 |
|
|
| Home > Recipes |
|
Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
|
Eggplant Gratin
2007, Ina Garten, All Rights Reserved Show: Barefoot Contessa Episode: Memory Lane Overall User Rating: 
| |
|
My first Ina thumbs down!
07/20/2008 at 09:29pm
User: Kitty from columbus, OH User Rating:
Been cooking Ina's stuff for years with mostly success. Tried this tonight -- and just yuck. I like the idea of an eggplant gratin....but the marinara sauce just did not seem to belong in there. My custard set up beautifully, but underneath was a soupy mess between the eggplant and the sauce. Just feel the sauce does not go with this recipe, though we love eggplant parm so go figure. Next time I will skip the sauce and add some sauteed mushrooms and carmelized onions for additional flavor. Anyway, we took a couple bites each and threw out the rest. And we used all good-quality ingredients...the red sauce just threw the whole dish off I think.
Ina is the best!
07/18/2008 at 02:22pm
User: Dee from Alpharetta, GA User Rating:
Ina is by far my favorite Food Network star. Her recipes include wonderful, fresh ingredients (and not too many of them!), simple preparation methods and she uses a common sense approach to cooking! This recipe is a home run. Everyone in my family loved it, and I will be making it again and again. So simple, so easy and so, so delicious!
Yummy
06/08/2008 at 04:11pm
User: Anonymous User Rating:
I make this recipe all the time for my family. It is simple! We have made it a family favorite!
Fantastic and easy to adjust to your taste
05/14/2008 at 10:35pm
User: Anonymous User Rating:
Per the other posters, I baked the eggplant slices instead of frying them. I browned a pound of veal and added the pasta/tomoto sauce to it (more than a cup) once it was finished and used it to layer the eggplant. I used low fat ricotta and it turned out wonderfully. Leftovers were just as good :) Will be making this again
Eggplant Gratin
05/14/2008 at 03:25pm
User: Carolyn from Memphis, TN User Rating:
Excellent dish. Am going to vary to add some cooked ground chuck or turkey to layers.
Fabulous
05/08/2008 at 08:06pm
User: Christian from Knox, PA User Rating:
I tripled the recipe and made it for supper tonight. It turned out great!
eggplant prefection
04/30/2008 at 11:52am
User: Barbara from Bradenton, FL User Rating:
I tried this and OMG this was awesome. Very easy to go together and with a small salad it is the perfect dinner. I made a couple of dinner rolls and tada perfection!! My husband couldn't get over it.
Olive Oil
04/25/2008 at 09:55pm
User: Patsy from Bakersfield, CA User Rating:
It took about a half bottle of olive oil to fry the eggplant. Also....I should have used more salt. The taste was a bit oily to me...but it's probably because I had to use so much oil to keep frying the eggplant.!! The dish is ALOT like vegitarian lazagne.
Just Average
04/24/2008 at 10:19pm
User: Anonymous User Rating:
Easy to prepare. But taste was average. Didn't have that WOW factor for me.
Creamy
04/24/2008 at 09:33am
User: BOBBY from Alpharetta, GA User Rating:
This was good, lots of room for modification. 3.6 Stars
AWESOME!!!
04/19/2008 at 07:15am
User: Lisa from Akronp, PA User Rating:
This was a wonderful and easy side dish to prepare. Everyone loved it!!!!
Wow
04/08/2008 at 12:13pm
User: Anonymous User Rating:
My fiance doesn't care for eggplant, but when he saw this come out of the oven he had to try it. We both loved it!
Simple and good
04/06/2008 at 09:31pm
User: LEILA from Kahului, HI User Rating:
This recipe is incredibly simple (especially for Ina) and tasty. I've used this recipe with different vegetables also - fried green tomatoes, red peppers, etc.
Excellent eggplant dish and so easy to prepare!
03/26/2008 at 05:01pm
User: CHRISTINE from Centerville, MA User Rating:
This dish was absolutely delicious and very easy to prepare as well. I did fry it in the olive oil and it did soak up a lot of it. I actually had to use more than it called for but olive oil is good for us, right? I may try roasting it next time to cut down on the calories. I always like to make the recipe the way it is written first time around. Ina, you're the best!
eggplant gratin
03/24/2008 at 06:39pm
User: susan from no. plainfield, NJ User Rating:
can't wait to try it. . love your show
Nice!
