Baked Eggplant

Here is the recipe for Italian-style baked eggplant:

Ingredients

• 2 large eggplants
• 150 g of breadcrumbs
• 100 g of grated Parmesan cheese
• 2 cloves of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Preheat the oven to 200°C.
2. Wash the eggplants, remove the ends, and slice them lengthwise into slices about 1 cm thick.
3. Arrange the slices on a baking sheet lined with parchment paper, sprinkle with salt, and let them rest for about 15-20 minutes; this will help to remove the bitterness.
4. In the meantime, prepare the gratin mix by mixing in a bowl the breadcrumbs, grated Parmesan, finely chopped garlic, and chopped fresh parsley. Add salt and pepper to taste and a drizzle of extra virgin olive oil until you obtain a homogeneous mixture.
5. Dry the eggplant with paper towels to remove the released water and excess salt.
6. Arrange the eggplant slices back on the baking sheet, brush them lightly with extra virgin olive oil.
7. Distribute the breadcrumb and Parmesan mixture over each slice of eggplant.
8. Bake the eggplants and let them gratinate for about 15-20 minutes or until they are golden and crispy on the surface.

Italian variations: To enrich the dish, you can add between the layers of eggplant some thinly sliced mozzarella and tomato slices, seasoning each layer with a pinch of salt and oregano, thus creating a sort of light “parmigiana.”

Curiosity

Eggplant is highly appreciated in Mediterranean cuisine and lends itself to numerous preparations. Originally, the eggplant was white and round in shape, similar to an egg, hence the Anglo-Saxon name “eggplant”.