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Eggplant Gratin Recipe

Eggplant Gratin

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (286)

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Average Rating:

Total Reviews: 286

Showing 201-210 of 286

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  • on June 08, 2008

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    I make this recipe all the time for my family. It is simple! We have made it a family favorite!

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  • on May 14, 2008

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    Per the other posters, I baked the eggplant slices instead of frying them. I browned a pound of veal and added the pasta/tomoto sauce to it (more than a cup once it was finished and used it to layer the eggplant. I used low fat ricotta and it turned out wonderfully. Leftovers were just as good : Will be making this again

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  • on May 14, 2008

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    Excellent dish. Am going to vary to add some cooked ground chuck or turkey to layers.

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  • on May 08, 2008

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    I tripled the recipe and made it for supper tonight. It turned out great!

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  • on April 30, 2008

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    I tried this and OMG this was awesome. Very easy to go together and with a small salad it is the perfect dinner. I made a couple of dinner rolls and tada perfection!! My husband couldn't get over it.

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  • on April 25, 2008

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    It took about a half bottle of olive oil to fry the eggplant. Also....I should have used more salt. The taste was a bit oily to me...but it's probably because I had to use so much oil to keep frying the eggplant.!! The dish is ALOT like vegitarian lazagne.

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  • on April 24, 2008

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    Easy to prepare. But taste was average.
    Didn't have that WOW factor for me.

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  • on April 24, 2008

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    This was good, lots of room for modification. 3.6 Stars

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  • on April 19, 2008

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    This was a wonderful and easy side dish to prepare. Everyone loved it!!!!

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  • on April 08, 2008

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    My fiance doesn't care for eggplant, but when he saw this come out of the oven he had to try it. We both loved it!

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