03/24/2008 at 09:52am
User: Robert from Atlanta, GA User Rating:
First of all, can some of you not read? The directions could not be more clear. Never had eggplant and marinara??? OMG This was a nice gratin, good flavor. A definate keeper
WONDERFUL!
03/13/2008 at 12:35am
User: Robin from Riverside, CA User Rating:
This dish is WONDERFUL! I even used egg beaters and fat free 1/2 and 1/2 and it was still to die for!! I fried 4 pieces of eggplant but didn't care for it so I baked the rest. I would recomend baking it.
I LOVE THIS!
02/17/2008 at 09:07am
User: Susan from Jonesboro, AR User Rating:
I too doubled the sauces and baked in a 9x9 casserole and roasted the eggplant rather than fry...as for Cathryn in NJ, she needs to learn to read; the directions are there!
Great
01/19/2008 at 01:53pm
User: jennifer from Downers grove, IL User Rating:
I love eggplant, so finding this recipe was great. I used frozen eggplant from Trader Joe's. I tweaked the ricotta with some fresh ground nutmeg. I made it in a small pan for the family to save time. It was great!! My husband, who hates eggplant, really enjoyed.
Fantastic side or entree
01/04/2008 at 11:20am
User: Rhonda from Yakima, WA User Rating:
I doubled the receipe in a 10x10 pan. Remember that the receipe as it is written is for single servings, so don't get confused by the instructions about "add 1/2". My family loved this dish and it is so easy.
best eggplant dish
01/02/2008 at 08:24am
User: Cyndi from Oviedo, FL User Rating:
I have made this a few times now and even people who do not like eggplant much rave about this dish.
The best eggplant dish ever!!!
12/23/2007 at 07:03pm
User: Donna from Dublin, PA User Rating:
This dish has got to be one of the best eggplant dishes I have ever tasted! I love eggplant, so I used a large whole one. I also roasted it (425 degrees for 25 minutes) instead of frying. I doubled the custard and marinara sauce. And I baked it in an 8 X 8 baking dish. WOW!!!!!!!
yum
12/17/2007 at 09:30am
User: Kim from Grapevine, TX User Rating:
This was delicious. I did the eggplant in the oven, like many others, and the recipe was rich and tasty. Thanks!
Fantastic
12/09/2007 at 10:47pm
User: Anonymous User Rating:
For those who couldn't understand the layering instructions in the recipe try READING! There are TWO gratin dishes - so 1/2 goes in one dish and 1/2 goes in another. The recipe is written just fine. I took the advice of many reviewers and also roasted the eggplant first. This dish was absolutely delicious. Thanks Ina!!
eggplant gratin
12/09/2007 at 03:21pm
User: Catheryn from Morganville, NJ User Rating:
the recipe wasn't even written correctly ---don't understand how recipes like this get posted--if you put 1/2 the mixture on at one time--then never put the other 1/2 of the mixture on--what's the deal??
Delicious and easy
12/03/2007 at 09:30pm
User: amy from petaluma, CA User Rating:
I tried this recipe last night and it turned out very well. Instead of frying, I brushed the eggplant with olive oil and then baked at 400 (turning once) until done. The dish was not too heavy. I might choose to omit salt altogether next time because the reggiano parm I used and the marinara had enough salt for the whole dish. But it was easy and very tasty, just like all of Ina's recipes!
SO TASTY!!
11/27/2007 at 12:19am
User: Frances from Santa Cruz, CA User Rating:
I've made this recipe several times now, and we just love it! I made it for a Thanksgiving potluck last week and every person there wanted the recipe! (and it's such non-traditional Thanksgiving fare...) Thanks for yet another memorable dish, Ina!
A nice twist on eggplant
11/19/2007 at 08:47pm
User: Anonymous User Rating:
I made this as an appetizer for a party recently. Served it aong with an Italian antipasto. It was delicious, very light and different from your usual eggplant parmigana.Just a little messy frying the eggplant but was able to prepare that part a few days in advance. I never had a recipe from Ina I didnt like.
