"I made this dish to accompany some garlic/rosemary grilled leg of lamb and it was a huge hit. The key to this dish is to taste your ricotta filling as you make it and only add enough lemon juice to give it the right amount of zing. (a little salt in the filling will bring the flavor right up--but wait until you mix in the salty Pecorino/Romano cheese before you season) If you simply dump in the juice of an entire lemon as the recipe implies you will probably be disappointed with the dish. Also, you need to undergrill your asparagus just a little other wise they will be overcooked by the time you pull it out of the oven. This is a dish that could stand as a course on its own especially if you topped it with some sort of tangy tomato based italian type salsa so the acidity of the topping plays off the creamy smooth texture of the ricotta filling. Season and taste as you go and don't be afraid to use some olive oil on your eggplant when you grill...
It was a hit!"

"I made this dish to accompany some garlic/rosemary grilled leg of lamb and it was a huge hit. The key to this dish is to taste your ricotta filling as you make it and only add enough lemon juice to give it the right amount of zing. (a little salt in the filling will bring the flavor right up--but wait until you mix in the salty parmesan cheese before you season) If you simply dump in the juice of an entire lemon as the recipe implies you will probably be disappointed with the dish. Also, you need to undergrill your asparagus just a little other wise they will be overcooked by the time you pull it out of the oven. This is a dish that could stand as a course on its own especially if you topped it with some sort of tangy tomato based italian type salsa so the acidity of the topping plays off the cremy smooth texture of the ricotta filling. Season and taste as you go and don't be afraid to use some olive oil on your eggplant when you grill... It was a hit!"

"I made this dish to accompany some garlic/rosemary grilled leg of lamb and it was a huge hit. The key to this dish is to taste your ricotta filling as you make it and only add enough lemon juice to give it the right amount of zing. (a little salt in the filling will bring the flavor right up--but wait until you mix in the salty parmesan cheese before you season) If you simply dump in the juice of an entire lemon as the recipe implies you will probably be disappointed with the dish. Also, you need to undergrill your asparagus just a little other wise they will be overcooked by the time you pull it out of the oven. This is a dish that could stand as a course on its own especially if you topped it with some sort of tangy tomato based italian type salsa so the acidity of the topping plays off the cremy smooth texture of the ricotta filling. Season and taste as you go and don't be afraid to use some olive oil on your eggplant when you grill... It was a hit!"