Baked eggplants and cherry tomatoes simple and delicious. How wonderful eggplants are! Along with zucchini and peppers, they are typical summer vegetables that are always in my fridge. The recipe I want to share with you today features delicious eggplants that I transformed in just a few minutes into a special side dish. Baked gratin eggplants and cherry tomatoes for a delicious side dish to accompany all your meals. With eggplants it’s impossible to resist the classic Eggplant Parmesan or Baked Eggplant Rolls. I used classic purple eggplants, but light or striped eggplants are also fine; I prefer not to peel them first, but if you prefer, you can peel them. I prepared an aromatic breading with breadcrumbs, Grana Padano, and fragrant basil, and a simple and quick baking or air frying. The result is gratin eggplants and cherry tomatoes, crispy on the outside and very tender inside. Let’s go to the kitchen and prepare Baked Eggplants with Cherry Tomatoes together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Autumn
- Energy 135.24 (Kcal)
- Carbohydrates 15.02 (g) of which sugars 7.32 (g)
- Proteins 4.30 (g)
- Fat 6.95 (g) of which saturated 1.79 (g)of which unsaturated 0.83 (g)
- Fibers 3.22 (g)
- Sodium 208.92 (mg)
Indicative values for a portion of 150 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 Baked Eggplants
- 17.64 oz eggplants
- 8.82 oz cherry tomatoes
- 1 cup breadcrumbs
- 1/3 cup grated Grana Padano
- to taste extra virgin olive oil
- 1 pinch pepper
- 1 sprig basil
- to taste salt
How to prepare Baked Eggplants and Cherry Tomatoes
Wash the eggplants. Clean them by removing the top with the stem and the base. Cut them first into thick slices and then into cubes. Wash the cherry tomatoes and cut them into 4 parts. Place both the eggplants and cherry tomatoes in a bowl and drizzle them with extra virgin olive oil. You will need about 3-4 tablespoons. Stir with 2 tablespoons to coat both the eggplants and cherry tomatoes.
Mix breadcrumbs with grated Grana Padano, chopped basil, a pinch of salt, and a pinch of pepper in a bowl. Pour this breading over the eggplants and stir with 2 tablespoons to make the breading stick to the eggplants and cherry tomatoes.
Transfer everything into a greased baking dish. Add another drizzle of extra virgin olive oil on the surface. Bake the Eggplants with Cherry Tomatoes in a preheated oven at 374°F in static mode for about 20 minutes
For air fryer cooking: at 374°F for 16-18 minutes
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can substitute Grana Padano with Parmesan or Pecorino cheese
Don’t miss the recipe for Skillet Eggplant Parmesan