Delicious and Easy
10/29/2007 at 03:18pm
User: BROOKE from Titusville, FL User Rating:
This was so delicious and easy. I used some already fried eggplant slices I picked up from the local Italian market and this went together so quick and easy. My vegetarian friends who came over for dinner loved it too!
If they say they don't like eggplant...you can change their mind with this one!
10/28/2007 at 04:41pm
User: Sharon from Kill Devil Hills, NC User Rating:
This is a great recipe. It is delicious, and not difficult to prepare. Be sure to follow Ina's directions and it is sure to be a big hit. A friend of ours came over for dinner, and was amazed that it was eggplant. He said he never thought he would eat eggplant, but he absolutely loved this dish! Thank you, Food Network (and Ina Garten!)
Yum!
10/26/2007 at 02:59pm
User: Mary Beth from Hilliard, OH User Rating:
Sometimes the simple things are the best! This is a great eggplant dish-either as a hearty side or main dish with salad etc. I've made it several times as written (ok I did up the amount of marinara and ricotta mixture after the first time)but next time I'll try roasting the eggplant slices as suggested by many others for a slightly less oily version.
Great for a quick meal!
10/20/2007 at 05:08pm
User: Casey from Pittsburgh, PA User Rating:
Wonderful recipe, however I changed it and made it in one big casserole dish and it still turned out great, just took a little longer to bake!
This is delicious!!!!
10/12/2007 at 09:13pm
User: Anonymous User Rating:
Easy to make and very yummy!!!! I made this doubled and in a shallow casserole dish. Very very good!
Exceptional!
10/12/2007 at 05:13pm
User: Sharon from Fairfield, CA User Rating:
This was a very comforting dish - I have always enjoyed eggplant but just couldn't prepare it right and this recipe is perfect. It is very easy to prepare. Our friends enjoyed it and my husband doesn't like it generally but asked for more when ate it. So this is definitely in the recipe box forever. Thanks Ina!
Light and Delicious
09/30/2007 at 07:05pm
User: Jessica from Fanwood, NJ User Rating:
This recipe is a winner. I roasted the eggplant first- brushed with olive oil and baked for 20 minutes at 425. Then used a small rectangular casserole dish. Also used part skim ricotta. Next time I would buy a bigger eggplant - mine was about a pound, but it didn't make very much and I had to make some ziti as another side. With a salad, it was a great vegetarian dinner. Sort of reminded me of mousakka.
Okay
09/29/2007 at 03:23am
User: Anonymous User Rating:
This was good, but the eggplant was an acquired taste. Personally I've never had tomato sauce with eggplant, but i think it can grow on me.
Loved this dish!
09/27/2007 at 09:28am
User: Tracy from Independence, KY User Rating:
First off, I na you have hit another one out of the park! This dish is very, very good. We don't even like eggplant in this house but it looked so good and the reviews were so wonderful I thought I would give it a whirl. It was fantasic. I will be making again. It is very filling. I only served it with a side salad. I took the advice and roasted the egg plant and I used skim milk instead of 1/2 & 1/2. Since I saved so many calerios there I went ahead and adda littel mozzerella to this dish and some bread crumbs to the top. It was mega good. If you don't like eggplant or are are not real sure about it. Try this dish it is a great way to incorporate it into your diet!
Tastes Like Lasagna
09/25/2007 at 04:16pm
User: Nanette from San Diego, CA User Rating:
This made a great dinner for me. I enjoyed the flavors, and was actually thrilled that it tasted much like lasagna. I would only make one small alteration, add something with a little crunch, such as breadcrumbs (the texture icked me out just a tad).
memory lane is not for Californians
09/20/2007 at 12:06pm
User: Anonymous User Rating:
To the Californian who wants "happening" food. Unfortunately, I'm a poor midwest girl who does, however, read the information and watches the shows to get a handle on the theme going on. Memories are not "happening." They "happened." And quite successfully, too.
