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Average Rating:
Total Reviews: 13
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By olclaudine
Middletown, MD
on May 18, 2013
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Just delicious. However, I do not fry the eggplant, I lay the slices on a tray, brush lightly with olive oil and broil each side slightly a couple minutes (keep an eye on the broiler. This way the eggplant stay tasty and not greasy.
By Chef WendyAnn
Pocono Mts, Pa
on April 23, 2013
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This recipe was spot on. I too agree that it was a bit oily. When then said 3 tablespoons of oil for each batch I probably had to use double that, and it took more than 3 minutes each side to brown up. I think I would also bake the eggplant with a spray olive oil or, what I like to do with eggplant when frying, is to bread and sauté only one side till cook 3/4 of the way through and them into a 325 degree oven until I finish all the eggplant. Very elegant and fancy, would serve at a party.
I also thought the addition of some ricotta would compliment the dish. The red sauce was fantastic and I used a wonderful Italian chicken sausage. This is definitely a recipe to try, will not disappoint.
I am hoping all Gabrielle's recipes are this good!
By ashleymarieskitchen
on April 14, 2013
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Thank you very much for this recipe. I wrote about making it on my blog, it was fantastic!
Thanks again!
By mangiabellamama
on March 15, 2013
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WHAT A GREAT RECIPE, AND EASY TO MAKE. I PREPPED ALOT OF THE INGREDIENTS BEFORE HAND AND JUST HAD TO THROW IT TOGETHER THAT DAY. IT CAME OUT DELICIOUS AND LOOKED AMAZING. I COULD NOT BELIEVE I MADE IT AND IT LOOKED LIKE THE PICTURE. NEXT IS THE CHOCOLATE CAKE. GRACAIS BELLA!!! TUTTO BIEN
By Cocki
Honolulu
on February 17, 2013
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I am an Italian-American who just came back from living abroad in Naples, Italy for three years and my family and I all miss the food terribly. I love the show and when I saw this recipe, I knew I had to try it. I would have given this dish five stars except for a bit of personal tweeking. First, as some of the other reviewers mentioned, this dish turns out very oily. So instead of sauteing the eggplant slices, I placed them on a lined baking sheet, brushed them with olive oil and roasted them in the oven. It made a huge difference and reduced the oiliness significantly, not to mention it was a lot easier than standing over the stove top for so long.
I also added some dried Italian spices into the filling along with some grated parmesan and romano. It really boosted the flavor and made this dish a winner in my Italian-American household with my four children, husband and neighbors all asking for more. Thanks Gabriele and Debi...keep it coming!
By ilbilly206_11542742
Oak Brook, IL
on February 09, 2013
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I made this right after watching the telecast today. It came out look spot on to the picture! It's delicious. I used a convection oven which said to cook it at 325 f. I have to say I had it in the oven over an hour and it did not get hot all the way through. I think next time I will you conventional at 350 f. IT TASTES WONDERFUL.
By sandygrodriguez
on January 20, 2013
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Even though I've been living in Tucson, Az. for 29 years I am a borned and raised New York Puerto Rican. I spiced it up a bit by adding my sofrito mixture into the meat including red wine and allowed it to marinate over night. Then I followed the recipe. This receipe was delicious!!!!!!! Thank you Gabriele and Debi!!! I love you guys!!! God Bless you and your beautiful daughters.
By Firenze/Suiza
on January 13, 2013
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I am a Swiss living in the US. After engineering school, I was looking for the art of life, which made me haed to Florence, Italy. I stayed there for about three times longer as I had planned.
The Tuscany put something into my soul and it never left me ever again. Tonight, I am making the egglant incaciata.
Many know how to cook but Gabriele Corcos and family, practice more than that, they teach the art of life. I don't have to wait until my "eggplant cake" comes out of the oven to know how it will be.
It will be a touch of my beloved Firenze and tasting great, while in Miami looking over the ocean and thinking about my life.
The Tuscany is where heaven meets the earth.
By Melliesmomma
on January 02, 2013
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Beautiful presentation & very filling. I was not over the top on the taste though. I think it could have used some ricotta cheese. I wanted to add it but was afraid it would fall apart. My guests were very impressed with my cooking skills. I would make again but tweak a bit. I thought it was easy. I did have issues with oil leaking out all over the oven through the spring pan. I had it on a cookie sheet. I used paper towels to blot intermittently and placed tin foil over it to avoid splatter all over my oven.
By brstamper
on December 31, 2012
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This looks AMAZING & I plan on making it right after Christmas & will post after. It's not many recipes that catch my attention but this one sure has. TY :
I made this tonight & have to say it was amazing! Looked just like your recipe. The whole family loved it & that's rare. The prep time did take me considerably longer but I underestimated the amount of eggplant I needed. It took almost 2 full eggplants. TY for such a delicious recipe. : P/S I used gr. beef instead of pork.