"Wow, we LOVED this. And I strayed pretty far from the recipe. I really thought I had all the ingredients at home, only to find that my peppers had gone bad :(

I ended up using this random can of green chiles that I had been meaning to return for months. Next time I make it, I'll probably use bell peppers, but might add the chiles in too!

Super good, really adaptable, fast, we will definitely be eating it again!

"I've made this recipe three times now. I don't know if my tastes are pickier now, but I had a few comments about it.

First, if you have too much filling, you are either not using enough eggplant, not cutting your eggplant thinly enough, or taking her 1 Tbsp guideline too strictly. I doubled the recipe, made twice the filling, and had just enough.

Second, I don't like the pine nuts. I don't think I want anything crunchy in my eggplant rollatini. That's a personal thing though.

My biggest complaint with this recipe is the sauce. Do yourself a favor and just use jarred. The sauce is really easy to make, quick, super simple, but too thick. It just kind of sat on top, rather than bathing the eggplant while it baked.

Everything all together just made me not want to make this very time-intensive recipe again, which makes me sad because I served it to people and wasn't totally proud of it.

"I've made this recipe three times now. I don't know if my tastes are pickier now, but I had a few comments about it.

First, if you have too much filling, you are either not using enough eggplant, not cutting your eggplant thinly enough, or taking her 1 Tbsp guideline too strictly. I doubled the recipe, made twice the filling, and had just enough.

Second, I don't like the pine nuts. I don't think I want anything crunchy in my eggplant rollatini. That's a personal thing though.

My biggest complaint with this recipe is the sauce. Do yourself a favor and just use jarred. The sauce is really easy to make, quick, super simple, but too thick. It just kind of sat on top, rather than bathing the eggplant while it baked.

Everything all together just made me not want to make this very time-intensive recipe again, which makes me sad because I served it to people and wasn't totally proud of it.