Servings 4people as a side dish, 2 people as a main course
1eggplant, or 4 thin and long ones
2tablespoonsof grated Parmigiano Reggiano, or Pecorino Romano
1tablespoonof finely chopped parsley
1tablespoonof finely chopped capers, either brined or in salt
2tablespoonsof extra virgin olive oil, plus more for drizzling
A few turns of black pepper
Preheat oven to 190°C (375°F, gas mark 5).
Slice the eggplants into 1 cm thick slices. If you don’t want to measure each slice with a ruler, just slice the eggplant slightly thinner than one of your finger. Thicker slices will require a longer cooking, which could burn the breadcrumb topping. Thinner slices will just cook in a shorter time, but that could produce eggplants slightly too dry.
Arrange them in a large oven tray lined with parchment paper.
Mix in a bowl the breadcrumbs, the grated Parmigiano Reggiano, the finely chopped parsley and capers, a minced clove of garlic, water, extra virgin olive oil and pepper. Taste and check if it needs more salt: remember that capers and Parmigiano are already quite salty, so do not exaggerate.
Sprinkle the breadcrumb topping all over the eggplant slices. Press gently with your fingers to make it adhere to the eggplants.
Drizzle more extra virgin olive oil over the breadcrumb topping.
Roast in the hot oven for about 30 – 35 minutes, until the breadcrumbs are golden brown and the eggplants are cooked through.
Serve either hot or warmish, as a side dish or as a main course.