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Ingredients for 4 people
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- 4 eggplant
2 eggs
1/2 cup breadcrumbs
1/2 cup Parmigiano Reggiano cheese grated
1 1/2 tablespoons butter for mixture
Butter for baking dish as needed
Nutmeg to taste
Le Ricette
Eggplant Gratin
di Academia Barilla
PREPARATION TIME
50 min
50 min
DIFFICULTY
Easy
Easy
TYPE
Side dish
Side dish
Tags
Ingredients for 4 people
4 eggplant
2 eggs
1/2 cup breadcrumbs
1/2 cup Parmigiano Reggiano cheese grated
1 1/2 tablespoons butter for mixture
Butter for baking dish as needed
Nutmeg to taste
Preparation 30 minutes preparation + 20 minutes cooking
Peel eggplant and cut into four pieces. Boil in a small amount of salted hot water for 10 minutes. Drain and squeeze out excess water. Remove the largest seeds.
In a bowl, combine eggplant pulp with eggs, a heaping tablespoon of grated cheese and enough breadcrumbs to thicken the mixture. Melt butter in a saucepan, but do not brown, and pour over the mixture.
Dust with nutmeg and combine well. Butter an ovenproof baking dish and sprinkle bottom and sides with remaining breadcrumbs. Pour mixture into the dish and bake in a preheated 325°F oven for 20 minutes. Serve very hot.
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