Eggplant Gratin

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I love this dish. I will make it and eat it for 3 days- cold or hot!! I also bake the eggplant at high heat and love the idea of adding in a little fresh basil. I have used regular eggplant and the tender little ones- both work out just fine. Thanks, Ina!

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This is my go to eggplant recepie, delicious. I was a little confused with the wording in the directions, when it said use 1/2 of the ricotta or 1/2 of the marinara I thought maybe there should be another layer but one of the reviews cleared it up they said 1/2 because you are making 2 - 1/2 in each. Thanks the entree or side is excellent.

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This gratin was so satisfying. I prepared it in one 9X9 casserole dish instead of making two separate ones and it turned out great! Ina wasn't joking around when she said the eggplant splattered the oil. Dang! I definitely recommend this dish but PLEASE when frying the eggplant wear sleeves! My battle wounds were worth the finish product for sure.

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Crazy ME! ...I made it as one dish and forgot that the recipe was for 2 individual dishes!

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The other half of the ricotta mixture goes into the 2nd gratin dish. That goes for the marinara, too.

I cut the eggplant slices lengthwise, brushed it with olive oil and grilled it. I don't like frying eggplant because it soaks up so much oil. I added sauteed mushrooms and cheddar cheese for extra flavor. Yummy!

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This recipe was very yummy. A great dish for eggplant while it is in season. It was very cheesy and just the right amount of sauce...however it was a bit on the heavy side. I also think it needed a little something else...next time I may add some fresh basil for a bit more flavor.

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Excellent. My whole family enjoyed this dish.

Only thing I found hit a bit hard and time consuming to fry to eggplant. I wish there was a easy method than flying. It also took lot of my olive oil.

I wonder if the eggplant can be boiled for this recipe. Ina, please can you give options.

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This was the first time I have ever eaten eggplant in my 50 years. I made it just like the recipe said, except I peeled the eggplant prior to frying it. It tasted really good. I will be making this one again and again!

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I changed this up a little. I sweated the eggplant then baked it at 400 degrees for about 5 minutes on a side after brushing lightly with olive oil and sprinkling a little garlic powder. I browned a pound of ground beef to add to the marinara and combined with a jar of marinara with black olives and capers. Used about half of this and saved the rest. I also doubled the custard portion and baked in a large deep casserole. Turned out yummy!

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Tasty, I think the only thing I would reduce is the salt though but from there everything tasted perfectly nice...thanks Ina ,this tasted like gourmet but it was so easy you just need to have all the ingredients!