Eggplant Rollatini

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very easy to prepare, and tastes awesome! Would add a little basil to the filling next time.

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It was hard to find an eggplant rollatini recipe, but this one was perfect, and very yummy!

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I am not sure if you could perfect this recipe. I cut the recipe in half.. right down the middle and itworked perfectly. It was perfect.

As far as some comments on the sticking eggplant. I failed, ok, and dipped the eggplant in the egg first and the flour second. It still made a nice "crust". I have no clue as to how this would stick either way. A little olive oli rub well into a generic baking pan .. mine lifted right off the pan.. tender.. with a little crisp and they rolled beautifly.

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Loved this recipe. Because the eggplant is baked, it is less greasy than most eggplant dishes I usually make. However, I recommend using the baking sheets for the eggplant for easy transfer and cleanup. This dish was a big hit at the pot-luck I attended. Tastes great cold for breakfast, too!

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I enjoyed this recipe. Make sure to use parchment paper to cook the eggplant. The eggplant in place of the noodles was really nice - guests wouldn't even notice. I like being able to substitue a starch for a vegetable so I can still have my garlic bread. : This will be a definite regular in my collection.

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Easy to make. No fuss at all. You can find all of the ingredients in one supermarket. Very nutritious and delicious. My kids and I had fun making them together!

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I was a bit skeptical about this recipe. I've made eggplant rollantini for years and was looking for a recipe that did NOT include breadcrumbs. The disclaimer at the bottom of this recipe made me a little nervous. And, the order seemed odd to me: Flour eggplant, then egg, then bake??? I've never cooked anything with egg being the LAST step in the process. Usually, either breadcrumbs or flour follow the egg wash before the last stage of baking or frying. But, this is Mario Batali so who am I to question, right? Well, it didn't work. The eggplant stuck to the pan. I used a heavy aluminum baking pan with olive oil as instructed and baked on the middle rack of the oven. Perhaps a non-stick pan would have made the difference. Maybe some restaurant recipies are best left to the restaurant! I'll go back to my momma's method.