Eggplant Gratin For A Summer Dinner

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    eggplant gratin

    This eggplant gratin recipe is an easy choice for Summer dinner. Yes, it needs oven, but not for long and I assure you it worths it. Often I prefer to turn on the oven instead of standing in front of the cooktop, as the oven cooks it all by itself, and if we are cooking on the cooktop we have to stay close to the heat.

    While living in Brazil I knew only a way to cook eggplants: cut in thin slices, passed on flour and then fried. My mother used to prepare it this way and I liked them, even if it was not a common dish in our family.

    But since I am living in Italy…eggplants are a always on my grocery list. Even if they give their best during Summertime, I prepare them all over the year.

    I can’t say which is my favorite recipe. I use to stick with one to then pass to another. I really love the baked eggplants with melted cheese, the crostata, and prepare often the fake eggplant parmesan that pleases especially my son.

    I saw this eggplant gratin recipe on an Italian blog, Mysia. I have prepared it more times and it is really an easy and light solution for Summer. I prefer them at room temperature, so you can prepare it in advance.

    eggplant gratin eggplant gratin eggplant gratin

    Ingredients for this eggplant gratin:

    • 2 medium eggplants
    • 3 Tbsp grated Parmesan cheese
    • 4 to 5 Tbsp breadcrumbs
    • 5 mature tomatoes
    • 2 Tbsp extra virgin olive oil
    • garlic powder
    • fresh herbs up to your choice
    • salt
    • pepper

    Instructions:

    Wash the eggplants and cut them in slices of about 1/3 inches. Put them inside a colander and add some salt. Let them rest for 15 to 30 minutes to lose their water.

    Wash and cut the tomatoes in small pieces. Add the other ingredients and, using your hands or a fork, mash the tomatoes together with the other ingredients until it all become like crumbs.

    Turn on the oven 356°F/180°C and cover a baking sheet with parchment paper.

    Drain the eggplant slices from the water they released and arrange them on the baking sheet, taking care of not overlapping them.

    Add the tomato and bread crumbs on each slice and flatten them a bit to adhere one to another (crumbs and eggplant).

    Bake them for 15 minutes and then raise the oven temperature to 392°F/200°C. Bake until lightly colored on the surface.

    Serve them warm or at room temperature.

    Buon appetito!

     

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