Eggplant Gratin
Show: Barefoot Contessa
Episode: Memory Lane
Rate This RecipeRead users' reviews (286)
- Recipe categories: Cheese, Parmesan Cheese, Ricotta, Vegetables, Eggplant,
- recipe
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Average Rating:
Total Reviews: 286
Showing 71-80 of 286
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By admirza
Jeddah, Saudi A...
on December 14, 2010
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You have outdone yourself again. This was really delicious and comforting. My 3 year old has started eating vegetables because of your great recipes. My whole family loves you.
By mpeterson1141_1...
hastings, 63
on December 10, 2010
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This is absolutely AMAZING!!!! I have never rated recipes although I have enjoyed hundreds of them - literally! This recipe is so delicious YES EVEN IF YOU ARE NOT A VEGGIE-EATER! My father-in-law really does not enjoy most vegetables and when I served this he said this is really good and proceeded to have 2 huge helpings!!! My mother-in-law was so impressed that she took a copy of the recipe home to make for a dinner party too!
By Naval Officer's...
Yorktown, VA
on November 11, 2010
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OMG! This was incredibly delicious. Perfect for the day after Thanksgiving!
By oumeryem
on November 10, 2010
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I never tried one of Inna's recipes and didn't like it. This turned out to be a big success eventhough I was skeptical of using egglant at first. Highly recommend it!
By b.johnson621_11...
Greensboro, NC
on November 10, 2010
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This is awesome. My boyfriend kept saying during dinner "wow, this is REALLY good, and then went back for seconds. It's so easy to put together. I did add some dried oregano and basil to the ricotta mixture and I sprinkled some shredded mozzerella on top before baking. This will be a regular for us, we loved it!! Ina - you are one of my absolute favorites on FN!
By kj4_12660710
Belle
on October 17, 2010
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Very tasty, loved it!
By noor_alnabet_12...
Doha
on October 04, 2010
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This was Delicious...Yummy
This is what I call comfort food, Ina you are my hero
By desaul
Cranston, 79
on October 04, 2010
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I'm only giving this 3 stars because I found the recipe did not have much flavor. I'm wondering if some of it was my fault because the eggplant was not very tender, the skin was kind of tough. Did I not cook it enough?
By s.e.piersma_128...
Fort Collins, 44
on September 23, 2010
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My husband and I enjoyed some wonderful eggplant from our No. Colorado farmers' market. I salted and drained some of the bitter liquid from the eggplant and then used a cast iron skillet to brown and cook them through. I used milk instead of half and half and it worked wonderfully! Also grated some garlic into the ricotta custard and almost doubled the ricotta. The eggplant turned out caramel-y, savory and so delicious!
By nakiaheard_13119280
Baltimore, 60
on September 02, 2010
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I made a few minor changes - used 1 cup of marinara and a little more cheese. I also used minced garlic and put it all in one dish instead of 2. I took everyone?s advice (baking the eggplant instead of frying it.
To prep the egg plant I did the following:
Clean the outside by running it under cool water. Chop off the stem. Slice the eggplant in half length wise. Make ? inch slices. Immediately spray the slices with lemon juice so it will not turn brown. Apply a generous amount of salt on each side of the eggplant and place in a colander in the sink for 30 minutes. With a paper towel wipe off the salt (do not rinse and squeeze the excess water from the slice. Brush each side with olive oil and bake @ 400 degrees 8 minutes each side. Proceed with recipe.
This was a great dish. We ate the entire thing in one sitting!