Diced Eggplants Gratinated in the Oven

Preparing diced eggplants gratinated in the oven is a simple and tasty dish that brings a bit of Mediterranean flavor to your table. Here is an Italian recipe for this dish:

Ingredients

• 2 medium-sized eggplants
• 200 g of breadcrumbs
• 100 g of grated Parmesan cheese
• 2 cloves of garlic
• A bunch of chopped parsley
• Oregano to taste
• Salt and pepper to taste
• Extra-virgin olive oil to taste

Preparation

1. Preheat the oven to 200 °C.
2. Wash the eggplants, remove the ends, and cut them into approximately 2 cm cubes.
3. Place the eggplant cubes in a colander, sprinkle with salt, and let them drain for about 30 minutes to remove bitterness.
4. In the meantime, in a bowl, mix the breadcrumbs with the grated Parmesan cheese, finely chopped garlic, chopped parsley, a pinch of oregano, salt, and pepper.
5. Rinse the eggplants under running water and dry them with a clean cloth.
6. In a large bowl, pour a bit of oil and add the eggplants, mixing well to coat them evenly with oil.
7. Add the breadcrumb and Parmesan mixture to the eggplants and mix well until they are completely covered with the mix.
8. Arrange the eggplant cubes on a baking tray lined with parchment paper, spreading them out so they do not overlap.
9. Bake for about 25-30 minutes or until they are golden and crispy.
10. Remove the eggplants from the oven and serve hot as an appetizer or side dish.

Enjoy your cooking and bon appétit!

Curiosity

Eggplants are very versatile in the kitchen and are used in many traditional Italian recipes, from eggplant Parmigiana to Sicilian caponata. Rich in fiber and low in calories, eggplants are perfect for enriching the meal with flavor without weighing it down.