Baked gratin potatoes and eggplants is a simple and tasty side dish, perfect with any type of main course or even as a standalone dish. Baked eggplants and potatoes are delicious both hot and stringy or at room temperature, and they are also perfect to bring to work for a lunch break as my daughter Linda did. If you don’t want to turn on the oven, you can cook potatoes and eggplants in an air fryer: they turn out very well and nicely gratinated. The cooking time for potatoes and eggplants in the air fryer can vary depending on the type of air fryer you use. This is the AIR FRYER I use. I recommend checking out 50 RECIPES FOR THE AIR FRYER and all the air fryer recipes, you’ll surely find other tasty dishes to try. Now let’s see how to make baked gratin potatoes and eggplants and if you try them, let me know. Barbara

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Difficulty: Very easy
Cost: Affordable
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Boiling, Oven, Air frying
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for preparing baked gratin potatoes and eggplants

1 eggplant
2 cherry tomatoes
2 potatoes
5.3 oz string cheese (scamorza or provola)
to taste extra virgin olive oil
to taste breadcrumbs

Tools

Air fryer
Mandoline

How to prepare baked gratin potatoes and eggplants

Let’s start preparing baked gratin potatoes and eggplants, clean the eggplant and slice it thinly.
Wash the tomatoes too and slice them thinly as well.
Peel the potatoes and slice them thinly with the mandoline, cook them in slightly salted water for 5 minutes from when the water starts boiling, then drain and pat them dry.
Pour some breadcrumbs onto a plate and coat the eggplant slices on both sides.
Pour extra virgin olive oil into the baking dish,
arrange a slice of eggplant, a slice of tomato, and a slice of potato,
continue this way until the entire dish is filled.
Add a drizzle of extra virgin olive oil,
some string cheese like scamorza or provola, which you have grated with a large-hole grater, or alternatively, you can use parmesan or grana.
Cook in a preheated static oven at 350°F for 50 minutes, or in an air fryer at 320°F for 40 minutes.