I plan on making this again and again. Next time thinking of adding some Romano Cheese, just to add a little more cheese flavor.
The eggplant rollatini was a success! My husband said this is his new favorite meal. I made some adjustments to the original recipe. With the ricotta cheese, I added spinach, diced tomatoes, garlic powder, onion powder, salt and peper then spreaded the mixer on the fried eggplant. I excluded the prociutto. This was a great recipe and I'm sure I will be making it again in the near future.
Delicious and easy recipe that I will certainly make again. With an addition of chopped spinach and granulated garlic to the ricotta filling, this recipe was so tasty, and the prosciutto complimented the flavors so well. I'm thinking maybe a fresh italian herb medley or roasted peppers with spicy sausage for the next round. The eggplant could have been sweated more; maybe salting eggplant slices and chilling on papertowels for a few hours in the fridge will release more water so you have a firmer roll in the tomato sauce.
The prosciutto really wasn't needed but the dish was a hit...will definitely make again. Thanks for sharing!
So good! I did sweat my eggplant for roughly an hour. I ended up cutting the slices too thick so instead I layered it in a 9x9. From bottom up, a little spag sauce, eggplant, ricotta,eggplant, ricotta, prosciutto,remaining eggplant, remaining spag sauce and all of the mozzarella. It was soo good, even my picky 8 year old loved it.
I am making this for the 2nd time this week because we loved it so much! The only change I made was to sub bacon for the meat because that is what we had on hand. It is soooooo good!
No need to ever fry eggplant! Prepare as the recipe says except broil on each side for about 3 minutes instead of frying. Added some savory and pepper and garlic salt to the ricotta mix and laid some julienned zucchini on the ricotta instead of meat.
Excellent recipe for eggplant Rollatini. I agree about sweating the eggplant. Also - I think that the people who reviewed this recipe and were not happy with it or confused may not be familiar with "New York classic Italian" dishes. This is pretty spot on to any Eggplant Rollatini that you order in an Italian Restaurant here in New York. The Proscitto Ham...that is optional.
I used eggplant from our garden and it was excellent! I will definitely be making this again!
Easy and very good - the leftovers were great too!
I have never had eggplant, thought this was a good recipe. I sweated it for about 45 mins and broiled it instead of frying. Also added garlic, parmesan cheese and some fresh basil/parsley to the ricotta. Will try this again.
I really enjoyed this recipe. It went together very quickly. I did sweat the eggplant in the process and added herbs to the cheese mixture as others suggested. Thankyou for the recipe.
First time really cooking with eggplant. This dish is really easy and soo delicious. I could never find that prosciutto so I had to use turkey bacon. I'm sure it's not as delicious as the original recipe, but it was so delicious. Next time, if I can find it, I will use the prosciutto.
Very good! I'd give it 5 stars if it had a few changes. I "sweated" out the eggplant. I chopped up Bordeaux spinach and mixed it in the ricotta cheese. I also mixed in Romano cheese and roasted garlic in the ricotta. Super easy to make and you can make so many changes to the filling. Next time I'm giving Italian sausage a go.
Super dinner!! I layered fresh basil on top of the ricotta before I rolled and baked it.
I am not an eggplant lover, but I will make this dish again & again! My eggplant was too short to roll the slices, so I just made little eggplant "sandwiches" and baked them. Had them on pasta & topped with sauce as suggested and they were fabulous. Even my 6 yo and 4 yo asked for more...but their father had already cleaned out the pan. :o)
I am a beginner and my husband is my guinny pig and he loved this recipe. I bought an eggplant and wanted to do something different than just fry it. I substituted Italian bread crumbs for a mix of bread crumbs, parmesan and crushed parsley leaves. Since I could not find riccota cheese I mixed sour cream with a shredded italian mix cheese. We will definitely make this one again!
Restaurant style! I got so many compliments on this dish I just had to rate it. I did nothing to change this recipe other than I used La Familia Marina Sauce instead of spaghetti sauce. I will be making this recipe for years to come. Thanks for sharing with us.
good but prep time should be at least doubled.
Soooooo tasty! Added a layer of cottage cheese after the prosciutto and topped with fresh basil. My husband has declared it his new favorite dish!
