I experimented with this recipe a couple of years ago and, since then, it has become a real must in my kitchen: I make it often and always with great satisfaction.
The gratinated eggplants are perfect on any occasion: great as an appetizer, ideal to accompany a main course, but also perfect to serve as a main dish. It’s a tasty, flavorful and quick vegetarian recipe capable of winning everyone at the table… at least at my home it’s always like that!
You just have to try them at least once: then you’ll tell me how it went
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggplants
- 3.5 oz (about 1 3/4 cups) coarse breadcrumbs
- 2 tbsp Grana Padano PDO
- 1 1/3 onion
- 1 tomato (ripe)
- A few leaf basil
- 1 pinch oregano
- extra virgin olive oil
- salt
Preparation
Preparing the gratinated eggplants is really simple. Start by removing the stem and the bottom part where the flower was attached. For family preference I peeled them, but you can certainly leave the skin on according to your taste.
Then slice the eggplants into slices about 3/8 inch thick and place them in a colander, positioning a plate or bowl underneath to collect the liquid. Alternate the layers of eggplant with a pinch of salt and let them rest for 15 minutes: this way they will lose excess water and, if you left the skin on, also part of their slightly bitter taste.
Meanwhile, peel and finely chop the onion, then transfer it to a bowl. Add the coarse breadcrumbs, the Grana Padano, a pinch of salt, the chopped basil, the oregano, one tomato cut into pieces and 1 teaspoon of oil. Mix well until you obtain a uniform mixture.
Note: as an alternative to fresh tomato, you can use 1 tablespoon of tomato passata.Take a baking tray and line it with parchment paper. Drizzle a little oil and arrange the eggplant slices on it.
With the help of a spoon, distribute the breadcrumb mixture over each slice, covering them evenly. Continue like this until all the ingredients are used up.
Bake in a preheated oven at 428°F and cook for about 20 minutes, until the eggplants are nicely golden on top.Once ready, let them cool for a few minutes and then serve.
