Eggplant Gratin

Show: Barefoot ContessaEpisode: Memory Lane

Rated: 5 stars out of 5Rate itRead users' reviews (166)

RECIPE
COMMENTS & REVIEWS(166)

Cook Time:
30 min
Level:
Easy
Yield:
2 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 30 min
Total:: 45 min

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Ingredients

Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce

Directions

Preheat the oven to 400 degrees F.

Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.

Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.

Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

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Comments & Reviews

recipe Eggplant Gratin
Lisi Sarasota, FL 11-23-2009
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What did I do wrong??
Rated: 4 stars out of 5

I LOVE Ina and her recipes, but this time something was wrong. I followed the directions and even fried the eggplant. I did... not have to use too much oil. But when it was done (smelled fantastic) it was not custardy, it came out almost like it was curdled! Not creamy at all! I used 2 % ricotta. That could have been the problem...maybe? Anyone have this happen?Read more
recipe Eggplant Gratin
Leslie Fort Benning, GA 11-10-2009
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Yum!
Rated: 5 stars out of 5

This was so delicious! Tastes like lasagna. I too baked the eggplant instead of frying it.
recipe Eggplant Gratin
ALHELI TORONTO, ON 11-05-2009
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Delicious!
Rated: 5 stars out of 5

This dish is wonderful. I personally NEVER fry my eggplant in oil. I always make it in the oven (@ 350 F for 10 min) with a... little salt and a little olive oil. If you've never cooked eggplant before you should try this, if not, it might turn you off the dish (eggplant is like a sponge and it will absorb lots of oil). It never occurred to me that such a simple dish would make my husband go crazy. We both loved it and it has become one of our favorites. We always use low fat ingredients and make our own marinara sauce. We like to mix different cheeses sometime and add one or two layers of fresh basil when putting the gratin together. This dish will not be great: 1) if you use crappy marinara 2) if you don't season the eggplant when grilling 3) if you don't season the cheese mixture w/ salt and pepper. Read more
recipe Eggplant Gratin
Kim Superior, CO 11-03-2009
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Seriously!
Rated: 2 stars out of 5

Wow, i don't see the attraction of this recipe at all! Flavorless and just plain boring even after following all the reviews... to bake the eggplant. This was too boring for me.Read more
recipe Eggplant Gratin
Kathryn Oakland, CA 11-01-2009
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Yummy!
Rated: 5 stars out of 5

I've made this 3 times for 3 different friends and each time it's been a hit. My dad, who "doesn't like eggplant" had... seconds! I've made it two ways - frying the eggplant and baking the eggplant. I preferred the flavor when I fried it. However, the frying is MESSY and takes longer. Baking the eggplant is faster and easier, and the dish still tastes wonderful.Read more
recipe Eggplant Gratin
Katie West Bend, WI 10-21-2009
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If you like eating oil, you'll love this.
Rated: 1 stars out of 5

Just made this for dinner and it was terribly greasy. It took almost a third of a bottle of my good olive oil in order for... the eggplant not to burn onto the pan. Even after draining the eggplant on the paper toweling, there was a pool of olive oil in the baking dish in the oven. I even tried pouring the oil out of the pan several times throughout baking...I would DEFINATELY not fry it. If only I had read the reviews before trying this! Roast the eggplant in the oven; don't fry!Read more