Eggplant Rollatini

Total Time:
2 hr 20 min
Prep:
35 min
Cook:
1 hr 45 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 medium-sized eggplants (about 4 pounds total)
  • Sea salt and freshly ground black pepper
  • Can vegetable spray
  • 32 ounces ricotta cheese
  • 2 large eggs, lightly beaten
  • 1/2 cup shredded mozzarella
  • 8 tablespoons grated Parmesan
  • 3 tablespoons toasted pine nuts
  • 20 basil leaves, chiffonaded
  • Extra-virgin olive oil, for drizzling
  • 2 cups fresh tomato sauce, recipe follows
  • Simple Tomato Sauce
  • 1/2 cup extra-virgin olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • Sea salt and freshly ground black pepper
  • 2 (32-ounce) cans crushed tomatoes
  • 2 dried bay leaves
  • 4 tablespoons unsalted butter, optional
Directions

Preheat the grill pan and preheat the oven to 375 degrees F.

Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.

In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups

Prep Time: 15 minutes

Cook Time: 1 hour and 20 minutes

Ease of Preparation: Easy


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4.5 116
I made this last night and it was very very good. I didn't add the pinenuts as my husband does not like them. The sauce was somewhat acidic and the receipe called for adding butter to help and it worked,. I never heard of that before but I will never forget that trick. I would alsways add sugar which just makes it sweet. The butter was the perfect touch. I will make this again. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
012 Edit ..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. item not reviewed by moderator and published
Absolutely amazing! Rave reviews! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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). item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This is sooo worth the effort to make. I used a grill pan and broiled the sliced eggplant in my oven about 3 minutes each side, to give it the grill marks. I did not have riccota so I used low fat cream cheese with fresh grated parmesean, pine nuts (not toasted), fresh basil, dried oregano and pepper. I mixed togetherin my little hand mixer until the pine nuts were lightly chopped and consistency relatively smooth. Once the eggplants were done, I rolled about 2 tbsp of the cheese into each slice, placed in a glass baking dish and poured all of the homemade tomato sauce all over it. Sprinked some shredded cheese on top and then baked per recipe. My husband who is not a fan of eggplant said it was one of the best meals I have ever made!! (and I cook every night!) This is a meal I will be making again and again! item not reviewed by moderator and published
This recipe was easy and was loved by non eggplant eaters. Mise En Place wasnt bad at all. I made half the eggplant recipe for 3 and the whole sauce which I will use next week to make fresh pasta. Keeping that in mind the Mise En Place for the eggplant will only be about 45 minutes....Thanks Giada I have a few more of your recipes to rate.... item not reviewed by moderator and published
I made this recipe for our New Year's Eve dinner and it was simply delicious. My family loves eggplant so it was great eating it made this way. I had eaten eggplant rollatini in restaurants before and I was very pleased with the outcome. Technically I had some difficulty cutting the eggplant uniformly. I also improvised on the homemade sauce as I did not have all the ingredients listed. If your pressed for time, you can always prepare the sauce ahead of time. Making your own sauce is always a nice alternative. Overall this is an excellent dish and I will be making this again for my family! item not reviewed by moderator and published
I am not known for my cooking ability but wanted to surprise my friend at work with a birthday lunch. I found this recipe easy to follow and delicious. My only comment is that 4 minutes of grilling on both sides of the eggplant slices was too long. I did take one persons advice and used a jar of Newmans Marinara sauce. Serve it with a Panzanella salad and you have a true winner. Everyone at the birthday lunch wanted the recipe. I am sure to make this one again. Thank you Giada! item not reviewed by moderator and published
I made this last night for my husband (who was not shy about telling me of his dislike for eggplant) and I and it was terrific! Some past reviewers mentioned this was a tedious recipe, however if you plan ahead and read the recipe through before you start you can generally make this dish fairly quickly (i also already had Giada's marinara sauce made in my freezer from past lasagna recipes I've made this season which speed things along). I served it with thin spaghetti and caesar salad and there wasn't a bite left on our plates! I loved the taste and texture the pine nuts added to the ricotta cheese mixture. Thanks G for another great dish - will definitely be making this again (and eating leftovers for lunch today)! item not reviewed by moderator and published
I used my own sauce and just added some bread crumbs with Parmesan reggiano sprayed with EV Olive oil on top. My husband is a CIA grad and an amazing chef and he absolutely raved about this dish. I served it over some thin spaghetti I covered with the extra sauce. Giada scores an A+ again!! item not reviewed by moderator and published
