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Eggplant Gratin Recipe

Eggplant Gratin

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Average Rating:

Total Reviews: 286

Showing 51-60 of 286

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  • on August 02, 2011

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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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  • on July 26, 2011

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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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  • on June 26, 2011

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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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  • on June 19, 2011

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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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  • on June 09, 2011

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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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  • on May 29, 2011

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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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  • on May 28, 2011

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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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  • on May 26, 2011

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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!

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  • on April 13, 2011

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    This recipe needs repaired/corrected. The layering instructions are wrong. On electric heat you need to be at med-high to fry the plant. Keep the oil deep or it will not brown. Make more of the custard than she calls for. Is cheese sprinkeled on top as well as all the cheese in the custard mixture? Is additional salt and pepper added in addition to the custard mixture? Does anyone try to cook from these recipes?
    Ina, please correct this-- it does not work in a home kitchen as published. I made it work, but I did the adjusting. Thanks. A guy cook.

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  • on March 29, 2011

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    This is far from becoming a new favorite for me. I baked the eggplant because I did not like the idea of frying it. Did not like the eggplant-marinara! The taste was ...nothing special. Luckily, the cheese saved the dish - this time (not going to make it again. One other thing: I would definitely peel those eggplants!

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