Have never had eggplant Rollatini before so don't know what it is supposed to taste like but LOVED this recipe. Did not add prosciutto but did add spinach, nutmeg, abd basil to the ricotta cheese. Great flavor!!
This is a fantastic recipe! To make it a little lighter, I used part-skim mozzarella and ricotta. Also, I like it just as much without the prosciutto as with it. In some ways, I think the prosciutto over-powers the delicious taste of the eggplant. Definitely and DEFINITELY delicious!
My 5 yr old son asked what an eggplant is and what it tastes like. I couldn't really tell him because I'd never had one. So we went to the store and he picked one out. I searched allrecipes for a popular recipe and came across this one. I was skeptical at first. I even prayed that it would turn out good. :) It was REALLY good. I didn't have any of that funky Italian meat so I used really thin sliced smoked ham. And I used panko bread crumbs instead of traditional bread crumbs (because I can get panko in natural). I also sprinkled a little parmesan cheese on right before the mozzarella. This was kinda time consuming, but totally worth it. My son even ate it!!
This dish was so delicious and easy to make (I'm just learning to cook!). I would recommend it to anyone who likes eggplant - yummy !! I made it with whole wheat spaghetti.
I thought this was delicious! An excellent way to use the eggplant from my CSA. I added some basil, parmesan, and mozzarella to the ricotta mixture. Having a mandoline really helps when cutting the eggplant.
so good- we used fresh moz instead of ricotta & it was fabulous. great way to do eggplant, esp. if you're not a huge fan.
Great meal! My wife and I had never had eggplant rollatini before so we didn't really know what to expect, but really what's not to like? only suggestion would be to use more pasta sauce, or at least to save some for use on the angel hair, as it can be a bit dry otherwise.
This is a good, handy recipe. I'm trying to eat low carb and eggplant is a great substitute for lasagna noodles. The only thing is you do need to add some salt to the eggplant slices to cut the bitterness. I usually salt my eggplant and let them sit for a few minutes. This draws out the extra liquid and helps with the flavor. I'm a big eggplant fan and I love finding new ways to use this. Thank you!
I made the recipe just as is I did not have to do anything at all to the eggplant like some reviews are stating for example sweating the eggplant. This recipe can't get any easier!!! It was so delicious! I don't even like the taste of eggplant but I tried this anyway and it tasted great
This is pretty and tasty. I added garlic and parmesan to the ricotta (it definitely neeeds a personal touch). Although this was easy to make, it was kindof messy and took a little longer than expected. You can't step away from the eggplant while frying, or it will burn. I don't reccommend this for busy weeknights or if you have little "helpers", but it would be great for special dinners or company.
I followed the recipe exactly (except for using non-fat ricotta) and it was delicious! My parents and fiancé both loved it. One thing - 14 ounces of sauce was a little light, next time I'll have more ready on standby for those who like more!
This is one of our favorite recipes. It's great for a dinner party, you can make it ahead and throw it in the oven before guests arrive. It's even better than my Italian father-in-law's rollatini :)
I found that this recipe did not clearly indicate that the eggplant should be thoroughly cooked during the frying process. I did have browned eggplant strips, but they were not cooked through. So, when I rolled the eggplant with the ricotta cheese and heated it for 15 to 20 minutes, I did not know that my eggplant was not cooked enough. I would recommend that one test their eggplant before rolling it to ensure it is thoroughly cooked. Otherwise great recipe!
This is one of my new favorite recipies... I used motzarella and home made ricotta cheeses since I can't get everything where we live overseas, but this just melted in my mouth. My husband thought it was a nice dish, but he probably wouldn't request I make it again. It also doesn't warm up very good the next day... it's okay, but not quite as good.
I love eggplant....and my son and I are not fussy eaters but we didn't like this at all!
This is a good recipe but I did mix mozzerella,ricotta cheese, an egg, garlic salt and parsley for the filling. And I added parmesean cheese to the bread crumbs. I made my own homemade sauce which is pretty easy to make. The sauce makes this dish really fabulous so choose a good sauce
A great recipe. I did add alittle to it though. I added spinach and I added parm cheese, mozz cheese and basil to the rocotta. This ones a keeper
Ride is not worth the fare... to much work.