I made this for a girls weekend and everyone enjoyed it, alot. I'm making it again tonight. I wasn't overwhelmed with the sauce but I've been looking for a fabulous rollatini recipe for years and this is the closest I've got to my favorite restnt. Thanks miss g. item not reviewed by moderator and published
This recipe was great. I did take off the skin based on reading the reviews prior to making it. To the lady that made harsh comments about Giada, that had nothing to do with food: There's plenty of channels and shows to watch. If you hate Giada that much, you should change the channel. Your comments went beyond food. You seem too obsesed with Guiada and need to get a life. If she's so horrible why do you keep watching and trying. Why would you make her eggplant knowing you hate all her recipies. I bet you din't even make it. Please, stop watching her show and stop screwing with the reviews. Your low star raiting based on personal reasons, affects the overrall raiting of the recipe. Someone of us go by the star ratings before we cook and don't appreciate someone like you affecting the Average rating it should be based on people who cooked the recipe and taste it afterwards. Get a life, please! Celebrities need bodyguards because of crazy people! item not reviewed by moderator and published
I thought this was AWFUL. I was so disappointed. I have 2 of Giada's cookbooks and use them all the time.I usually love her recipes. This was a waste of a lot of money and a lot of time! item not reviewed by moderator and published
I broiled the eggplant with only sprayed it with cooking spray to keep it from getting too greasy. I also added some fresh garlic to the cheese mix. I will be making this again for sure! item not reviewed by moderator and published
GIADA'S RECIPES ARE OUT OF THIS WORLD.....THE EGGPLANT ROLLATINI I KNEW TO MAKE TO CONVINCE A NON EGGPLANT FAN TO EAT IT !!!!!! AND THE RESULTS WERE BON APPETITO! item not reviewed by moderator and published
the prep time does take a while, but the result is worth it! i added rosemary to my ricotta bc i didn't have that much basil. it was still great. i love the pine nuts' flavor. there were no leftovers! item not reviewed by moderator and published
I love eggplant, but hubby hasn't liked any he has tried. I knew I was taking a big chance fixing this. Well, he loved it, asked for seconds, and said to fix it again. Thank you so much for this recipe, easy to fix, and very very good! item not reviewed by moderator and published
This was rich and flavorful and will leave you wanting more. The only reason I didn't give this 5 stars is because it was an overly time consuming recipe. By the time you salt the eggplant, grill it, and let it cool so you can spread on the filling and roll it up, you're looking at close to 2 hours of work. The combination of pine nuts, basil, and ricotta was perfect. The only change I made was to add a little mascarpone to make it creamier. Oh, I also used Paul Newman's jarred tomato sauce. I served this to 2 of my friends and they both loved it so much they asked to take some leftovers home with them. This is also a relatively guilt-free dish in terms of calories. I'll definitely make this again. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I needed to use up some italian sausage that I had on hand, so I made a meat sauce. It was fabulous. Other than the sauce, the only change I made was to add salt and pepper to the ricotta mixture. Ricotta is very bland and I did not think that the amount of parmesan would be sufficient. The eggplant was challenging to get into uniform slices, and the ones I messed up I put into the bottom of the casserole. I did not have a problem rolling them. After grilling them on my nonstick griddle and letting them cool, they were very pliable and held the filling nicely. The other change I made was to cover the dish for the first 15 minutes of baking time. Then I uncovered it, put some additional mozzerella and parmesan on top for another 10 minutes of baking. Be sure to let it rest a few minutes before serving. My only regret - not enough left over!! I halved the recipe. PS. I have been cooking Italian food all my life and so I know what the good stuff tastes like. item not reviewed by moderator and published
since i didn't have any ricota cheese, i used feta instead. it still turned out yummy. my husband loved it. item not reviewed by moderator and published
great recipe - next time i will grill all the eggplant at once on the bbq to save time and give it a little more flavor. item not reviewed by moderator and published
Coming from a family of tough food critics...I have to say that this dish was a huge hit this evening in my household! Everyone from my husband to my grandfather (getting a compliment from him is like getting one from chef Ramsey) agreed that this was absolutely delicious!! item not reviewed by moderator and published
It was easy and sooooo delicious. I loved the pine nuts - nice kick! item not reviewed by moderator and published
i love this recipe item not reviewed by moderator and published
This recipe was really easy and so delicious! A great way to enjoy eggplant with the flavors of eggplant parm without all of the oil and breading. Instead of cooking the eggplant in oil first, I broiled them (about 5 minutes on each side, checking frequently) and they turned out great! item not reviewed by moderator and published
