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Eggplant Gratin Recipe

Eggplant Gratin

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (288)

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Average Rating:

Total Reviews: 288

Showing 11-20 of 288

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  • on September 14, 2012

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    I'm giving it 3 stars for flavor, but PLEASE don't follow the directions to fry the eggplant. I should have listened to the reviewers who baked theirs. Since I took the time to salt/drain the eggplant slices I thought mine would turn out fine in the skillet, but I was wrong. They soaked up So. Much. Oil. Add the cheese on top, and it makes for a greasy, gloopy MESS. I'm not afraid of a little fat, believe me. But the texture of this was inedible, even though the flavors were fantastic. I will make it again, but I will bake the eggplant next time.

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  • on September 05, 2012

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    Awesome! I didn't have ricotta so I substituted the 1/4 cup for mascarpone and shreded mozzarella. It gave it a rich, sweet taste. I also brushed the eggplant with olive oil and roasted it for 40 minutes at 400 to save on the fat.Yummy!!! Thanks Ina.

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  • on September 01, 2012

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    I was amazed at the high ratings for this recipe. It was one of the worst things I have ever eaten.

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  • on August 31, 2012

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    I found this recipe very tasty, but I don't feel it was filling enough for a main course. I followed some suggestions from previous reviews such as brushing the eggplant with oil and baking (5 minutes on each side at 425 degrees, adding nutmeg to the ricotta mixture (YUM!, and topping with breadcrumbs as well as cheese (nice crunch. I think this would make a good side or quite possibly an appetizer. There didn't seem to be enough eggplant for the custard, and I weighed my eggplant before starting. Usually I am thrilled with all of Ina's recipes, but this one didn't quite hit the mark.

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  • on August 29, 2012

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    Delicious... made a fresh marinara as I had the tomatoes and added a layer of breadcrumbs on top. Emmmmm! Thanks Ina :

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  • on July 27, 2012

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    This recipe is delicious. I bought my first eggplant and tried it this way. It was so tasty. It was almost like having lasagna without the pasta. My family loved it too. I brush my eggplant with olive oil and place it in the oven instead of frying on the stove top though. I also used a little mozzarella/parmesan/ romano blend in mine.Yummy!

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  • on July 18, 2012

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    This was awesome! Tasted just like eggplant parmesan but 1/4 the time to make. I will definitely make this again especially with all the fresh eggplant in the garden.

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  • on June 12, 2012

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    So awesome! I put a little bit of marinara sauce in the bottom of the pan and it was really tasty!

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  • on May 23, 2012

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    Excellent! Quick, easy, and very tasty! I have been cooking and eating eggplant all my life and I really enjoyed this simple dish. Thanks Ina!

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  • on May 12, 2012

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    Oh my this was so good. It was my first time cooking (or eating eggplant. This has become one of my new faves. Ina, you rock!

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