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Eggplant Gratin Recipe

Eggplant Gratin

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Average Rating:

Total Reviews: 288

Showing 31-40 of 288

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  • on December 19, 2011

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    I baked the egg plant slices with olive oil and salt at 400 degrees for 20 mins. Also, I made my own marinara sauce. I did not have ricotta or parmesan cheese, just added mild cheddar cheese. Really good recipe!!! In addition, I used a pie dish to bake it : Thanks Ina for the recipe!

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  • on December 11, 2011

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    I really enjoyed this dish, perfect with a green salad. I salted the eggplant and let it drain for a bit before brushing with olive oil and baking at 425 and had no problems with oiliness or texture. I used my own tomato sauce instead of bottled and added a little more than the recipe called for. The next time I make it I may double the amount of sauce...but I love tomato sauce.

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  • on December 08, 2011

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    Just made this for the first time, and it was delicious! I baked the eggplant like some others suggested because I've had that oily fried eggplant experience before. 400 degree oven, brushed the slices with olive oil, 10-12 mins on each side and the slices were nice and golden brown. I did this in a 9-inch glass pie dish instead of the two gratins and it came out great. This recipe says it is two servings, but these are very generous servings! I served this as a main for the two of us, and we had leftovers for lunch. I'll definitely be making this again!

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  • on November 22, 2011

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    I've made this several times and it is always delicious. I get my oil really hot so I've never had a problem with the eggplant absorbing too much oil.

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  • on November 07, 2011

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    So far, so good. The only change I would make is to either grill or bake the eggplant because if you oil the pan (like others said too eggplant ABSORBS LIKE A SPONGE! Towards the end because I got tired of almost having to wring the eggplant out, I rubbed the eggplant with oil on both sides with my hands, just so I didn't have oily soaked eggplant.

    As for sauce, I made a makeshift version of my own sauce. I just opened two cans of no salt tomato sauce and sauted some garlic onions and some Italian spices. I also added a little tomato paste to it to firm it up some.

    I hope this bakes good. Though nothing can compare to good old fashioned eggplant parm in my eyes!

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  • on October 09, 2011

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    Absolutely delicious. Is a tough rival for eggplant parmesan. As recipe states, definitely use a good quality marinara. I fried my eggplant in olive oil and it didn't come out greasy at all.

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  • on October 01, 2011

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    Amazing!

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  • on September 26, 2011

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    My only complaint is that it does not make enough. Double the recipe for a family of five!

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  • on September 21, 2011

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    Pretty good but a little too greasy. I agree that baking the eggplant instead of pan frying is a better idea. Also, not too sure if maybe my measurements were off but it was a little too salty for my liking. But other than the nit-picking it was a tasty eggplant dish.

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  • on September 21, 2011

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    I sweated my egg plant first. I brushed egg plant with olive oil baked in 400 degree oven until golden brown. I did not have individual gratin pans so I used 9x11 glass baking dish,2 medium sized egg plants and it turned out fabulous. I was heavy handed in my 1/4 cup measuring the cheese,ricotta and half and half so to have enough of the custard mixture.It was very good dish. I will make again. I read some of the reviews where they added basil. I thought it was supposed to be more of a custard dish so I did not add basil and thought it was good with not much seasoning.Salt and pepper was just right.

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