The best Gratin ever
09/18/2007 at 05:34pm
User: ELAINE from danville, IN User Rating:
I loved this. I made it last weekend and I fried the eggplant. Tonight I have baked the eggplant and added a 1/2 pd of fried and drained hot Italian sausage to the first layer. This dish is even better if it sits for one day in the fridge. I love everyone of Ina's recipes. Her lemon bars are also fabulous!
Excellent lighter version of eggplant parm
09/17/2007 at 07:55pm
User: Angie from Ashburn, VA User Rating:
Okay, the other two reviewers on 9/16, get over yourselves. If the recipe calls for eggplant and cheese, it's not going to be "light" (so why did you bother?) and since when did an eggplant and some tomato sauce become expensive ingredents? That being said, this IS a lighter version of a typical eggplant parm (and I consider myself to be an expert on this dish). I stopped pan frying my eggplant a long time ago and have both peeled and not peeled them (depending on the variety), but always roast the slices in the oven with half the olive oil typically called for when sauteing eggplant. I skip the egg because I don't like my ricotta "souffled", just warm and gooey (that's right California, I said gooey...) I'm a fitness instructor and this is actually a fairly balanced meal (in moderation of course) with part-skim ricotta, roasting the eggplant and then letting the extra oil be absored on paper towels, (again everything in moderation, if you eat sprouts during the week (as I do), enjoy something special like this when you want). As with any recipe, this is a method, take the ingredients and make it your own. This is an excellent take on a classic, try it and see for yourself. Thanks Ina!
eggplant gratin
09/17/2007 at 06:55pm
User: loretta from riverhead, NY User Rating:
Who knew eggplant could be the basis for such a delicious dish? Better than parmagiano by far-thank you Ina!!!
Yuk!
09/16/2007 at 08:24pm
User: Anonymous User Rating:
Okay I don't get it!! First, do editors read these recipes prior to submission? The layering directions did not make sense. I can get past that. But this dish was SERIOUSLY rich...but not in a lucious way. It was just too heavy and too old fashioned for a California family who loves good, happening food.
Just AWful
09/16/2007 at 07:45pm
User: Jaclyn from Littleton, CO User Rating:
I have never given one star to a foodnetwork recipe before. I looked at the reviews before hand and trusted my fellow viewers opinions- what a fisappointment. The whole thing came out as one soggy sluggy mush. I could have even stood the texture, but there was absolutely no flavor at all to the dish either. I spent tons of money on this too!!!! What an outrage and a waste!!!! What with the good imported marinara sauce and the parmesan cheese (which was $15 per pound)I spent a fortune on something I wouldn't feed my cat.
Even better with Zucchini
09/15/2007 at 01:29pm
User: Tre from Wilmington, DE User Rating:
This recipe made a really fantastic and easy side dish for a dinner I was preparing for my boyfriend and me. I did make some modifications to it though to make it more my own. I used zucchini instead of eggplant and I added some seasoned bread crumbs to the top of the gratin to give it some texture but the overall recipe was fantastic!
Perfection
09/13/2007 at 11:26am
User: Anonymous User Rating:
What can I say, this dish is perfect. Let it set and you can cut into peices.
Eggplant Gratin
09/12/2007 at 01:49pm
User: Beth from Nederland, TX User Rating:
I made this Gratin and it was absolutely delicious! Everyone enjoyed it so much...my husband said it was a "keeper"!
Easy eggplant dish
09/10/2007 at 04:49pm
User: Anonymous User Rating:
I had some leftover Japanese eggplants from our garden which I didn't know what to do with, so I decided to try this recipe. This was extremely easy and fast and really tasty. I made it as a side dish since it didn't look like enough for an entire meal. I used part skim ricotta and it turned out great. I also followed the advice of some of the other reviewers and baked the eggplant slices in the oven for about 25-30 minutes with some olive oil. It was perfect (and less messy with fewer calories than frying them). The next time I make this, I think I will substitute skim milk/2% milk for the half and half. I would have done that this time, but oddly I was out of milk and only had half and half. I would definitley make this again and recommend others to try it. It was like a mini eggplant lasagne (without the pasta). Tasty!
Very good!
