Eggplant Gratin

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I wanted to eat eggplant but did not know how to cook it. I found this recipe and read all the comments. Thank you guys, I hate frying.
I followed everyones suggestions: baked the eggplant slices instead of frying them, put whole milk instead of half/half. I added 1/2 cup of grated Italian mix of cheeses (8 oz bag and save 1/2 cup for the top. I suggest that after you bake it for 30 min, let the dish rest for 15 min out of the oven before serving it. That way it will be more consistent and less runny.
I serve it with meatballs and my family love it.

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I baked the eggplant instead of frying it. It was the best. I have to admit I was a little skeptical since eggplant isn't my favorite vegetable, but this was absolutely wonderful and so easy. I can't wait to serve this to my daughter-in-law who is a vegetarian. I am always looking for recipies that I can serve to her at family dinners. This is so yummy, so flavorful. Thanks Ina.

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This was delicious however will not fry the eggplant .

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Has anyone tried slicing then lightly salting the slices and letting the eggplant sit out to drain (the salt pulls out water then grilling the slices w/a little olive oil?- I think that would be a nice alternative to the frying as well- the baking sounds like a great alternative- I've actually made this dish before just w/a recipe from a different chef- always a crowd pleaser!

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The flavor was okay. I will try to bake it next time.

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The first time I made this recipe, I fried the eggplant according to the directions and I was very disappointed with how oily the eggplant was. I made the recipe again and followed the advice of other reviewers and baked the eggplant in the oven at 400 for 12 minutes, flipping at the halfway point and it was delicious.

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I fried a couple of the eggplant slices in the olive oil and it just seemed to greasy to me. So, I too baked the eggplant in the oven at 400 degrees. Then assembled the dish in a casserole dish. I just made on huge gratin. It was delicious. I added a little more ricotta and a little more parmesan and use a little bit more eggplant than the recipe called for. It was GREAT! I highly recommend this recipe, but bake the eggplant. Not as greasy.

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My husband and I made the eggplant gratin two nights ago. We followed other reviewers' advice and roasted the eggplant slices instead of frying them. We brushed each slice with a bit of EVOO and cooked each side about 6 minutes on 400 before assembling the casserole. Instead of using gratin dishes, we used a deep dish pie plate, used just a little more eggplant than the recipe calls for, and doubled the custard recipe. It was very good the first night but even better the second because the flavors had melded. Serve with a slice of good Italian bread (or, in our case, a slice of homemade honey whole wheat, and you're in business!

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My boyfriend and I have wanted to watch the Godfather and cook great food forever. Or rather he's wanted to watch the Godfather and I've been asking him to cook me a nice meal. Well tonight everything gelled, we had our fabulous bottle of wine we'd gotten from Napa and he made me the Gratin and some pasta. It was fabulous!! I'd recommend this meal to anyone... and the best part was I didn't have to lift a finger!!!!

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I sliced the eggplant, brushed with olive oil and sprinkled with Mrs. Dash and grilled the eggplant (you know we grill everything in Texas -- and doubled the recipe -- just a wonderful dish...a big poofy treat!