Eggplant Gratin

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Great recipe: super tasty and easy to make! Mahtomedi - it seems the recipe wants you to layer half the marina into each of 2 gratin dishes, essentially splitting it between the two servings. As for the browning, was your oil hot enough? I didn't have a problem with the eggplant slices, but the oil was indeed super hot. Have fun, everyone!

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OMG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I can not even explain how wonderful this was... My husband made noises the entire time he ate this dish loooool. "Mmmmmmm, Woooow, Mmmmmmm" I sprinkled about a 1/2 teaspoon of sugar over the pasta sauce to cut the acid and this dish could not have been any more perfect! So warm lite and comforting! LOVE LOVE LOVE... a must try! Thanks Ina, My husband and I wish you were our aunt or grandmother!! Keep these coming please :.D

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Very tasty - but, shame on you. Many corrections....Brown 5 min...NOOO it took 30 min for 8 slices. Layer eggplant slices and sprinkle with Parmesan where does the other 1/4 cup go? Then sprinkle with 1/2 of Marnara sauce - where does the other 1/2 go? Add 1/2 rocotta to second layer - where does the other 1/2 go? I layered 1st layer with 1/2 ricotta and 1/2 marinara and the same with the 2nd layer and sprinkled 3 Tbsp Parmesan on top. Delicious.

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Delicious! Made it in one dish, took it to a BBQ and it went! In fact I'm going to make Ina's spinach gratin next. Great vegetarian dish that my carnivore family liked. Thanks

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ok so this is going to sound crazy. first, the olive oil was too strong an oil to fry the eggplant in, so i used canola oil. then, the eggplant would not brown evenly (even when i was using the olive oil. so i dipped the eggplant in the ricotta/egg cheese mixture and fried it that way. it browned beautifully and got nice and soft. then i put the parm and marinara sauce in between the layers and poured the remaining ricotta/egg cheese mixture on top with a little more marinara and some fresh mozzerella. it was delicious!

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Excellent! This reminds me of the eggplant gratin I used to order at this amazing italian restaurant. Delicious! I highly recommend this dish. I also used one dish instead of splitting it into two. it's a restaurant quality recipe and was so so good. Also try Ina's spinach gratin. That and this eggplant gratin are both KEEPERS!!

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I first made this to get rid of some leftover eggplant and I was pleasantly surprised. Delicious! I make this regularly now. Cook eggplant fully, and don't skrimp on the sauce because it'll shrink in the oven.

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This eggplant recipe is fantastic. I made in one dish instead of splitting it up. It's simple and elegant of tast and I will make this dish again and again. Thank you Ina !

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I love this dish. I will make it and eat it for 3 days- cold or hot!! I also bake the eggplant at high heat and love the idea of adding in a little fresh basil. I have used regular eggplant and the tender little ones- both work out just fine. Thanks, Ina!

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This is my go to eggplant recepie, delicious. I was a little confused with the wording in the directions, when it said use 1/2 of the ricotta or 1/2 of the marinara I thought maybe there should be another layer but one of the reviews cleared it up they said 1/2 because you are making 2 - 1/2 in each. Thanks the entree or side is excellent.