09/08/2007 at 10:04pm
User: Anonymous User Rating:
This was a wonderful change from the typical eggplant parmesan. Very light and yummy. I used Raos brand marinara sauce since I noticed that is what she used on the tv episode. (I recognized the jar!) Try this. It's worth every forkful!
Robyn P
09/08/2007 at 11:27am
User: Robyn from Suffolk, VA User Rating:
I made this dish in a 9 X 12 casserole. Of course, I tripled the recipe. I did peel the eggplant, but otherwise, made everything else the same. This was the best eggplant dish I have ever eaten. It is even good cold. My husband is not a big fan of eggplant, however, he loved this dish. My mom raved about it. Ina is so unique and comes up with some different and wonderful dishes that are not your everyday ho hum meals.
FANTASTIC!
09/06/2007 at 02:28am
User: Megan from Poway, CA User Rating:
This eggplant gratin is a definite winner...and will be in my house for years to come. I triped the recipe (had 6 people) added a little more marinara than called for and it turned out perfect- with some yummy leftovers. Served with some great crusty bread and spinach salad and it was a complete meal. If you don't know what to do with eggplant, TRY THIS!
Just delicious!!
09/04/2007 at 01:04pm
User: nancy from overland park,, KS User Rating:
Brought this to a holiday get-to-gether. The dish was empty when I went to take it home. Was a little disappointed as I wanted to take the remainder of it for just another taste. Delicious! will certainly make it again & again. Nan
Dee lishious
09/03/2007 at 02:13pm
User: Sandy from hollywoood, FL User Rating:
I am not an egg plant lover BUT this recipe caught my daughters eye and mine and I picked up everything and Cindy made this for dinner with a nice salad. This was so tasty and so good! I have given out the recipe about 10 times already, love it.
mmmm.... wonderful!
09/02/2007 at 11:51am
User: Anonymous User Rating:
I doubled the recipe and used a single casserole dish for this recipe. I used fresh eggplant from my garden ('lavender touch' variety) and it was delicious!
So easy & delicious
09/02/2007 at 12:41am
User: Holly from Lisle, IL User Rating:
My family LOVED this dish. I made it in one casserole dish instead of the two gratin dishes. It was so easy and I know I'll make it again and again.
Yummy
08/27/2007 at 09:48pm
User: Sara from Forest Hills, NY User Rating:
I never made eggplant or anything gratin until now. This is delicious!!!! Yey Ina!!
Tasty
08/27/2007 at 08:53am
User: Melissa from Wauwatosa, WI User Rating:
I made this recipe for a friend, we both love France so it caught my eye when Paula was making it in her memory lane show. I made it is smaller dishes so we would each have our own dish. I used Trader Joe's Marinara, it seemed a little running when I served it, but I think that could have been corrected if I would have let it set for about 20 minutes before serving.
Amazing
08/22/2007 at 09:41pm
User: Brandy from Boerne, TX User Rating:
Made it with Fat-Free Ricotta and it was great. I love the combination of flavors. It was also very easy to make.
flavorful and easy!
08/22/2007 at 06:59pm
User: Rosalyn from Frisco, TX User Rating:
This was better than I expected. I made it for a friend who was raised in Italy and I had to hide a serving because she inhaled it so fast! Fairly easy to make, I'd never cooked with eggplant but this is now one of my favorite recipes. It's hearty enough to have with pasta as a side and skip the meat.
Rave reviews!
08/19/2007 at 11:44am
User: Anonymous User Rating:
Made this last night with eggplants from the garden for friends and they rave about how great it was! They all wanted the recipe
Awesome Dish!
08/18/2007 at 11:04pm
User: Kimberly from Toms River, NJ User Rating:
This was an easy dish to make and it tasted great, too. Definitely follow the recipe regarding the olive oil, though. I didn't have any on hand and used vegetable oil. Big mistake. The eggplant absorbed so much oil, that the dish was overwhelmingly greasy. Once drained, it tasted great. I can only imagine how it would have tasted if prepared properly!
