Eggplant Rollatini

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This is a tasty recipe. I found that I had way too much filling and the filling was very loose. After baking, it was oozing out the sides. I do not have a grill so I srayed a griddle and browned the eggplant slices on it, grilling both sides until they were soft enough to roll. I was not crazy about the pine nuts in this recipe. When I make this again, I think I will let the ricotta drain while I am preparing the eggplant and omit the nuts.

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Pretty Yummy. I cut the eggplant to correct size according to the recipe but I think it should be thinner. I used my own sauce so I can't rate the sauce part of this recipe.

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it was very yummy!! Altho I did use Mario's tomato sauce recipe from his eggplant parm recipe... the combo was a winner!! I couldn't decide between the two so I combined them : I also pan seared the eggplant to get them soft enough to roll (don't have a grill, tragic I know. Probably took an extra minute on each side, but worked great. Must make it you like eggplant!

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012

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..Simple, healthy, easy recipe! Love that the ingredients accessible year-round. I like recipes that are off the beaten path a bit and this is a great, lite dish that would be a good main or side dish. Don't skimp or change a thing (albiet pine nuts - if you don't have, it's not a game changer for this recipe. Also, recommend you use a good quality romano-parm cheese from the specialty section of your grocer if offered and instead of the aisle shelf-brand parms - really enhances the outcome! If you have time - it's worth it to make the sauce! (PS - I think you may be able to use a 4th eggplant w/amount of cheese leftover -- and although sauce will freeze well, not sure if the cooked eggplant and cheese rolls will.

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Absolutely amazing! Rave reviews!

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Loved this recipe. So much easier and healthier than breading and frying. Added chopped fresh spinach to the ricotta mix and added some ground beef (prepped with sauted onion and fennel seed to each roll. Slicing consistently is the key to getting the right texture. Baked for 45 mins

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I was very skeptical about grilling the eggplant rather than breading and frying but I was pleasantly surprised. It was a great healthier alternative to breaded and fried. I had a ton of extra cheese filling, next time I'll know where to scale the recipe. I did use the pine nuts but I really didn't notice them all that much. A few pieces were tough but I attribute that more to my uneven cutting (i cut a few pcs thick. I wonder if that is the issue some are having w/ it being too chewy. Also, I didn't use Giada's sauce recipe, had my own so used that and served over pasta that was dressed w/ olive oil, basil and parmesan and it was delicious.

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Grilling the eggplant was a great alternative to the less healthy and more time consuming fried eggplant. I thought not frying it might end up in a less tasty dish, but I was wrong! It was delicious! I used my own sauce that I had in the freezer. I also skipped the pine nuts and it was still wonderful! I did not use as much sauce as in the picture. I layered some on the bottom of the pan, and coated the tops of the rollatini. It also fit the bill for my vegetarian, gluten free daughter. Light and tasty - I will definitely be making it again!

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Mmmm...This recipe was great. I only made half because there are only two of us, but it turned out perfect. I just used a high quality tomato sauce and it was great and pretty easy. My boyfriend usually complains when I prepare a dinner without meat, even the ones they say you won't miss it in, but not this. I even asked him if it was okay without meat, and he said YES! I think this is the first vegetarian dish he hasn't asked for meat with. I salted, rinsed, and dried the eggplant very well and I think that was the key. These were some of the most tender eggplant I have ever eaten. I must say, I did bake it for twice as long based on some reviewers recommendations, and I would highly recommend amending the cooking time.

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I think this is really delicious...not to filling but really hearty. I made a half recipe and the only problem is the filling is not ready after 15 min. in the oven. Baked it another 10 min. and it helped the filling set up. I'll be serving this for a luncheon in a couple of weeks...a keeper