Eggplant Gratin

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This was better than I expected. I made it for a friend who was raised in Italy and I had to hide a serving because she inhaled it so fast! Fairly easy to make, I'd never cooked with eggplant but this is now one of my favorite recipes. It's hearty enough to have with pasta as a side and skip the meat.

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Made this last night with eggplants from the garden for friends and they rave about how great it was! They all wanted the recipe

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This was an easy dish to make and it tasted great, too. Definitely follow the recipe regarding the olive oil, though. I didn't have any on hand and used vegetable oil. Big mistake. The eggplant absorbed so much oil, that the dish was overwhelmingly greasy. Once drained, it tasted great. I can only imagine how it would have tasted if prepared properly!

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This recipe is marvelous. My husband doesn't like eggplant, but he liked this dish. Be prepared to go through a lot of olive oil as the egg plant soaks it up in the frying process (probably why it's so good. The mixture of the Ricotta and half and half, egg, cheese and milk is very light after its baked. I also made this in one dish instead of two individual. Excellent side dish and makes whatever you serve with it a special meal. It would be a great vegetarian dish as well.

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1

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Every once in a while, I decide to try to like a vegetable that I never eat. I saw Ina prepare this on one of her shows and decided that the next previously shunned vegetable I would try to like was eggplant. I made this for lunch today, and WOW!. Of course, what's not to like about good parmeasan cheese, more cheese, and cream. This is a wonderful dish for people who might want to try to edge their way toward liking this vegetable. I wish I had read the reviews before I made it, because I definitely won't brown the eggplant in a frying pan again. I probably put the eggplant in before the oil was hot enough, because it absorbed way too much. I'll try the oven roasting method suggested by one reviewer or grilling it to reduce the oiliness, as well as the calories. There are plenty enough of those with all the cream and cheese.

Great flavors, Ina. And so simple to make.

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This is a great substitute for eggplant parm. It is much less time consuming. I roasted the eggplant instead of frying them for 2 reasons; It took very little effort and was a more healthy approach. I simply brused eggplant with olive oil and roasted on 425* until golden brown. I have never yet made a recipe from Ina that I didn't like..and I have made plenty!

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I added was some rendered ground lamb to the marinara sauce,and I baked the eggplant that I brushed with evoo.

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Just made this tonight. Read the reviews and since I'm not completely crazy about eggplant, I opted for one reviewer's suggestion of dry roasting the eggplant slices first (less oil. This worked out great. I then layered the roasted slices w/ tomato sauce and custard per original recipe ... except I didnt' have ricotta. So I substituted cottage cheese and it was just as good. A real keeper and it gets me to eat eggplant! A gave it four stars only because I didn't make exactly like the recipe called for.

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As other have stated, "AWESOME RECIPE". Prepared this dish shortly after receiving the "Paris" cookbook. I have not seen Ina prepare on TV...yet. In the cookbook Ina recommends using Rao's marinara sauce (just as good if not better than homemade. I followed recipe exactly with the exception that I used a casserole rather than individual gratin dishes. LET'S EAT!!