Eggplant Gratinate ___

Eggplant Gratinate



  • 2 large eggplant
  • 10 cherry tomatoes cut in small pieces
  • 1 cup pain bread crumbs
  • 2 cups grated Parmigiano
  • 4 cloves of finely chopped garlic
  • 1 tablespoon parsley - finely chopped
  • extra virgin olive oil
  • salt & pepper


Wash the eggplants and cut off the stems.

Slice the eggplants in round slices 1/2 inch thick.

Place in a flat oven pan and sprinkle with salt and olive oil.

In a bowl mix the bread crumbs, cheese, garlic and parsley.

Spread a thin layer of the mixture on each eggplant slice.

Cut the tomatoes in small pieces and put a few pieces on each slice.

Sprinkle  olive oil on all the slices.

Add 1 cup of water to the bottom of the pan.

Bake for 15 minutes at 475F.