Found this recipe on allrecipies.com (courtesy of Vicki Frew). I cooked mine for 15 minutes before I added cheese, green onions and bacon bits. I was afraid the cheese would be cooked to much if it was on the whole time. Miss Annie is right--after the 1st time I made it I started skipping the browning too and just put raw skinless, boneless chicken breasts in pan and poured the other ingredients over top. Cooks up just fine either way.
I make these often for parties where I have to 'bring something' and I'm always asked for the recipe. They're delicious, easy and they transport well, especially when you cut the rolls at your destination.
A nice change, leaving out the lasagna. I like to add some sliced mushrooms and hot peppers. This is another dish that you can experiment with and make it to suit your own taste. Do ahead and pop it in the oven 1 hour or so before serving. With eggplants I find it depends on the age and size whether you peel it or not. I recommend that you peel them. I also substitute unpeeled Zucchini for the eggplant.
This is a good appetizer to serve when you are watching calories. Leave out the jalapeno & garlic, if you wish they are good even without them. Try using a Portabello and if you can find them Black Garlic. - Wonderful flavor. Black Garlic are from Korea and are fermented in a special process - Very mellow flavor