I made this as a side dish for a dinner party, and everyone loved it. Time consuming to make, but impressive looking and tasting. However, there must be a typo on the amount of ricotta. I doubled the recipe since I was making this for 14, and I ended up with 3x more filling than I needed. I have no idea what I'm going to do with all I have left over. I'd say a 16 oz container would be plenty for a single batch. item not reviewed by moderator and published
I LOVE TO COOK LIKE THIS. item not reviewed by moderator and published
Not to mention the simplicity of the recipe, which do not take that wrong, it takes a long time to make such a great recipe simpler that its previous versions. Great taste, time efficient and authentic, Loved it. item not reviewed by moderator and published
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 item not reviewed by moderator and published
I made this last night for my husband and some friends. Everyone said it was the best meal they every had. Maybe they don't get out much :-), but I must say, it was really good! I grilled the eggplant the night before and used Giada's Marinara sauce. Also served a side of pasta with it. Can't wait to go home and have leftovers!!!!! item not reviewed by moderator and published
This recipe is easy and delicious. The tomato sauce is out of this world. The recipe also works great if you substitute flattened chicken breasts for the eggplant. item not reviewed by moderator and published
this is absolutely delicious! even those who claim they "won't eat eggplant', fell in love! it's laborous, but easy if you follow the recipe! we added more garlic but other than that no alterations needed. giada does it again!!! item not reviewed by moderator and published
This recipe was a big hit! It was delicous and and healthier than more traditional recipes. I encourage everyone to try this! item not reviewed by moderator and published
Excellent flavor but does need to have the skin removed from the eggplant after roasting and before rolling. item not reviewed by moderator and published
this recipe was so good! even my fiance liked it... so i guess that's a good sign! i'll definitely be making this again! i'll probably peel the eggplant next time though as it got kind of bitter. item not reviewed by moderator and published
giadas eggplant rollatini was surprisingly simple. i used fresh flat leaf parsley instead of basil, just because i didn't have any basil on hand and it came out just as tasty. item not reviewed by moderator and published
I'm not a meat eater and I am constantly looking for vegie dishes my family will enjoy. This recipe was a winner for me and my family. Thanks item not reviewed by moderator and published
The flavors in this recipe were great, but you need to suggest using 6 eggplant and making two pans of it. I only used about half of the ricotta and the eggplant slices were stuffed pretty well. The ricotta is great for other meals though. item not reviewed by moderator and published
This is the best recipe for eggplant! I loved it - and I used the same filling and made chicken rollatini for my husband. I used Rao's tomato & basil sauce - so good! item not reviewed by moderator and published
Another great dish.....would not change a thing...not to heavy or rich which made it perfect. Lots of left overs. item not reviewed by moderator and published
This has been a consistent hit with my family item not reviewed by moderator and published
Very good. Easy to make. This recipe makes a lot so either have guests over or be prepared for leftovers. I had to bake it a little longer than recommended, but I also made homemade breadsticks to go with it and baked them at the same time. The eggplant was a little chewy about the consistancy of mushrooms. My husband is a big meat eater and wasn't sure about eggplant but tried it and liked it. He told me that it is a definate keeper. I recommend that everyone try it. item not reviewed by moderator and published
I made this for my fiance and we both really enjoyed it. I thought the pine nuts in the cheese were kinda weird, next time I make it I will probably leave them out. The preparation fo the eggplant was kind of a lot of work but it was easy and it payed off item not reviewed by moderator and published
When I saw this recipe, I thought, this is pretty low carb...and eggplant is a high fiber veggie. I'm on South Beach, and eat lots of eggs, and ricotta. I found a store bought tomato sauce that was low in carbs, used low fat ricotta, and part skim mozzarrella. THIS WAS AWESOME! I thought I was eating pasta! Thanks for this and other light italian dishes for those of us that are losing weight watching our carbs. item not reviewed by moderator and published
This receipe would've been perfect had the eggplant been manicottis. I didn't like it & neither did my family. You may love eggplant parmesan, however I think you need to be an eggplant fanatic to like this receipe. The prep & cook times were severely off. If you're cooking without a gas grille, the cook time is much longer. I'm just an average cook, but by the time I had finished cooking everything, 4 hours had passed! This included making the sauce & cooking the eggplant in a grille pan. The sauce receipe was killa! YUM! I would definitely make that again. Also, this receipe yielded so much food! I made 3 square pans of it & was dying to give it away. item not reviewed by moderator and published
