Baked eggplants
Servings 4 people as a side dish, 2 people as a main course
Ingredients
- 1 eggplant, or 4 thin and long ones
- 3 tablespoons of breadcrumbs
- 2 tablespoons of grated Parmigiano Reggiano, or Pecorino Romano
- 1 tablespoon of finely chopped parsley
- 1 tablespoon of finely chopped capers, either brined or in salt
- 1 clove of garlic
- 4 tablespoons of water
- 2 tablespoons of extra virgin olive oil, plus more for drizzling
- A few turns of black pepper
- Salt
Instructions
- 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.
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