Comments on: Eggplant Flan {Sformato di Melanzane}

By: Deborah

Deborah — Wed, 18 Jul 2018 17:31:25 +0000

In reply to Jane. Thanks Jane for your thoughts about the recipe and for being such a loyal blog follower!

By: Jane

Jane — Wed, 18 Jul 2018 17:26:53 +0000

I first found this blog a full decade ago, when I had just graduated college and was living at home. I made the gnocchi recipe—it too almost half a day, end to end—but the results were magnificent! Years later, I’m a married woman cooking in a home of my own, and I love this blog as much as ever. Every recipe is so satisfying in a simple way. Thank you for being such a big part of my adulthood. 🙂

My only thoughts on this (excellent, husband-endorsed) recipe is to let it sit for at least an hour after baking. It was good hot, but as it approached room temperature it was so much better. This is a divine way to use fresh summer eggplant.

By: Stefano Caputo.

Stefano Caputo. — Tue, 22 Aug 2017 11:40:05 +0000

Just had to try something different. When making my Lasagna I used your Eggplant recipe instead of Ricotta Cheese. It was the best thing overall. Thank you for the revelation. Hope you give me more ideas.And I will share them with you.Till later.

By: 2pots2cook

2pots2cook — Sun, 06 Aug 2017 07:12:17 +0000

Thank you so much for detailed description and options. What I usually do is Parmigiana but this one is so inviting, with eggplants all over the place ! So, next weekend it is ! Will be back, needless to say 🙂