Eggplant Gratin

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One word superb! I wanted to lighten it up so I substituted with non-fat half & half and part skim ricotta cheese. There was no difference in taste.

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This meal was so simple to make, but looks so high-end when served. It tastes delicous and will definetly become one of my frequent dishes.

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I would agree that you don't necessarily need ricotta cheese to make this a great dish. As with any gratins, there is alot of room for play; you can use alot of different ingredients than what's called for, depending on what you have on hand. I made this the day it aired and it got great reviews from my family. Ina rules!

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I made this gratin in a square baker dish and accidentally forgot to add the marinara sauce to the recipe. It was really no big deal after all was said and done. I plated the dish, cut in squares on a large dollop of good red marinara, and served some on the side as well. It was fantastic. I disagree with another reviewer who suggested removing the skin of the eggplant. I remove the skin on occasion with other eggplant dishes, but both my husband and I agreed that the skin helped this dish both with added flavor and texture. I made this as a side, but it is easily a main dish for 2-3.

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This is fantastic! The flavors are so rich/succulent. I had been looking for something easy and with a WOW factor. I love it!!

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As wll all Ina's recipes, I found this one easily adaptable to what I had in the pantry when I saw it and HAD to make it that very moment. I added nutmeg to the topping and recommend that addition. I did not have ricotta, doubled the cream and egg and made this in one gratin. It came out great and I can't wait to try and make it as Ina suggested!

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My family loves eggplant, and this recipe is so much easier than the way I make it yet it tastes just as good. My only suggestion would be to peel the eggplant. Sometimes the skin on the eggplant can be quite bitter and could compromise the taste of the dish. Very good recipe!

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Terrific new way to prepare one of my favorite foods, eggplant.