Eggplants au Gratin

Name: Eggplants au Gratin
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: Eggplant 14.1 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Mint to taste; Breadcrumbs 1 cup; Parmigiano Reggiano PDO cheese 1.4 oz; Extra virgin olive oil 3 tbsp; Garlic 1 clove; Sweet Paprika 1 tsp; Oregano dry to taste; Fine salt to taste; Black pepper to taste

144

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 144
Carbohydrates g 11.3
of which sugars g 2.6
Protein g 4.4
Fats g 8.9
of which saturated fat g 2.29
Fiber g 2.5
Cholesterol mg 6
Sodium mg 341

Difficulty: Very easy
Prep time: 15 min
Cook time: 25 min
Serving: 6 persone
Cost: Low

PRESENTATION

Easy to find all year round, eggplants are at their best in summer, especially in Eggplant Parmesan or caponata! For those who prefer to stay light, here is a simple side dish: eggplants au gratin! Just slice them and bake them in the oven with a crispy, flavored breadcrumb coating that makes them incredibly tasty. How can you resist that savory, crunchy surface paired with the soft slice of eggplant? You can't! Perfect to pair with meat or fish second courses, complete your gratinated eggplants with mint leaves as we did and bring the fresh scent of summer to the table!

Many more ideas on how to cook eggplants:

Eggplant Funghetto
Sardinian Eggplants
Eggplant Carpaccio
Eggplant Meatloaf
Eggplants in Oil
Stuffed Eggplants
Pan-fried Eggplants
Eggplant Cutlets
Fried Eggplants

INGREDIENTS

144

Calories per serving

Eggplant 14.1 oz (400 g)

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

Mint to taste

For the breading: Breadcrumbs 1 cup (70 g); Parmigiano Reggiano PDO cheese 1.4 oz (40 g); Extra virgin olive oil 3 tbsp (40 g); Garlic 1 clove; Sweet Paprika 1 tsp; Oregano to taste - dry; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Eggplants au Gratin

To prepare the eggplants au gratin, first wash the eggplants and cut them into slices about 0.4 inches (1 cm) thick 1. Place the eggplant slices on a baking sheet lined with parchment paper and season with oil 2, salt, and pepper 3. Bake in a preheated fan oven at 392°F (200°C) for 20 minutes.

Meanwhile, prepare the breadcrumb coating: remove the heart from the garlic clove 4, then chop or crush it in a bowl. Add the breadcrumbs 5 and grated Parmigiano 6.

Add salt 7, paprika 8, and oil 9.

Finally, season with oregano 10 and mix to combine 11. Finely chop the fresh mint 12.

After the baking time, remove the eggplants from the oven and distribute the breadcrumb mixture over each slice 13. Bake again for 3 minutes, turning on the grill at 464°F (240°C), then garnish with the chopped mint 14. Your gratinated eggplants are ready to be served 15!

How to store

It is recommended to serve the eggplants au gratin immediately. Alternatively, you can store them in the refrigerator for a couple of days.

Tips

You can use Pecorino cheese instead of Parmigiano Reggiano DOP for a more intense flavor in the breadcrumb coating, or omit the paprika.

Tips and curiosities

Will the eggplants be cooked enough?
Yes, the indicated times and thickness will ensure adequate cooking.
Do you need to purge the eggplants with salt?
The widespread use of eggplants has led them to lose some of their bitterness over time, so this practice is no longer essential today.
Is cheese indispensable?
It ensures a great aroma, perfect browning, and adds a boost to the flavor. However, if you don't prefer it or are intolerant, it can be replaced with breadcrumbs.

For the translation of some texts, artificial intelligence tools may have been used.