Baked Eggplant Rolls: Involtini di Melanzane

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The frittata addition was a nice flavor, and it let me put my Williams Sonoma hinged frittata pans to good use. I just don't like the frying of eggplant any more. The eggplant sucks it up like a sponge and the result is a bit greasy with another skillet dirty! Next time I'll brush the slices with oil and either bake or grill. Also the rolls are nice but if simple is needed I think round slices with the frittita in between would be great and a little fresh mozzarella never hurts either!! This is what I did with the imperfect slices from this effort!

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I was excited to try this recipe for a vegetarian potluck and the results were good, but not great. I grilled my eggplant on foil with Pam on my grill which turned out perfect. I think the problem was the frittata lacked flavor. I may try it again with spinach, mushrooms and a lot more cheese in the frittat. The idea of this dish is excellent and a nice variation from the traditional eggplant parm.

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I followed the recipe exactly and it ended up being really greasy... I gave it 3 stars only because I love eggplant . I won't make it again

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Was that the eggplant was way too intense, and kind of bitter. I assume I was under-roasted. Next time I will probably fry, and maybe with some bread crumbs...Mario makes everything look so easy.

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Oh so delicious! Like others, I roasted the eggplant slices in the oven instead of frying. I only had one big eggplant, so I cut the slices narrower (1/4" and used less sauce. My rolls must have had a higher frittata to eggplant ratio than the original recipe, but it turned out to be an absolutely perfect mix of flavors and texture, and I'll make it the same way next time. This is easy and fun to make, but bear in mind that it's a little labor intensive when you consider peeling and sweating the egglplant, making the sauce from scratch and chopping all that parsley. But it's worth every minute! To some of the previous reviewers: The "Basic Tomato Sauce" is supposed to be Mario Batali's sauce (http://www.foodnetwork.com/recipes/mario-batali/basic-tomato-sauce-recipe11/index.html. However, this would probably still be good with sauce from a jar, just not so sure about plain canned tomato sauce or plain diced tomatoes, even the Italian-seasoned ones.

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I made this dish just as the recipe indicated... with one exception. Instead of using plain old tomato sauce, I bought a can on Italian diced tomatoes. I pureed them and used this in place of the tomato sauce. It was absolutely wonderful with this quick switch! It gave the dish TONS more flavor! My husband is not a big fan of eggplant, but he didn't even realize that was what he was eating until I told him. He devoured every bite on his plate! Good job, Mario, for this great (healthy meal idea!

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Very well received. Made too much and it froze beautifully so now I make double. To cook eggplant, I put foil down on my gas grill, spray with Pam and cook eggplant slices outside. Saves a lot of fat. I also use Mario Batoli's jared sauces.

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We loved this dish! I prepared this as a side dish. I reduced the recipe by using only 1 eggplant, 1 cup of tomato sauce but all of the frattata. It worked out very well. Because it is a bit time consuming, it is probably a good idea to use this as a meatless main dish but it paired perfectly with the Italian-themed dinner I planned. I was tempted to use a seasoned pasta sauce instead of the plain tomato sauce but thought I should stick with the original ingredients. Next time, however, I probably will do that just to add a little more zip to the sauce!

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The different flavors blend just right. It is super easy to prepare. I decided to lower the calories a bit, by microwaving the eggplants and roasting them with just a little bit of olive oil, instead of frying them.