Baked Eggplant With Ricotta, Mozzarella and Anchovy

Tasty, but texture was not great. It baked 1 1/4 hours and the eggplant and onion (all thinly sliced) were still underdone. Also, a lot of liquid came out of the eggplant. If I make this again, I may pre-bake or pre-nuke the eggplant slices, sautee the onions, and use more breadcrumbs on the top (1/4 cup wasn't nearly enough to make a crunchy topping).

Looking for a recipe to use eggplants from my garden, so gave this a shot. I love cheese, but I should have known from reading the ingredients that this would be just too cheesy. Won’t make it again.

I omitted onions but added minced garlic which, along with the red pepper flakes and cheeses, gave this simple comforting dish a deep flavor, and homemade breadcrumbs on top were a nice crunch on the soft eggplant.

I made this exactly to recipe; man was it Salty! I don't believe the eggplant needed salt and pepper after slicing. The amount of salt in the cheeses was plenty. I didn't get a chance to read all the notes on this dish, but the one I would have liked to read was the one about the anchovies in oil. I didn't know they would be that salty. I believe it compromised the dish. If using sardines in oil, use very sparingly!

I just made this for one serving and loosely followed instructions. I can't deal with little anchovies looking at me so I just mixed in some anchovy paste with the ricotta. I'm not worried about oil but I did neglect to put oil on the first layer of eggplant. Didn't have any provolone so pretty much skipped that (used a tiny bit of provel that was past its prime). Didn't salt the eggplant per others recommendations. The dish was very good! I'd make it again. Didn't taste like it needed salt.

Made a totally bastardised version of this. Extra (cooked) eggplant, less cheese (and reg mozz). Cooked onions and a bunch of mushrooms, garlic, spinach and mixed it with the ricotta and some soft cheese. Added two thin layers of tomato sauce I wanted to get rid of. Used a whole tin of anchovies half melted in a pan and mixed with ricotta half chopped mixed with breadcrumbs. Very good! Next time more anchovies and cheese and no tomato to see what it's like. Not too salty! Actually added some.

As a cheese addict, I never thought I would say this, but there is too much cheese in this dish. It is very good, very rich and easy to make, though. Next time, I'll reduce the provolone and mozzarella.

I should have known better than to salt both sides of the eggplant slices. I will make it again without salt. Other ideas here also seem worth trying.

I used a 250g ball of smoked scamorza sliced and a 250g ball of plain scamorza grated in place of the smoked mozz and provolone. Followed the given amounts of eggplant and ricotta but it fit perfectly in my 9x9 stoneware baking dish. Used panko for the breadcrumbs and pre-roasted the eggplant slices for 15 minutes at 200 C. Was a little watery at the bottom after 45 minutes of resting but an hour later it was all re-absorbed. So next time I'll let it rest for at least 90 min before slicing. Yum!

Followed the recipe plus added garlic. The dish desperately needed some acid.

This dish was lovely, as are all of David Tanis' recipes, and is so typically and classically David Tanis, elegant but unfussy. Smoked mozzarella would have been divine, but I could not obtain it locally. I did not bother peeling the eggplant and never do. This recipe is a keeper and was really warming on a cool and damp evening and super-easy to make. The anchovies really nail it.

I've made this so often I know it by heart. Since salt is a no-no in our late 80s, we skip the anchovies and use less cheese, but this has become a treat we look forward to almost weekly...eggplant without frying of presalting...just special!

The flavors in this easy recipe are great (though I'd add chopped garlic), but the texture isn't as good. To get that silky, melting eggplant, it would help to quickly fry the slices before layering them.

Delicious! I layered in a bag of frozen spinach to add a little green, and we served it on crusty sourdough.

You don't have to peel the eggplants & you don't need all those cheeses. I did this with 4 little eggplants (salt & pepper on both sides of all the slices). Added lemon zest, garlic & dried oregano to the ricotta before spreading it on, drizzled honey on the ricotta, grated pecorino on that, then moved on to 2nd eggplant layer. Topped w/pecorino, parmesan, bread crumbs, anchovies. Baked 45m @ 375 but then did 425 for 15m because the eggplant on top was still a little tough. The result: Winning!