I found this to be better the NEXT day. It seemed rich the first day, but that's all we ate. The next day, I served the leftovers as a side dish, much better. Not sure if it's because the flavors melded together, or because it was a smaller portion being a side dish. I will make this again. item not reviewed by moderator and published
Very simple and very delicious item not reviewed by moderator and published
This dish is perfect. The tomato, cheese, and eggplants are perfect together. You will definately not go wrong if you were to cook this dish for any occasion. I love love love it. item not reviewed by moderator and published
My fiance and I are regulars of her show. We seem to be Giada's goupie's. This dish, just as all the dishes before, is amazing. All I have to say is "mmmmm". www.WorldsBestCheesecake.com item not reviewed by moderator and published
I tried this recipe and Mario Batali's recipe using egg wash and bread crumbs on the same day, side by side and I found Mario's recipe more traditional and better tasting. item not reviewed by moderator and published
I'm not an eggplant fan, but I wanted something that was a healthy alternative to the loaded lasagna and this was a nice replacement to have once in a while. item not reviewed by moderator and published
It's very easy and delicious item not reviewed by moderator and published
I would have to say that the eggplant rollatini comes out just as good as it would in the restuarants. Not only did i enjoy it but my family did as well. I love the idea of grilling. It was a smart idea to grill the eggplant instead of frying it for calorie reasons. The only reason why i gave this dish four stars is because the taste is delicious but it seems like there is alittle something missing. item not reviewed by moderator and published
I am a new housewife who doesnt want my husband to get bored and this recipe made a great dinner for us. It was not so hard to make and it was sooooo good.Evan my nephew who doesnt like eggplant ate it and was surprised he like it too. He now says he likes eggplant. thank you Giadda for this recipe. item not reviewed by moderator and published
I had never had eggplant before and found out that I didn't like it much. The recipe may taste better if added to pasta instead of eggplant. item not reviewed by moderator and published
I love eggplant. It was difficult to find a dish my husband would like until now. Even mt two year old loved it! item not reviewed by moderator and published
Giada's recipes are all usually wonderful. This one just wasn't. The flavor wasn't there and the eggplant skin made for an unpleasant eating experience. If I tried this recipe again, I'd remove the eggplant skin and I'd saute the peeled eggplant in olive oil, instead of using a grill. I'd also liberally salt and pepper the cheese mixture before rolling the eggplant. I usually keep all the recipes I print out from foodtv.com, which average about 3-5 a week. I hate to say that this one is going in the garbage. item not reviewed by moderator and published
I loved this recipe but did change a few things. I sliced my eggplant 1/4 inch as 1/2 seemed too thick to roll and I addd 4 minced garlic cloves to the ricotta filing. I can't have Italian without garlic! I also sprinkled extra mozzarella cheese on the top of the eggplant in the last 10 minutes of cooking for more cheese! item not reviewed by moderator and published
Giada's recipes are the best italian recipes, I'm so glad she has come out with her own cookbooks. This recipe came out perfectly. You have to use quality ingredients and follow the recipe to the letter. If you love eggplant, this will satisfy you beyond your expectations. item not reviewed by moderator and published
A Delicious and Healthy Dish! item not reviewed by moderator and published
I prepared this dish last Sunday and it was wonderful. I love eggplant and of course all the cheeses. I made the spagetti sauce also. Just a little bit of heaven. Thanks Giada. I love watching you and everything that I have prepared of yours, which has been a lot of things, is fantistic. Keep the recipes coming...:) item not reviewed by moderator and published
This is a great dish, easy to make. Anyone that likes eggplant will love this dish, anyone that has not had eggplant this dish will make you a fan of eggplant. item not reviewed by moderator and published
You can add spinach to the cheese mix. item not reviewed by moderator and published
I could not make rolls from the eggplant slices. I followed the recipe exactly, slicing lengthwise in 1/2 inch slices but could not roll them up. I decided to just top the slices with the filling then another slice. The filling oozed out and the dish did not look very good at all. However, it tasted pretty good although a bit too thin and runny. item not reviewed by moderator and published
For the many steps this recipe has, the end product lacks depth of flavors and richness. We ate it, rated it OK. To make it a bit more flavorful we added fontina cheese but it didn't help it. Also, make sure to remove really well the salt off the eggplants. item not reviewed by moderator and published
