Eggplant gratin from Barefoot In Paris: Easy French Food You Can Make At Home (page 54) by Ina Garten

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Notes about this recipe

  • chawkins on August 12, 2020

    Relatively quick and easy dish. Tasted like a lasagne but a lot lighter. I did not pan-fry the eggplant slices, I just brushed them with oil and broiled them until they took on some color.

  • anya_sf on January 26, 2020

    I only had 1 pound of eggplant, but I didn't reduce the other ingredients. I'd expected the ricotta mixture to be layered and might try that next time. Overall, it was good, but definitely could have used the full amount of eggplant. Two of us finished the whole thing as a main course for dinner.

  • Delys77 on October 26, 2011

    This was very tasty, sort of provencal with a creamy edge. I would increase the tomato a little and decrease the custard a little.

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Reviews about this recipe

  • Lisa is Cooking

    ... it was an excellent way to highlight eggplant. The tomato sauce and the cheese mixture were delicious together, and the humble eggplant was made into something really special.

    Full review
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