Light and Fluffy
08/18/2007 at 11:06am
User: Ellen from Rockville, MD User Rating:
This recipe is marvelous. My husband doesn't like eggplant, but he liked this dish. Be prepared to go through a lot of olive oil as the egg plant soaks it up in the frying process (probably why it's so good). The mixture of the Ricotta and half and half, egg, cheese and milk is very light after its baked. I also made this in one dish instead of two individual. Excellent side dish and makes whatever you serve with it a special meal. It would be a great vegetarian dish as well.
Better then eggplant parmesan
08/17/2007 at 08:17pm
User: Anonymous User Rating:
Loved this. Used fat free ricotta and fat free half and half and reduced the amount of parmesan cheese by half. Great recipe and less guilt with all the alterations
1
08/17/2007 at 10:26am
User: maria from newington, CT User Rating:
1
AN EX-EGGPLANT HATER
08/16/2007 at 02:01pm
User: Colleen from Plymouth, MI User Rating:
Every once in a while, I decide to try to like a vegetable that I never eat. I saw Ina prepare this on one of her shows and decided that the next previously shunned vegetable I would try to like was eggplant. I made this for lunch today, and WOW!. Of course, what's not to like about good parmeasan cheese, more cheese, and cream. This is a wonderful dish for people who might want to try to edge their way toward liking this vegetable. I wish I had read the reviews before I made it, because I definitely won't brown the eggplant in a frying pan again. I probably put the eggplant in before the oil was hot enough, because it absorbed way too much. I'll try the oven roasting method suggested by one reviewer or grilling it to reduce the oiliness, as well as the calories. There are plenty enough of those with all the cream and cheese. Great flavors, Ina. And so simple to make.
Ina never disappoints!
08/12/2007 at 01:51pm
User: nancy from sewickley, PA User Rating:
This is a great substitute for eggplant parm. It is much less time consuming. I roasted the eggplant instead of frying them for 2 reasons; It took very little effort and was a more healthy approach. I simply brused eggplant with olive oil and roasted on 425* until golden brown. I have never yet made a recipe from Ina that I didn't like..and I have made plenty!
Eggplant/Onion Gratin
08/11/2007 at 09:34am
User: Anonymous User Rating:
This is a great recipe, but I added sauteed mushrooms and onions to this recipe. Sauteed and white wine. Very good!
Wonderful
08/11/2007 at 09:06am
User: Mitzi from Green Bay, WI User Rating:
I added was some rendered ground lamb to the marinara sauce,and I baked the eggplant that I brushed with evoo.
Excellent and Adaptable
08/09/2007 at 08:07pm
User: Jeannette from Wellington, FL User Rating:
Just made this tonight. Read the reviews and since I'm not completely crazy about eggplant, I opted for one reviewer's suggestion of dry roasting the eggplant slices first (less oil.) This worked out great. I then layered the roasted slices w/ tomato sauce and custard per original recipe ... except I didnt' have ricotta. So I substituted cottage cheese and it was just as good. A real keeper and it gets me to eat eggplant! A gave it four stars only because I didn't make exactly like the recipe called for.
Mangiamo
08/09/2007 at 12:24pm
User: Anonymous User Rating:
As other have stated, "AWESOME RECIPE". Prepared this dish shortly after receiving the "Paris" cookbook. I have not seen Ina prepare on TV...yet. In the cookbook Ina recommends using Rao's marinara sauce (just as good if not better than homemade). I followed recipe exactly with the exception that I used a casserole rather than individual gratin dishes. LET'S EAT!!
Simple and also very good!
08/08/2007 at 05:37pm
User: PATSY from Timmonsville, SC User Rating:
I really loved this recipe. I took some to work and my coworkers tried it too. All wanted the recipe. And most said they didn't even like eggplant. Could of fooled me lol.
awesome !!!
08/08/2007 at 07:40am
User: Anonymous User Rating:
I tried this last night, Made it as directed and also in individual gratin dishes. I was so delicious !! My husband loved it - and so did I -I will definately be making this again !!
Awesome!!
08/07/2007 at 02:58pm
User: Anonymous User Rating:
My entire family absolutely LOVED this recipe! I altered it a little using very little marinera sauce and cooked it in a foil pan out on the grill. It was BIG hit even for those hesistant at first to taste-it. I will have to more then double the recipe to satisfy everyone..my son was begging for everyones serving!
sooo yummy
08/06/2007 at 08:34pm
User: amy from williamston, MI User Rating:
I don't really like eggplant so I used zucchini instead and it was still awesome!!
