Eggplant Gratin

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A big reward for minimal effort. I did as some others did and brushed eggplant generously with evoo and baked it on high heat for 12 minutes turning midway through. Worked great! The only other additions I made was some fresh chopped basil, red pepper flakes (gave it a nice zing and a lot of Parmesan on the top. It browned up beautifully! Left everything else the same and will be making this over and over again. Thank you Ina!

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We enjoyed this dish a great deal. I doubled the recipe and baked the eggplant instead of frying it (at 400 degrees --10 minutes per side. I also used the Raos' Marinara. I baked the eggplant gratin in a large oval gratin dish and served this as a main course with garlic bread and a lovely red wine. Very nice.

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A touch bland. Would like to try again. Estimated calories : Serving 6 oz/354; oil 1oz 248 vs butter 100 ; 12 oz eggplant 84 ; 2 oz ricotta 98 ; 1 egg 71 ; 2 oz half n half 72 ; 1 oz parmesan 110 ; 4 oz red sauce estimated 25

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There is a lot of work to this side dish but it was awesome. It had so much flavor. I will definitely make it again.

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Ina is a classy lady and great chef; however, her recipes contain too many errors. If you email her, the suggestion is to buy her books--shabby answer. The errors in recipes on FN are getting out of control. The disclaimer for FN is "entertainment only". I'm an experienced cook, but I'm not haviing fun with poorly written recipes.

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He was skeptical at first because I already have an excellent eggplant recipe. It was not only great, but filling as well. The recipe says it makes two servings, but we couldn't eat it all. The recipe was wonderful and very easy to make.

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I'm not a big eggplant fan and had never prepared it before. However, this is superb and went immediately into my personal cookbook of favorites. Wow! I can't wait until my daughter serves it to her vegetarian in-laws!

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I made this last night. My husband sneered when he saw the recipe, but loved it enough to have two and admit he was wrong. I cheated and used cheap, processed parmasean. It still came out fantastic. I had a hard time telling if I was using the right amount for each layer. I was shocked by how fast the eggplant soaked up almost an entire bottle of olive oil.
I do think this recipe takes an enormous amount of time for a side dish.

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this recipe turn out great. My husband loves eggplant and I never cooked it for him until this recipe. He was very impressed. I enjoyed it myself. I definately reccomend this to you!!!

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WOW, was all my husband could say when he tried this. I used the marinara sparingly so it wouldn't overpower the flavor. We loved this so much I'll be doubling the recipe next time!