I am not a big fan of the eggplant, but I made it for my husband instead. The recipe took a little time to make...I actually sliced, salted washed and refrigerated the eggplant until the next day (which got rid of more of the bitterness.)The sauce came out a little bitter, so I had to add 3 T of butter...other then that, everything came out quite well! item not reviewed by moderator and published
She just knows how to make great italian food. This dish was amazing!!! item not reviewed by moderator and published
Outstanding! A definite keeper. I did change one thing in the sauce - I added the rest of the basil I had purchased for the filling. item not reviewed by moderator and published
This was the best, tastiest, easiest dish I have made in some time. My guests raved. It will be one of my go to recipes when I need to take something to enjoy and wow all diners. item not reviewed by moderator and published
This was wonderful. My husband and I loved it. It's a great, light version. I served it with some french bread. You have to try this! item not reviewed by moderator and published
Just like I remember as a kid. Very time consuming, but well worth it. Make the sauce the night before to break up the process a bit. Great recipe! item not reviewed by moderator and published
It took a while to grill the eggplant and then to roll each one...but it was definitley worth it. Also, I didn't use the pine nuts and it was still excellent! item not reviewed by moderator and published
Every recipe from Giada I have made has been fantastic except for this one. I'm sure if I would have used regular ricotta instead of fat free it would have tasted better. However, the amount of time it took me to make the sauce & grill the eggplant, didn't feel it was worth it. I give the sauce high marks since it was very tasty, but i didn't think the filling was very hearty & it seemed like it needed an extra something. The dish took about 3 hours to make from start to finish. Maybe if you add a couple more things to the filling, it would taste better & next time, I will use reduced fat or regular ricotta. I would recommend making the sauce on a different day to save time. item not reviewed by moderator and published
I have made this twice now so on its way to a regular at our house. One of my favorite italian restaurants took a similar dish off the menu awhile back so I started to look for something I could make at home. Well this is it. I make a small amount of pesto to mix into the ricotta mixture and use more mozzarella on top but essentially keep it all the same. Wonderful, not really time consuming once you have everything pulled together (a lot less time consuming than frying eggplant slices). The crunch of the pine nuts, the creaminess of the cheeses and the sweetness of the eggplant make this a top notch dish - for every day or for company. It keeps well for leftovers too. item not reviewed by moderator and published
This recipe was very simple to follow. Eggplant rollatini is not hard to make. I would recommned this recipe to anyone. item not reviewed by moderator and published
This is very good if you are looking for a meatless dinner. Very filling too. item not reviewed by moderator and published
This was delicious but I thought that 32 oz. of ricotta was too much. Did anyone else feel that way? I thought maybe it was a misprint. item not reviewed by moderator and published
Giada does it once again! This recipe deserves 5 stars. It is easy to prepare, very tasty, and is great for supper for the family, yet elegant enough to serve to company! My husband was doubtful, but came back for seconds! And my 5 yr. old and 3 yr. old both loved it as well. I had some filling left and stuffed some manicotti shells, so the ingredients are versatile as well! item not reviewed by moderator and published
I must have done something wrong, but I followed the directions of this recipe exactly and it turned out very soupy. Lots of work and very disappointing. item not reviewed by moderator and published
I made this recipe for my vegetarian wife after watching your show. She thought it was the best eggplant she had ever had. Thanks for the recipe! item not reviewed by moderator and published
After about eight months of surfing foodnetwork.com almost daily and cooking over a hundred great recipes, this one is going to be very hard to beat as the best dish I have ever learned from this site. A good 'n' hot grill pan, pine nuts practically burnt, and a good scorch on the eggplant makes this great. While it might seem like blasphemy, I bypassed the sauce in favor of my favorite brand of you-can't-tell-it's-from-a-jar sauce. It's a sundried tomato and mediterranean olive sauce made by one of the lesser known brands that I can't mention. item not reviewed by moderator and published
Great recipe. The sauce is excellent, light but flavorful. Overall a great side dish or entree. item not reviewed by moderator and published
My husband likes eggplant, however, I have never been a fan. I tried this recipe as a New Year's surprise for him. Well, I ended up surprising myself. DELICIOUS!!! item not reviewed by moderator and published
Easy to prep, and still tastes rich with skim ricotta and mozarella. item not reviewed by moderator and published

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Eggplant Rollatini