Eggplant Roll-Ups

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I think some people need to know their talent in the kitchen to know how to combine flavors and not just follow the steps of a recipes.... lol that's what I think, have good day

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These looked better than they tasted, unfortunately. It's intersting b/c I made these from the recipe in her cookbook instead of from food network directly, and in her cookbook, she omitted the ricotta and the parmesan. Instead, she used 2 cups of the Alouette. I think I may have liked these better following the foodnetwork recipe, just b/c I felt that the Alouette cheese overpowered everything else. The presentation was really pretty, but they were time consuming and not worth it. Not your best, Rachael. :o/

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I thought this was OK at best. Won't do again. But, love Rachael Ray!

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delicious!!!

when putting the cheese on the eggplant, go easy with it. If its too thick, you wont taste the eggplant.

Everyone loved it (including some - not all - of the kids

I found that it was great after being chilled too.

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I thought that the monteray grill seasoning was a little overpowering nexy to the herbed cheese. Way to salty. Made it for a dinner party and most seemed to like it (maybe they were just being nice

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I fixed this dish using Rachael's alternative suggestion: I put the roll-ups in a casserole dish and topped them with some marinara sauce and mozzarella cheese. I didn't have Boursin, so I threw a little extra mozzarella and some basil in with the other cheeses. I used chopped frozen chopped spinach (thawed and drained because that's what I had. I baked it for about 20 minutes, and it was terrific!

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Great recipe. I used baby spinach instead of arugula came out fantastic.

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My husband and I both enjoyed this dish, and he isn't big on eggplant.

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Like always Rachel, DELISH!!!
Easy to make, tasty and very light.

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I recently made this recepie and found it to be very simple and elegant. The Montreal steak seasoning is a great choice to put on the eggplant! I would have never of thought of that! Great for the summer!