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This eggplant ricotta bake satisfies a craving for simple comfort food.

Source: Everyday Food, April 2005
Total Time Prep Servings



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How would you rate this recipe?
  • caraflora1
    24 OCT, 2017
    I thought it could use another egg. Also ran out of parmesan, used some mozzarella to round it out. It was good, can't complain. Might make it fancier next time with some swiss chard in the layers or
  • nancynglee
    30 JUL, 2015
    This recipe came out delicious, even my husband said so. And he hardly ever says anything is delicious. I changed 2 things. Cut the eggplant crosswise, 1/4 inch thick and you won't have a skin problem. And don't add salt unless you like your food very salty which we don't. Otherwise, it comes out great! We ate every drop (4 people) with salad.
  • danielle_belle
    27 AUG, 2013
    i like this recipe and have made it twice. i don't ever pay attention to salt (and only added a little in the ricotta mixture) in a recipe unless i'm baking something sweet so i haven't gotten the salty problem. i would say you don't need so much marinara sauce and i'd use three eggplants to get it to look as stuffed as the picture. my oven gets really hot so i just watch the eggplant but bake it at 450.
  • Maggie Grebb
    12 APR, 2013
    I have NEVER posted a comment for a recipe, but now is the time! DO NOT I REPEAT DO NOT cook the eggplant at 450! I read all the posts for this recipe and didn't conceive that 450 could possibly be to high, but it is! Lower the temp! I turned mine in to a casserole after burning the eggplant, first time ever burning a recipe. I agree with the previous post add spinach and onions, don't halve the recipe...removing from the onion at 25 min. add mozzarella and fresh parm, turn it into a casserole
  • artist01
    6 DEC, 2012
    Following other posted reviews, I peeled the eggplant, omitted the salt and used fresh grated Parmesan cheese I have made eggplant Parmesan in a variety of ways and was not thrilled at this outcome. The dish lacks in depth of flavor. If you were to make this dish, I suggest adding cooked spinach and sauteed onions as a filler including shredded mozzarella on top of the marinara sauce if you like it oozing with cheese.
  • Jkuchtaofmi
    12 SEP, 2012
    I tried this recipe and it was not very good to put it mildly. I left the skin on the eggplant. I should have peeled it. The recipe does not indicate whether or not it should be peeled. I think it might be okay if peeled. I'm too turned off by it now that I will never make it again. My was not too salty as I just sprinkled a little bit on per slice. Never measured it. If you want to try it, I recommend peeling the skin off and sprinkle small amounts of salt and pepper.
  • cindypsalm231
    11 JUN, 2012
    Wow, why was this so salty? I added the 1 1/2 teaspoon of salt as he said, and it's basically inedible. I'm surprised to see that no one else commented on this... I will try again with maybe a half t. of salt.
  • ksinger2
    13 DEC, 2011
    Delicious! Since I only had 1 big eggplant and it was just my husband and me, I halved the recipe and baked it in a small casserole dish. I'm not a huge eggplant fan but I loved it. My husband loves eggplant and really loved it. Very satisfying.
  • TheChouxGirl
    9 NOV, 2011
    as a chef I have to advise everyone that unless you are baking recipes are meant to be a guide and as the person cooking and eating you should use your best judgement...if 450 seems to high to roast a vegetable then set your oven to doesn't take a genius to figure that out
  • jaclyndoherty
    3 NOV, 2011
    I attempted to make this last night and it got completely ruined with the first step! Do not preheat your oven to 450 degrees to roast the eggplant. I would suggest going at 400 degrees. My eggplant came out all burnt and I had to toss half of it. I will not be trying this again.

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