Eggplant Gratin

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I love this recipe. I have to watch my weight, so I made four small casseroles and put them in the freezer for later.

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I did not care for this recipe. I thought I would love it because I love eggplant parmesan or anything eggplant for that matter. However, I was disappointed. The ricotta/ egg mixture just killed it to me. From now on, I will just stick with eggplant parmesan. I love Ina Garten & really enjoy most of her recipes so no offense to her personally! This one was just not for me.

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I made this for dinner last night and it was superb! I opted to bake it in one large stone pie plate and it turned out great! May need to double the recipe next time so there are some leftovers!

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Excellent! Husband thought so too.

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this was delicious. I made it with jarred Tika Masala in place of the marinara sauce. Really good.

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Absolutely loved it,

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This is easy and FABULOUSLY TASTY, thanks Ina. You ROCK !!!!

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How great is Ina? Her recipes are for real home cooks, not an executive chef. This dish was excellent and so easy. I am glad I read reviews, as baking eggplant vs. frying yielded a light, tasty casserole. For sure, I'll be making this again. Recipe is perfect for four small Le Creuset gratin dishes. Perfect winter comfort food - paired with her caesar salad with pancetta!!!

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I baked the egg plant slices with olive oil and salt at 400 degrees for 20 mins. Also, I made my own marinara sauce. I did not have ricotta or parmesan cheese, just added mild cheddar cheese. Really good recipe!!! In addition, I used a pie dish to bake it : Thanks Ina for the recipe!

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I really enjoyed this dish, perfect with a green salad. I salted the eggplant and let it drain for a bit before brushing with olive oil and baking at 425 and had no problems with oiliness or texture. I used my own tomato sauce instead of bottled and added a little more than the recipe called for. The next time I make it I may double the amount of sauce...but I love tomato sauce.