This is excellent-I used creme fraiche instead of sour cream-absolutely delicious. I halved the recipe and used 1 eggplant and this will feed four comfortably serving it with a nice green salad. This recipe is a total winner-the glacage or crust is the best-YUMMY!!! THANK-YOU. C'EST SI BONNE!!
Wonderful! This is exactly what I was looking for-a lighter alternative to eggplant parmesan or lasagna. I especially loved the light custard topping and the rich tomato taste with the eggplant. Husband loved it, too- I substituted tomato paste for the passata and added lots of fresh basil. This is exactly why French cuisine rocks! Healthy, great tasting dish. I originally prepared this as a side dish, but will definitely serve it as a main course in the future. This will be great with other vegetables from the garden-can't wait! One more thing...the presentation of this dish is beautiful. I'm making this again for an office luncheon on Friday.
Not as tasty as I expected.
Terrific, especially for an Aubergine lover like me. Very moist and flavorful. First time cooking with clay pot, had to adjust cooking time a liitle, I think it depends on your oven also. Will make again, Thanks FT for posting.
This is wonderful!!! THE PICKY ONE wouldn't eat it - grrr. I'd like to do this again w/out frying th eggplant because it soaks up soo much oil. BUT the end result is NOT a greasy dish! Maybe I'll just fry it anyways. ;) A fabulous dish - homey & comforting but not heavy. Thanks FT for posting!