- Grated parmesan cheese 70 grams
- Breadcrumbs 6-7 tablespoons
- Eggplants 2
- Fresh parsley 1 bunch
- salt and pepper as much as is needed
- Garlic powder as much as is needed
- Extra virgin olive oil as much as is needed
Eggplants au gratin with parmesan cheese are a delicious and irresistibly crunchy side dish, rich in flavor and very simple to make. Compared to traditional vegetables au gratin, in this recipe the breading is enriched not only by aromatic herbs, but also by grated cheese for a result with a stronger flavor and impeccable gratin. You can also serve them as an appetizer at a buffet or as a light and equally satisfying vegetarian main course. So let’s find out how to prepare them with our recipe in the best way.
How to prepare eggplants au gratin with parmesan cheese
Wash the eggplants, peel them and cut them into slices less than 1 centimeter thick, lengthwise (1).
Wash, dry and finely chop a sprig of parsley with a knife and collect it in a plate together with the grated parmesan cheese (2). Also add the breadcrumbs and a pinch of salt, pepper and garlic powder and mix well.
Brush the eggplant slices with oil, taking care to cover both sides and edges (3).
Pass a slice of eggplant at a time in the breading, exerting a slight pressure; the eggplants must be completely coated (4).
Place the eggplant slices, as they are ready, in a pan lined with parchment paper (5) and bake in a static oven at 200 degrees C for about 20 minutes, or in any case until golden brown.
Serve the eggplants when they are still hot and crunchy (6).
Eggplants au gratin with parmesan cheese can be preserved in the refrigerator, placed in a special container with an airtight seal, for a maximum of 2-3 days. Before consuming them, heat them for a few minutes under the grill of the oven; in this way they will be crisp and fragrant again.