Eggplant Involtini

This is a wonderful recipe, but if I make it again I will peel the eggplant. While it made the appearance of the dish appealing, the skin never softened, was bitter and chewy and detracted from the rest.

I thought this dish was really good! I did opt to peel the eggplant because I am not that fond of the skin. The lemon in the ricotta filling was just perfect and the garlic was definitely not overwhelming. It is Italian food! I love that the tomato sauce relies almost entirely on the flavor of fresh tomatoes. It was great.

Used homegrown tomatoes & basil, outcome was very nice. It was hot today, so I grilled the eggplant rather than broiling. Baking time had to be increased by 10 minutes though. Next time I'll add oregano to the ricotta mix, it needed a bit more herb influence.

I thought the garlic was a little overwhelming, and we were generally unimpressed by this one.

Really liked this recipe a lot. I will reduce the amount of lemon rind next time and then I think it will be a 5-star recipe. Leftovers are wonderful.

This was awful. I love pine nuts, but it ruined this dish or at least what I imagined it to taste like. I would start modifying by first eliminating the pine nuts and then going from there.

Very Good. I doubled the garlic, added 1t. crushed red peppers to sauce and used Roundys 5 italian cheese blend.

It was fine. Good flavor, although I didn't have any pine nuts. I would definitely peel eggplant next time. Made the dish a little bitter.