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Eggplant Gratin Recipe

Eggplant Gratin

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (286)

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Average Rating:

Total Reviews: 286

Showing 61-70 of 286

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  • on February 18, 2011

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    This recipe was really delicious. I sweated the eggplant and roasted it in the oven rather than fried it. I also used locatelli instead of parm b/c that was what I had on hand. I served it as a side dish to linguini with marinara sauce. I think it is a great side. I am not sure I'd want it to be the entree.

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  • on February 15, 2011

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    Once again...Ina, you rock!. Awesome combo of cheese, marinara, and eggplant! Parm topping is the perfect complement. Flavor from the Parm--real Riggiano not stateside--provides a great salty accent to a tantalizingly robust meal. Perfect w/light red wine--a sangio or rioja. Sweated the eggplant and roasted this time--much better that sauteeing (absorbed too much olive oil. Thanks again, Ina

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  • on February 14, 2011

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    I made this as a Valentine veggie side to pasta with sausage I made my hubby. Followed the recipe as written, but used the sauce I made for the pasta instead of bottled marinara and added mozzarella to teh top along with a bit of buttered bread crumbs and baked in a 12x9 pan since I didn't have the individual dishes. My husband, who is 100% Italian almost cried when he ate it, said it reminded him of his mother, which I take as a great compliment. Will make this again and again.

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  • on February 09, 2011

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    This was very good and even better the next day!

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  • on February 04, 2011

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    @ sappleseed
    I think you use half for each individual gratin dish, since there's two.

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  • on February 04, 2011

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    What is one supposed to do with the rest of the ricotta mix? Recipe specifically calls for half to be used and then the rest is forgotten. Please elaborate. Also, way too salty.

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  • on February 02, 2011

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    I love eggplant and am always looking for something new. I roasted the eggplant slices at 400, brushed with olive oil, to reduce the fat that eggplant soaks up from frying. The ricotta is a nice change. This is delicious!

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  • on January 24, 2011

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    this dish is now my signature dish

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  • on January 02, 2011

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    I made this for an event at my son's school and it was a huge hit! You know when a group of 14 year olds gives a dish kudos you're onto something ; Great job!

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  • on December 29, 2010

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    I made this dish and it was so so good! My boyfriend doesn't like eggplant, but the smell of this dish piqued his interest. He tried it and loved it. My sister went crazy for it...I am actually making it again this week because of its high demand. You should try this one.

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