Reviewed: Nov. 15, 2009

A great recipe! I made a few changes based on other reviewers' tips. For the eggplant, just an egg wash followed by a Parmesan, herb, garlic, and flour mixture. Although I fried the eggplant this time, next time I'd infuse some olive oil with garlic and herbs, lightly coat the eggplant, and roast the slices to make it healthier. The eggplant flavor was muted. I used one large eggplant (cut 3/16" thick, lengthwise), 2 eggs in egg wash, the full recipe of filling, and homemade sauce. It is time and labor intensive, but no more than expected for a recipe like this. Certainly, I'd recommend trying it and customizing it to your tastes.

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K_ONION

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Reviewed: Oct. 16, 2009

I love this recipe, would give it more than 5 stars if I could. I did layer it as others had suggested I can see where rolling would not have worked for me. This is an excellent egg plant dish, definitely a keeper.

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Brandy

Cooking Level: Intermediate

Home Town: Lewisville, Texas, USA

Living In: Argyle, Texas, USA

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Reviewed: May 18, 2009

The recipe does not specify, but it must mean to slice the eggplant lengthwise to have enough to roll. Even then, I was not able to roll it well and the stuffing seeped out.

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Elizabeth Childress

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Reviewed: Mar. 26, 2009

I loved this version of eggplant with the fresh baby spinach,It was a big hit with the family.I will make this recipe at our next family gathering, I know it will be a big hit. Thanks, Mama Rose

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mama Rose

Cooking Level: Expert

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Reviewed: Mar. 15, 2009

So good! Made it for vegetarian friends exactly as the recipe instructed. Next time I might cut the garlic in half or use fresh instead, but other than that I wouldnt change a thing!

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Marzi B

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Reviewed: Mar. 5, 2009

Impressive presentation, a little labor intensive, but worth it in the end. I used two eggplants, and sliced very thin. Like other reviewers, I added water to the egg mixture, which is definitely too thick to work with as stated. I like lots of flavor, so I added red pepper flakes, sun-dried tomatoes, some garlic, and diced shallots to the recipe. I also had some fresh sweet basil on hand, so chopped that up and added it as well. Very versatile recipe that you can change up as you wish. Will make again.

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Keillie

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Reviewed: Nov. 22, 2008

Just loved this recipe. Often cook for a vegetarian and will be doing this again for her. Followed another reader's hint and baked the slices in the oven but I used baking paper and simply sprayed with a light olive oil spray - baked about 15 mins and then just popped the mixture on the rolls and rolled them from there. Easy.

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Kareneula

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Reviewed: Oct. 28, 2008

Unlike other reviewers, I didn't think this recipe was too messy. With the help of my husband, the work went quickly and cleanly. This recipe gets three stars because I didn't think it was very tasty. My husband loved it and wolfed it down. For me, I couldn't eat the fried eggplant (and I love eggplant!). The frying just made it too heavy. I ended up eating the sauce and the cheese and spinach with bread. That part tasted just fine, but because of the eggplant, I won't make this again.

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WHIRLEDPEAS

Cooking Level: Intermediate

Home Town: Chicago Ridge, Illinois, USA

Living In: Denver, Colorado, USA

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Reviewed: Sep. 17, 2008

All I can say is WOW! easy and DELICIOUS!!! I used the advice of other reviews and baked the eggplant instead of frying. Turned out to have a great crust, will deffinatly bake again. To make this more hearty, I added a pound of ground turkey. This recipie was fantastic! If you like sauce, as does my husband, you might want to use another jar of speghetti sauce. Another note, The eggplant need to be looong, all the grocery store had were short ones and they didn't make that great of a wrap. Will make this recipe for family and at least once a month! This is the best eggplant recipe I have ever made! THANK YOU!!!

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Guinea Pig

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Reviewed: Aug. 21, 2008

Great way to use fresh garden eggplant. I would suggest slicing the eggplant lengthwise, otherwise it is too difficult to roll. spread cheese mixture liberally!

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Mr. Dino Crocetti

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Reviewed: Aug. 17, 2008

Definitely has nice flavor, and is a good filling meal. However, I would not give it five stars due to how time intensive it is to make, and it makes a heck of a mess in the kitchen. I even tried to use the suggestion of just making it lasagna style to make it a little easier, but it still took quite a bit of effort to prepare.

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Maksim's mom & dad

Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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Reviewed: Jun. 30, 2008

This recipe was Excellent! I suggest cutting the recipe down by half. I had enough to feed another family in addition to mine it made two full dishes!

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Moxieg1214

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Reviewed: Apr. 20, 2008

OK...I am doing something I swore I wouldn't. I am reviewing a recipe after making some serious changes to it first. The first step of coating the eggplant and frying sounded like too much work...so I just peeled the sides of the eggplant, made slices perpindicular to those peels (so that the eggplant would retain skin on the edges only). Then, I brushed olive oil, salt and peeper on each side and roasted in the oven on two baking sheets @ 350 for 15 minutes, turning the slices halfway through and switching the baking sheets on the racks. I added marjoram (not a fan of oregano), garlic and nutmeg to the cheese mixture and proceeded with the roll-up and the sauce. SPECTACULAR! I will be making this EASY, EASY dish again and again...perhaps adding some browned Italian sausage or cooked diced chicken to the filling for variety. WONDERFUL!

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Mitch

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Reviewed: Mar. 10, 2008

This recipe is very good - even great the next day! We usually make baked eggplant parmesan because it is healthier, but it was nice to have this treat!

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Lena

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2008

I was really disappointed with this meal, with the great reviews, i thought it would be really really good, But unfortunately for me, it was not. First off, the egg mixture thingy was wayyyy too thick, i dipped my first 3 slices of eggplant in it and there was not too much batter left, so I had to make more, and i thinned that out quite a bit with milk. I didnt roll the eggplant up I just layered the sauce, eggplant, ricotta mixture, eggplant sauce and cheese in a pyrex dish. Took nearly an hour to fry all that eggplant too. I even added some fresh garlic in addition to the garlic powder, and it still didn't have too much flavor. the only reason i gave it two stars is because it is edible, but now i have a 1/2 a pan left.

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Kat

Cooking Level: Expert

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Reviewed: Jan. 17, 2008

It was good, but not great, especially for the time and mess I made. I did as several of the reviews mentioned and baked the eggplant. The pieces browned nicely for the most part, but I was still left with raw flour in some places. I did add some baby portabella mushrooms to the filling because I wanted to finish them off. The filling was great and I'll probably make it again for stuffed shells sometime. If I try this recipe again, I will layer the eggplant with the filling like a lasagna. UPDATE: The leftovers were much better. The flavors really had a chance to blend together. My husband liked it, so I'll probably try it again sometime.

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Heather R.

Cooking Level: Intermediate

Home Town: Spring Lake, Michigan, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Nov. 25, 2007

Outstanding!

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A.C.

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Reviewed: Nov. 5, 2007

This really is completely fantastic! My husband says it's his favorite thing that I make...Definitely don't fry the eggplant, just broil it a bit.

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Anna

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Reviewed: Sep. 28, 2007

Delicious!!!

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Nellie

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Reviewed: Sep. 28, 2007

Yummy - very filling! Definitely cut the eggplant lengthwise - something I wouldn't have thought of had it not been for these helpful reviews. I also baked the eggplant on 350 for 15 minutes - with a layer of olive oil on both sides. Much easier than frying. And be prepared for a messy kitchen!

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Tiff

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Awesome Eggplant Rollatine

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