This entree is so hearty and flavourful that your guests might fill themselves up on it before you have a chance to serve the main course!
I changed this a bit by putting in a 13 x 9 and topping with spag. sauce and mozzerella and baking for 35 min. at 350 deg. WOW was this awsome!! - 18 Jul 2002 (Review from Allrecipes USA and Canada)
I changed this quite a bit. Before I cooked the eggplant I laid out the slices on paper towels and sprinkled them with some salt, to help release moisture, for a few minutes. After they were cooked, I laid a piece of prosciutto on it, then the ricotta mixture (to which I added some parmesan and mozzarella), then rolled it up and secured it with a toothpick. I put them on a platter with a small bowl of the tomato sauce in the middle. This way, it was a neat appetizer and people could dip or spoon the tomato sauce on if they wanted it. It turned out very tasty and I will probably make it again with the same adjustments. - 14 May 2007 (Review from Allrecipes USA and Canada)
This recipe is fabulous! I use pre-breaded eggplant cutlets form the local Italian store which cuts the difficulty to almost nothing. You won't be disappointed and neither will your guests! - 12 Mar 2001 (Review from Allrecipes USA and Canada)