Baked gratinated eggplants are a simple, tasty, and versatile dish, perfect as an appetizer or side dish. This recipe is especially appreciated in summer, when eggplants are in season, but it’s ideal throughout the year, due to its timeless flavor and quick preparation.
The feature that makes gratinated eggplants so irresistible is the crispy and savory coating, made with breadcrumbs, grated parmesan, and aromatic herbs. The result is a light but flavorful dish, suitable for both meat and fish menus. Moreover, served cold or at room temperature, they can become an excellent vegetarian main course, perfect for those looking for something tasty yet light.
Compared to other eggplant recipes – like checkered eggplants, eggplant boats, or vegetarian stuffed eggplants – gratinated eggplants stand out for their quicker cooking time. Thinly sliced, they bake in about 20 minutes, being ready in no time.
Prepare them in advance, serve them cold or warm, and watch them disappear from the plate: gratinated eggplants please everyone!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 194.19 (Kcal)
- Carbohydrates 21.46 (g) of which sugars 7.14 (g)
- Proteins 6.22 (g)
- Fat 10.34 (g) of which saturated 2.71 (g)of which unsaturated 1.40 (g)
- Fibers 6.17 (g)
- Sodium 255.27 (mg)
Indicative values for a portion of 187 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Gratinated Eggplants
- 1.5 lbs eggplants
- 1/2 cup breadcrumbs (for me gluten-free)
- 1/4 cup Parmigiano Reggiano DOP (grated)
- 1 bunch parsley (chopped)
- 1/2 tsp oregano
- A few leaves mint
- 2 pinches salt
- 3 tbsp extra virgin olive oil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Brush
- 1 Bowl
- 1 Baking Sheet
- Parchment Paper
How to Prepare Baked Gratinated Eggplants
To prepare baked gratinated eggplants, start by washing and drying the eggplants. Then slice them not too thick, about half an inch (1). Arrange them side by side on a baking sheet lined with parchment paper. Salt them and brush with a bit of extra virgin olive oil (2).
In a bowl, combine the breadcrumbs, parmesan, a pinch of salt, chopped parsley, oregano, and mint (3). Briefly mix and also add 2 tablespoons of oil (4). Blend with the other ingredients until you get a granular mixture similar to wet sand (5).
Spread this mixture over the eggplants (6), pressing slightly to adhere. Bake the gratinated eggplants in a preheated oven at 392°F (static) for 20-25 minutes, until the surface is golden (7).
Take them out of the oven and let them cool completely. Serve the gratinated eggplants at room temperature, as an appetizer or side dish.
Storage
You can store the gratinated eggplants in the refrigerator for 2 or 3 days.
Tips and Variations
To make sure the eggplants are cooked and the coating doesn’t burn, it’s important not to slice them too thick.
If you like the flavor, you can add a crushed garlic clove to the coating using a garlic press.
