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Eggplant Gratin Recipe

Eggplant Gratin

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Average Rating:

Total Reviews: 286

Showing 151-160 of 286

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  • on September 05, 2009

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    I made this a bit differently, just like most I baked my eggplant. I think I should have salt rinsed it first because it was a bit bitter but so tender I didn't mind.

    Instead of ricotta which I didn't have, I shredded some mozzerella about a cup and mixed it in with 1/4 cup 2% milk and 1 egg. It melted beautifully and I baked it 20 minutes. Brown and bubbly. Wonderful. Definitely excited for the leftovers! :

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  • on September 03, 2009

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    I thought it sounded too oily too so I barely coated the pan with a thin layer of olive oil and then when it needed more moisture, I just added a little water. It fried up just perfectly and we didn't eat all those extra calories. Yes, olive oil is supposed to be good fat but think of all those extra calories...we don't need 'em.

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  • on August 26, 2009

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    I made this as a side dish since our eggplant was small and I knew we'd be hungry. I roasted the eggplant on 425 for 10 min. each side. I made the dish in a small/med round casserole dish, doubled the recipe for the parm/ricotta/egg topping, added a layer of basil on top of the sauce, and covered it with mozzarella along with the parmesan. It turned out great. This really couldn't be an easier dish to make. Next time, I'll add some red pepper flakes for a little more mmmph!

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  • on August 22, 2009

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    Fantastic recipe, I like to add portobello mushrooms or browned ground turkey meat after the first layer of eggplant. This recipe never gets old and is a quick and easy to make. Another good hint is to stripe the eggplant w/ a vegetable peeler before you slice it, that way the eggplant isn't too tough b/c of the skin after cooking. Also, I have grilled the eggplant instead of frying it, that turns out very good as well. Happy cooking!

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  • on August 07, 2009

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    Thanks Ina! I love your recipes!

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  • on July 30, 2009

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    Really easy to do, really fast, really good.

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  • on June 22, 2009

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    I make a mean Eggplant Parm, and even though this is not actually eggplant parm, is still satisfies the soul the way my eggplant does in about 90% less time! I always fry my eggplant, but in an attempt to cut calories lately I lightly brushed the eggplant and baked it off and I thought it was divine. I used small eggplants to cut down on bitterness (usually I salt them for a few hours but rinsing and drying them takes forever I served this with a nice side salad and cannot wait to serve it to company. Thank you Ina. Thank you Thank you Thank you!

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  • on June 17, 2009

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    I think I might try grilling the eggplant next time I do this. Both times I made it, the whole house smelled of frying oil and it was praying everywhere. Then I realized why my grandmother fries eggplant in the shed behind the house. So, for the safety of everyone involved, and to make it an ittsy-bittsy less fatty, I think I'll grill the eggplant next time, after spraying it with olive oil.

    Also, the second time around I used goat cheese, because I didn't have riccotta. Made it a little creamier and delicious in it's own way. Bravo Ina.

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  • on June 08, 2009

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    I've made this numerous times and it is fantastic.

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  • on May 21, 2009

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    I am not a big fan of eggplant. I rarely will try it, but my husband loves it. I decided to make this because I thought my husband would love it and he did and an added bonus, I liked it. It will definitely be made again, especially since it was so easy. Oh, and I added garlic-infused olive oil for some of the eggplant, and I really thought that added a nice flavor.

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