Eggplant Rollatini

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This has become an old standby and all my relatives have come to expect it. Love the flavors and ingredients are gluten free(check you ricotta cheese - some are not gluten free.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great recipe. I make marinara the day before. The only issue is the recipe calls for baking
in oven for 15 minutes. It really needs 30-45 minutes. It's great left over the next day.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this recipe three times now. I don't know if my tastes are pickier now, but I had a few comments about it.

First, if you have too much filling, you are either not using enough eggplant, not cutting your eggplant thinly enough, or taking her 1 Tbsp guideline too strictly. I doubled the recipe, made twice the filling, and had just enough.

Second, I don't like the pine nuts. I don't think I want anything crunchy in my eggplant rollatini. That's a personal thing though.

My biggest complaint with this recipe is the sauce. Do yourself a favor and just use jarred. The sauce is really easy to make, quick, super simple, but too thick. It just kind of sat on top, rather than bathing the eggplant while it baked.

Everything all together just made me not want to make this very time-intensive recipe again, which makes me sad because I served it to people and wasn't totally proud of it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made the cheese filling as stated and ended up with double the cheese filling. Put the rest on top of the rolls?no point letting it go to waste : I then served it with pasta on the side and then mixed the pasta into the extra sauce.
I think the bitter/tough eggplant comments are simply a result of eggplants of varying ripeness/quality. The salting and cooking is a guide. If you take the eggplants off the grill and they are still tough let them cook a bit longer. If they're too bitter add a bit more salt to pull out the moisture.
I also used a jarred sauce. Saves time and if it's tasty you won't notice the difference. I had a few left over basil leaves so I use those to put on top of the red sauce to give it more of a homemade freshness.
A few people mentioned that this is a diet friendly dish. Can't agree. The amount of cheese (if you use it all is a lot and none of it is low fat. It is super tasty though.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

As I write this I have the dish back in the oven for 10 more min. Really TOUGH. But I love eggplant.The sauce was good but the whole dish needs something more...Followed it to a T. Maybe it will taste better tomorrow like some dishes do

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I had high expectations for this dish but the eggplant was too tough to chew-Sorry-need to cook this longer to break down the eggplant

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I am giving this four stars without even trying, why, because I am Italian, and I have tried just about every recipe that Giada has made,and I will tell you they are closest to be authantic as Italian cooking can be. So the one with the problem with Giada's cooking don,t try her recipes AND P.S LOSSER SHE HAS SOME OF THE MOST WHITEST TEETH ON THE FOOD NETWORK MAYBE YOU SHOULD GET YOURSELF SOME WHITE SUFF FOR YOU MOUTH YOUR JUST A JEALOUS WANT TO BE.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made the recipe as written, even the tomato sauce. Although time consuming, I LOVED IT. It freezes extremely well, by the way. Although the tomato sauce recipe is slip smacking good, I'd consider using a good quality jarred to cut down on time, since the recipe does take a good amount of time to assemble. This is worthy of company, for sure!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It takes a little time for the preparation, grilling the eggplant, but this is really good. I used storebought sauce, with roasted tomatoes. For sure I'll make this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

When I make grilled eggplant lasagna, I always use Japanese/Asian eggplant. It has a silky texture, no bitter flavor, and the skin is tender. I made the rollatini using YOUNG Italian eggplant which was firm to the touch. I followed instructions to the letter. We had to use steak knives to cut the doggoned eggplant which was as tough as shoe leather and you need teeth as sharp as a Cuisinart blade to chew the skin. A waste of ricotta, parmigiano and buffalo mozzarella and all because of the texture of the eggplant and the tough skin.