Yummy
08/06/2007 at 05:38pm
User: Celia from Bloomington, IN User Rating:
Tasted elegant, though it was really easy to do. Definitely a recipe I'll come back to in the summer months when eggplants are fresh and available!
Low carb vegetarian, and delicious!
08/06/2007 at 05:01pm
User: Anne from Lincoln Park, NJ User Rating:
My best friend and I were trying to find a recipe to match both our dietary needs -- I do low sugar, she's vegetarian. We found this in Ina Garten's Barefoot in Paris book, and it's amazing. I don't even like eggplant, and I loved this recipe. Sauteeing the eggplant first really adds a lot of flavor, and helps avoid mushy veggies. It's easy, elegant, and tastes amazing.
The Very Best Flavors
08/06/2007 at 10:17am
User: Carol from Hatfield, PA User Rating:
This recipe is superb and is easy to do. It's a new favorite!
08/06/2007 at 06:17am
User: Sharon from ocean pines, MD User Rating:
My husband and I loved this recipe. Using a casserole dish,I stacked the eggplant slices in sets of two with the marinara sauce in between. Then I poured the cream sauce over all. It made it easy to serve. Be sure to crowd them close together so you have as little space as possible between the stacks.
Must try!
08/03/2007 at 02:49am
User: JAYME from Mercer Island, WA User Rating:
I made this tonight as an entree with garlic bread. Delish! I followed the recipe exactly, with 3 exceptions. 1)I took another reviewers tip and brushed the eggplant with olive oil as opposed to putting it in the pan. Also, make sure your burner is on High, otherwise the eggplant steams instead of browning. 2)I used a 9" round casserole pan instead of the individual ramekins. I let it cool for 5 mins. then sliced it with a serrated knife to cut in to wedges. 3) I added all of the parm. in to the ricotta mixture (by mistake) and then used an addition 1/2 cup between the layers. Yummy!
Heavy but delicious
08/02/2007 at 03:23pm
User: Wendi from Bossier City, LA User Rating:
This recipe tastes great, but it is really heavy. The eggplant soaks up a lot of oil when you cook it, and the cheese in the cream sauce makes it really dense. Not for ones trying to watch the waist-line. It also seemed like eggplant parmesan with out the breading. Not very French.
WHAT A DISH!
08/01/2007 at 08:41am
User: Brad from Neenah, WI User Rating:
I made this recipe the day after I seen Ina prepare. I took a little liberty and used Zuchini instead of egg plant and I added some mozarella to the grated hard cheese. The dish came out perfectly ... I thought my wife was going to make herself ill, eating it. She absolutely loved it. This recipe is now in my keep forever file. Thanks Ina. Your recipes are always great and this one is exceptional and easy to prepare.
Best Ever
08/01/2007 at 12:20am
User: Susan from Wayne, NJ User Rating:
Except for my own eggplant parmesan, this is the best eggplant recipe I have ever made. My family loved it and since I grow all my own produce over the summer, I plan to try it with zucchini and squash as well.
wow!
07/31/2007 at 11:10pm
User: Anonymous User Rating:
this was great, although there was a lot of splattering. next time i will try brushing the slices with olive oil and roasting them or grill them. very very easy to make.
HOLY COW!!!
07/31/2007 at 05:34pm
User: TIFFANY from lutz, FL User Rating:
OMG!! Just recently started becoming a fan of Eggplant parm. I thought this recipe sounded just like it so I gave it a shot. Let me tell you, not only did it take a quarter of the time to make it, it tasted better than eggplant parm. This is a must try!
VERY GOOD
07/29/2007 at 09:52pm
User: catrina from berlin, NH User Rating:
This smelled sooooooooooo good while cooking and it was so simple to make! My husband loved it and ate most of it himself.
a keeper!
07/29/2007 at 12:25pm
User: Anonymous User Rating:
I followed the recipe exactly and it turned out great. Just remember that olive oil must be very hot before you put in the eggplant or else it will be too greasy.
