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Eggplant Rollatini

Eggplant Rollatini recipe
photo by:kraft
Fresh eggplant rolled with cheesy filling and topped with savory sauce makes for an Italian family-pleaser. Hearty, robust comfort food at its flavorful best.
time
prep:
20 min
total:
55 min
servings
total:
6 servings
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posted:
9/24/2010
Made this with part skim ricotta instead of the cottage cheese. Was fantastic with a side salad and garlic bread. Will definitely make again.
posted:
9/23/2010
I made this for the first time last night and everyone liked it. I did drain the cottage cheese. I also added fresh garlic and red pepper flakes for an added kick.
posted:
9/23/2010
Much easier than eggplant parmesan but similarly tasty. We substituted some pesto for the basil, and then dotted the top with more pesto and some chicken sausage cut into rounds (to satisfy some meat lovers). It was very good with or without that extra sausage.
posted:
9/22/2010
It seemed to have to much cheese in it and the eggplant was soggy.....
posted:
9/22/2010
I absolutely loved it! my hubby who is not fan of eggplant ate it all! ;-) and my 15 months old baby loved it too ;-) definitely will make it again. it will be my new favorite one :-)
posted:
9/21/2010
I love this recipe. The only things I do different is I roast my eggplant slices rather than nuke them. Gives a better flavor. I also drain my cottage cheese, then put it in the food processor to get it smooth. It gives the dish a better consitency and mouth feel. Oh, and I don't use the bread crumbs. I make this often!
posted:
6/8/2010
This was really good and very easy. I dont like cottage cheese at all so I used ricotta cheese in place of it. Turned out perfect. I added a little extra parm cheese before I baked it too. Thanks for the recipe the video also helped :)
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