Eggplant Gratin

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This recipe tastes great, but it is really heavy. The eggplant soaks up a lot of oil when you cook it, and the cheese in the cream sauce makes it really dense. Not for ones trying to watch the waist-line. It also seemed like eggplant parmesan with out the breading. Not very French.

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I made this recipe the day after I seen Ina prepare. I took a little liberty and used Zuchini instead of egg plant and I added some mozarella to the grated hard cheese. The dish came out perfectly ... I thought my wife was going to make herself ill, eating it. She absolutely loved it. This recipe is now in my keep forever file. Thanks Ina. Your recipes are always great and this one is exceptional and easy to prepare.

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Except for my own eggplant parmesan, this is the best eggplant recipe I have ever made. My family loved it and since I grow all my own produce over the summer, I plan to try it with zucchini and squash as well.

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this was great, although there was a lot of splattering. next time i will try brushing the slices with olive oil and roasting them or grill them. very very easy to make.

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OMG!! Just recently started becoming a fan of Eggplant parm. I thought this recipe sounded just like it so I gave it a shot. Let me tell you, not only did it take a quarter of the time to make it, it tasted better than eggplant parm. This is a must try!

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This smelled sooooooooooo good while cooking and it was so simple to make! My husband loved it and ate most of it himself.

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I followed the recipe exactly and it turned out great. Just remember that olive oil must be very hot before you put in the eggplant or else it will be too greasy.

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It was easier than I thought and my kids went for seconds. I made it in one large baking dish for the family.

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Went together very easily. The smells in the kitchen were amazing. The taste outstanding.

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I LOVE EGGPLANT. THIS RECIPE IS FAR BETTER THAN MAKING TIME CONSUMING EGGPLANT PARM. I EVEN ADDED A BIT OF CHOPPED GARLIC TO THE RED SAUCE. THANK YOU INA!