Eggplant Rolatini Casserole
Recipe courtesy George Stella
Show: Low Carb and Lovin' It
Episode: Mangia!
Rate This RecipeRead users' reviews (54)
- Recipe categories: Cheese, Mozzarella, Ricotta, Vegetables, Tomato, Eggplant,
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- ratings & reviews(54)
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Nutrition Facts
- Nutritional Analysis
- per serving
- Calories
- 367
- Fat
- 25 grams
- Saturated Fat
- 13 grams
- Carbohydrates
- 14.6 grams
- Fiber
- 4.1
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Average Rating:
Total Reviews: 54
Showing 1-10 of 54
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By olga_12498623
upper darby, pa
on June 23, 2012
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A really good recipe, next time I will broil eggplant a little at the end of baking. Also slightly less cheese mixture. I added a side of Bulgur wheat(made with vegetable broth and the meal was filling and a success with family!
By lovesgnr_10578433
Lake Grove, NY
on October 02, 2011
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Pretty good. Would've liked it much better without the roasted red peppers. Maybe some chopped spinach instead. Definitely not as good as breaded, fried eggplant, but then that would defeat the whole purpose of trying out low-carb recipes! Overall, not too shabby. I'll probably make it again.
By beachbum21
on March 04, 2011
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What does peel 2 swaths on each side mean? the whole eggplant or half of it?
By carcobello_9791051
milford, CT
on February 25, 2011
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Terrific. I added crisped proscuito (sp? crumbled into the center of each roll before adding the
cheese filling. Yum.
By miguez
Harrison, NJ
on June 06, 2010
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Indeed, there was a party at my house and decided to plan this recipe. Such success that people were asking for the recipe (full credits were given and it was the star of the day, beating my "Three milks cake"!
Thank you for such a great recipe.
Regards,
Juan
By bearpause_390940
Kingsport, TN
on February 27, 2010
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This was fun to make and my kitchen smelled so Italian. I love George's recipes and this is probably one of the best I've tried so far. I took some into work and everyone loved it. They didn't believe that it was low carb. With recipes like this, I will eat low carb for the rest of my life.
By smithsalk_1833919
Alburtis, PA
on December 18, 2009
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I love eggplant so I always look forward to anything that primarily uses that pretty vegetable. I've had and made rolatini before and I like it but this version is superior to any I've experienced. Dipping the slices in the egg mixture that has the cheese and herbs in it really made a difference as did bakiing those slices before rolling in the cheese mixture. Also, adding the diced pepper is a nice extra. When the whole dish was finished and we bit into it, the tase was light and airy though very flavorful. My husband really loved it and he is not a big fan of tomato sauce. I'm going to make it any time I get a yen for eggplant.
By adilson1_1744030
mesa, AZ
on May 04, 2008
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fab dish
By lindersmom_4510014
Pacoima, CA
on August 31, 2007
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This is really easy to make and is great. I have also made this by using store bought sugar free or low sugar added pasta sauce instead of making the sauce and it comes out just as good.
By vglml2004_2831867
Citrus Heights, CA
on August 08, 2007
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My husband and I have been on a low carb diet for some time and found this to be a really welcome change. I cut the eggplant too thick, so had to cook it longer before filling, then had to put the filling between two slices as I couldn't fold them. No matter, it turned out great!