Ideally, this recipe is the continuation of the previous recipe. I cooked these eggplants au gratin on the same day as the tomatoes – because when we make the gratin at home, it often turns out to be a mixed gratin, not just one type – but I decided right away that the two recipes should be independent, as the process is similar but not exactly the same. 😉
If you’re curious to know the story of my gratins, from childhood to today, click HERE, the introduction to the tomato gratin recipe applies exactly to the eggplants too. 😃
If you’re in a hurry to start cooking your eggplants au gratin, here is the recipe, our recipe, mine and my mom’s. 🙂
Are you ready?
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More gratin ideas: 👇
- Difficulty: Medium
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- eggplants (long)
- breadcrumbs
- parsley
- garlic
- extra virgin olive oil
- pepper
Tools
- Grill Pan
- Oven / Sfornatutto
Steps
Wash, trim, and cut the eggplants in half.
Using the tip of a knife, make shallow cuts on the flesh of the eggplant halves.
Heat the grill pan and place the eggplants face down to cook.
Pierce the back of the eggplants with a fork.
Let them cook on low heat with the lid closed for about ten minutes or until softened (they should be about halfway through cooking).
Season the breadcrumbs with minced garlic, parsley, and a desired amount of oil (just a little will do) (you can also use seed oil instead of olive oil if you want), and optionally a bit of pepper.
Turn the eggplants over and stuff them with the seasoned breadcrumbs. I recommend pressing it a bit with the back of a spoon or even better with your hands, to compact it and make it adhere well to the eggplant.
Since they are not scooped out, the eggplants will not be filled inside as happens with tomatoes, but the breadcrumbs will sit on the surface, like a top layer. However, trust me, once they are cooked, and thanks in part to the cuts made at the beginning, the pulp and the breadcrumbs will become almost one, and they will be a delight for your palate. 😉
Add an additional drizzle of oil, optional depending on how much the breadcrumbs were seasoned previously.
Close the lid and finish cooking (about 20 minutes, depending on the type of eggplant used), still on low heat otherwise the skin of the eggplants will char too much.
Your eggplants au gratin will be cooked when piercing them with a fork at the tip (stem side, the toughest part of the eggplant) feels soft.
They can be enjoyed immediately or, even better, after a short rest in the grill pan with a semi-closed lid.
Optional is the baking au gratin, which I have done as a tradition in recent years at our house, but as I explained in the tomato recipe, is not essential.
The au gratin has the purpose of making the gratin more “crispy”, 😃
(*) Long eggplants are preferable, both for flavor and family tradition (round eggplants only came into my life at a certain point, before they didn’t exist at all). Round ones are perfectly fine too, sliced into rounds, in this case, the cooking time is certainly shorter, and some steps, like piercing the skin, are no longer necessary.
Salt-Free Tips
The salt-free tips today are similar to the ones I gave you for tomatoes, but they are worth repeating:
– prefer good quality eggplants, which will certainly give you a more intense flavor,
– don’t forget the garlic (and maybe the pepper) in the breadcrumbs,
– optionally mix a teaspoon of gomasio into the breadcrumbs. 😉
If you’re interested in reducing or eliminating salt, always remember to:
■ Gradually reduce the salt, the palate must adjust gradually and not notice the progressive reduction.
■ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
■ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
■ Use seeds. Sesame, pine nuts, almonds, walnuts…
■ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
■ Use my salt-free vegetable granules and the gomasio.
■ Prefer fresh foods.
■ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
■ Avoid bringing the salt shaker to the table!
■ Occasionally allow yourself a break from the rules. It boosts morale and helps perseverance.
If you don’t want to, or can’t, give up salt:
■ You can still try my recipes while salting according to your habits.
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On my new WhatsApp channel and on Instagram, on the Facebook page and Pinterest, in my two groups: The group of Catia, in cuisine and beyond and Exactly what I was looking for! and if you want… subscribe to my Newsletter.