Excellent
07/28/2007 at 10:38am
User: Anonymous User Rating:
It was easier than I thought and my kids went for seconds. I made it in one large baking dish for the family.
Delicious and easy
07/27/2007 at 07:05pm
User: Ada from Raleigh, NC User Rating:
Went together very easily. The smells in the kitchen were amazing. The taste outstanding.
Tastes like "Reversed Lasagna"
07/26/2007 at 11:36pm
User: dodi from manteca, CA User Rating:
Oh boy, just so delicious! I used ramekins, same diameter as the sliced eggplant, stacked four layers with thin spread of marinara sauce in between. Very sophisticated yet so simple to make. By the way, instead of frying the eggplant (it absorbs too much oil) I salt-dried the slices, brushed on olive oil and roasted them.
EXCELLENT - INA!
07/26/2007 at 12:53am
User: HELEN from MILLVILLE, NJ User Rating:
I LOVE EGGPLANT. THIS RECIPE IS FAR BETTER THAN MAKING TIME CONSUMING EGGPLANT PARM. I EVEN ADDED A BIT OF CHOPPED GARLIC TO THE RED SAUCE. THANK YOU INA!
superb
07/25/2007 at 06:50pm
User: LAURIE from buffalo, NY User Rating:
One word superb! I wanted to lighten it up so I substituted with non-fat half & half and part skim ricotta cheese. There was no difference in taste.
BEST GRATIN EVER
07/25/2007 at 12:46pm
User: SUSAN from NEWARK, CA User Rating:
I was so pleasantly suprised at how this gratin turned out. I didn't alter the recipe at all except I probably used a little more parmesan. It was perfect! Not too rich, lighter than most gratins. I served it with Giada's steak and red pepper salad. My husband raved and even stepped in to clean the kitchen afterwards he was so pleased with the meal. You have to make this!!
Delicous
07/23/2007 at 11:36pm
User: Hallie from Tacoma, WA User Rating:
This meal was so simple to make, but looks so high-end when served. It tastes delicous and will definetly become one of my frequent dishes.
Another winner from Ina!
07/23/2007 at 07:31pm
User: Anonymous User Rating:
I would agree that you don't necessarily need ricotta cheese to make this a great dish. As with any gratins, there is alot of room for play; you can use alot of different ingredients than what's called for, depending on what you have on hand. I made this the day it aired and it got great reviews from my family. Ina rules!
Delicious, Easy... a keeper!
07/23/2007 at 07:14pm
User: patti from tallahassee, FL User Rating:
I made this gratin in a square baker dish and accidentally forgot to add the marinara sauce to the recipe. It was really no big deal after all was said and done. I plated the dish, cut in squares on a large dollop of good red marinara, and served some on the side as well. It was fantastic. I disagree with another reviewer who suggested removing the skin of the eggplant. I remove the skin on occasion with other eggplant dishes, but both my husband and I agreed that the skin helped this dish both with added flavor and texture. I made this as a side, but it is easily a main dish for 2-3.
Eggplant delicious
07/23/2007 at 05:40pm
User: Cheryl from Kansas City, MO User Rating:
This is fantastic! The flavors are so rich/succulent. I had been looking for something easy and with a WOW factor. I love it!!
Yummy!
07/23/2007 at 02:20pm
User: Zebulon from ZEBULON, NC User Rating:
As wll all Ina's recipes, I found this one easily adaptable to what I had in the pantry when I saw it and HAD to make it that very moment. I added nutmeg to the topping and recommend that addition. I did not have ricotta, doubled the cream and egg and made this in one gratin. It came out great and I can't wait to try and make it as Ina suggested!
Great
07/23/2007 at 09:26am
User: Anonymous User Rating:
My family loves eggplant, and this recipe is so much easier than the way I make it yet it tastes just as good. My only suggestion would be to peel the eggplant. Sometimes the skin on the eggplant can be quite bitter and could compromise the taste of the dish. Very good recipe!
luvsfood
07/21/2007 at 01:18pm
User: Linda from Billings, MT User Rating:
Terrific new way to prepare one of my favorite foods, eggplant.