SUPER EASY GRATINATED EGGPLANTS: the vegetarian side dish or main course that everyone loves: This gratinated eggplant recipe is a real ace in the kitchen: few ingredients, lots of deliciousness, and a very easy preparation that even the most “clumsy” in the kitchen can handle. Perfect for a quick dinner, a family lunch, or when you want to impress without going crazy. We moms know: you need something that everyone likes, even the pickiest kids!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Ferragosto
- Energy 180.55 (Kcal)
- Carbohydrates 19.78 (g) of which sugars 1.44 (g)
- Proteins 8.99 (g)
- Fat 7.12 (g) of which saturated 3.51 (g)of which unsaturated 2.68 (g)
- Fibers 1.31 (g)
- Sodium 442.53 (mg)
Indicative values for a portion of 200 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
A few right ingredients for a delicious dish with eggplants
- 2 eggplants (medium)
- 150 g bread (preferably stale)
- 10 leaves basil (fresh)
- 3 teaspoons capers
- to taste fine salt
- 10 cherry tomatoes
- to taste extra virgin olive oil
- 1 clove garlic
- 100 g mozzarella
Tools
Find out what you need to prepare these super easy gratinated eggplants
- 1 baking pan
- 1 kitchen brush
If you are looking for a super easy, tasty side dish that the whole family will enjoy… these gratinated eggplants are just for you!
Crispy on the outside, soft on the inside, and super flavorful: they are prepared in minutes with a few ingredients and bake in the oven stress-free. One of those clever recipes that save your dinner and lunch, to be enjoyed hot or cold.
Save the recipe among your favorites… because you’ll make it often!
Have you ever tried making them this way?
Steps
Procedure to prepare the SUPER EASY GRATINATED EGGPLANTS
1. Wash the eggplants, dry them well, and slice them into rounds about 0.4 inches thick. Place them on a baking sheet lined with parchment paper and make a small cut on the side of each slice: this way they won’t curl up during cooking.
2. Brush each slice with a little olive oil and sprinkle with a pinch of salt. Bake at 356°F for 15-20 minutes, until tender but not mushy.
Preparation of the topping
3. In a blender, place the bread crumbs, basil, garlic, capers, and a pinch of salt. Blend until you get a coarse but not too finely chopped mixture.
Assembly
4. Distribute the bread mixture over the pre-cooked eggplants, add the chopped cherry tomatoes, mozzarella cubes, and a drizzle of oil.Mom’s clever tip: if you want to lighten the recipe, you can replace the mozzarella with fresh ricotta, or eliminate the cheese for a vegan version (perhaps adding some nutritional yeast flakes for flavor).
6. Return to the oven at 356°F for another 15 minutes until the mozzarella melts and the top is golden and inviting. Serve hot or warm, delicious on any occasionThis recipe reminds me of those evenings when you come home late, the kids are hungry, and you don’t want to cook a gourmet meal. Gratinated eggplants become the perfect solution: quick, tasty, and always appreciated. I remember Lorenzo, my 15-year-old, was initially a bit skeptical about “strange” vegetables, but he devoured these eggplants in a flash, even asking for seconds! That’s the beauty of simple but clever recipes: they win over even the most demanding palates, without stress and without wasting precious time with the family. Try it too, you will see that it will be a success.
If you liked this super easy gratinated eggplants recipe, save the post for when you need a clever idea in the kitchen. And don’t forget to leave me a comment below: tell me how it went, if you added your own touch, or if you have any secrets to make this recipe even more special!
For more easy and tasty ideas, check out other articles here on the blog: I have lots of simple recipes, perfect for busy moms who still want to cook well.
See you soon!
Storage:
Store in the refrigerator for 1-2 days well covered with plastic wrap or in an airtight container. Reheat in the oven or microwave.
Notes:
You can vary by adding a pinch of Parmesan or breadcrumbs on top before the final bake for a crunchier gratin. Avoid if you have lactose or cheese allergies; in this case, substitute with vegan alternatives.
Serving:
Great as a vegetarian main dish or a side dish for white meats and fish. Serve with a fresh salad and good crusty bread.
SUPER EASY GRATINATED EGGPLANTS: the vegetarian side dish or main course that everyone loves
FAQ (Frequently Asked Questions)
Can I prepare the gratinated eggplants in advance?
Yes, you can prepare them a few hours in advance and store them in the refrigerator, then reheat in the oven before serving.
Can I use frozen eggplants?
It’s better to use fresh eggplants to avoid releasing too much water, but if you use frozen ones, let them thaw and dry well before cooking.
How can I make them crunchier?
Add some mixed breadcrumbs and grated Parmesan on the surface before the final baking for a perfect crust.
