Eggplant Gratin

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This recipe is incredibly simple (especially for Ina and tasty. I've used this recipe with different vegetables also - fried green tomatoes, red peppers, etc.

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This dish was absolutely delicious and very easy to prepare as well. I did fry it in the olive oil and it did soak up a lot of it. I actually had to use more than it called for but olive oil is good for us, right? I may try roasting it next time to cut down on the calories. I always like to make the recipe the way it is written first time around. Ina, you're the best!

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can't wait to try it. . love your show

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First of all, can some of you not read? The directions could not be more clear.

Never had eggplant and marinara??? OMG

This was a nice gratin, good flavor. A definate keeper

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This dish is WONDERFUL! I even used egg beaters and fat free 1/2 and 1/2 and it was still to die for!! I fried 4 pieces of eggplant but didn't care for it so I baked the rest. I would recomend baking it.

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I too doubled the sauces and baked in a 9x9 casserole and roasted the eggplant rather than fry...as for Cathryn in NJ, she needs to learn to read; the directions are there!

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I love eggplant, so finding this recipe was great. I used frozen eggplant from Trader Joe's. I tweaked the ricotta with some fresh ground nutmeg. I made it in a small pan for the family to save time. It was great!! My husband, who hates eggplant, really enjoyed.

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I doubled the receipe in a 10x10 pan. Remember that the receipe as it is written is for single servings, so don't get confused by the instructions about "add 1/2". My family loved this dish and it is so easy.

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I have made this a few times now and even people who do not like eggplant much rave about this dish.

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This dish has got to be one of the best eggplant dishes I have ever tasted! I love eggplant, so I used a large whole one. I also roasted it (425 degrees for 25 minutes instead of frying. I doubled the custard and marinara sauce. And I baked it in an 8 X 8 baking dish. WOW!!!!!!!