The gratinated baked eggplants are a simple, tasty, and versatile dish, perfect as an appetizer or side dish. This recipe is particularly appreciated in summer, when eggplants are in full season, but it is ideal throughout the rest of the year, thanks to its timeless flavor and quick preparation.
The feature that makes gratinated eggplants so irresistible is the crispy and flavorful breading, made with breadcrumbs, grated parmesan, and aromatic herbs. The result is a light yet tasty dish, suitable for both meat and fish menus. Moreover, served cold or at room temperature, they can become a great vegetarian main dish, perfect for those looking for something tasty yet light.
Compared to other eggplant recipes baked in the oven – such as crosshatched eggplants, stuffed eggplants, or vegetarian stuffed eggplants – gratinated eggplants stand out for their quicker cooking. Sliced thin, they bake in the oven in about 20 minutes, 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, Autumn
- 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 (gluten-free for me)
- 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 tray
- Baking parchment
How to prepare gratinated eggplants in the oven
To prepare gratinated eggplants in the oven, start by washing and drying the eggplants. Then cut them into slices not too thick, about 1/4 inch (1). Lay them side by side on a baking tray lined with parchment paper. Salt them and brush them 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 add 2 tablespoons of oil (4). Blend it with the other ingredients until you get a grainy mixture similar to damp sand (5).
Distribute this mixture over the eggplants (6), pressing lightly to make it adhere. Bake the gratinated eggplants in the preheated oven at 400°F (static) for 20-25 minutes, until the surface is golden (7).
Remove them from 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 ensure the eggplants are cooked and the breading doesn’t burn, it’s essential not to cut them into too thick slices.
If you like the flavor, you can also add a clove of crushed garlic to the breading with a garlic press.
