Discover the recipe for oven-baked gratin eggplants, an easy and quick Italian dish, perfect for a light dinner or as a side dish. The baked eggplants are an ideal option for those looking for a healthy and tasty dish, rich in Mediterranean flavors. In this article, we will explain how to prepare oven-baked gratin eggplants simply and quickly, for a delicious and crispy result. Follow my recipe and learn how to cook baked eggplants to perfection.
Other recipes with eggplants:
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: One baking sheet
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients for oven-baked gratin eggplants
- 2 large round purple eggplants (use 4 if small)
- 6 tablespoons breadcrumbs
- 3 tablespoons chopped parsley
- 1 teaspoon garlic powder
- 1 pinch fine salt
- to taste black pepper (freshly ground)
- 2 tablespoons extra virgin olive oil
Tools
- Cutting board
- Knife
- Baking tray
- Parchment paper
- Bowl
- Spoon
Preparation of Oven-Baked Gratin Eggplants
Start by removing the waste parts of the eggplants, then wash and dry them well, cut them into slices about 3/4 inch thick (nice and thick).
Sprinkle a pinch of salt on the eggplants only on one side (just a little), turn them with the salted side down and place them on the baking tray lined with parchment paper.
In a bowl, combine breadcrumbs, garlic powder, pepper, parsley, and olive oil, mix well until you get a homogeneous mixture, then distribute it over the eggplant slices.
Preheat the oven to 392°F (200°C) and once hot, bake for 35/40 minutes. Towards the end of cooking, prick them with a fork, and if they are nice and soft, they are ready. Once cooked, take them out and serve them; they are excellent both hot and cold. Enjoy your meal!
