Eggplant Gratin

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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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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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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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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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Amazing!

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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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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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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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I made my own ricotta and layered horizontally sliced and cooked portobellos and swiss chard over the second layer of eggplant to make it a more hardy main course and it was excellent. I agree with the oven cooked eggplant also, saves on the greasiness and fat...a wonderful healthy alternative to vegatable lasagna.

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Excellent dish. But I wanted to comment on "mahtomed"'s post below that complains about "where does the other 1/2 go with regard to the ricotta mixture and sauce. I think at first glance the wording in the recipe is a bit confusing, but Ina is dividing this recipe between two individual gratin dishes so she is giving the instructions for filling one of the dishes...so 1/2 goes in one and then you put the other 1/2 of the ingredients in the other dish. Hope that clarifies it for those who might also find this confusing.

Anyway, I love the recipe and I've made it several times. The only modification I've made is to cook my eggplant in the oven. I've tried it both ways and found it doesn't make a difference in taste...in fact frying it seems more greasy...and roasting is less hands on...making it even EASIER to make this dish.