Eggplant Gratinate

Eggplant Gratinate

Eggplant Gratinate

by cooking with nonna

Eggplants Gratin… a quick and tasty appetizer or side dish.


For 6 Person(s)


  • 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


  1. Wash the eggplants and cut off the stems.

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

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

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

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

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

  7. Sprinkle  olive oil on all the slices.

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

  9. Bake for 15 minutes at 475F.

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