Eggplant Rollatini
Show: Everyday Italian
Episode: Italian American Night
Rate This RecipeRead users' reviews (115)
- Recipe categories: Meat, Cheese, Mozzarella, Ricotta, Vegetables, Carrot, Celery, Tomato,
- recipe
- ratings & reviews(115)
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Average Rating:
Total Reviews: 115
Showing 51-60 of 115
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By deanaphe_4713024
Bellevue, NE
on June 01, 2006
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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.
By kjaysplace_4055537
palmdale, CA
on May 29, 2006
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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
By coralscars_5475650
BROOKFIELD, WI
on May 11, 2006
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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.
By traydiggs_749894
Philadelphia, PA
on May 05, 2006
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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!
By bstouten_3762641
annapolis, MD
on March 24, 2006
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Another great dish.....would not change a thing...not to heavy or rich which made it perfect. Lots of left overs.
By lalu6_5247133
Chester, NY
on March 22, 2006
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This has been a consistent hit with my family
By kburghy_1962089
Utica, OH
on February 11, 2006
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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.
By linzd519_2645964
Buffalo, NY
on February 06, 2006
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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
By jdawngriff_3719799
Georgetown, TX
on January 03, 2006
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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.
By skydiverkk_4597831
Lowell, MA
on January 01, 2006
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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.