Italian Appetisers Recipes Italian Vegetables Recipes

How to Make Eggplants au Gratin (Melanzane Gratinate)

Eggplant au gratin is a quick and easy side dish to prepare.

They are definitely a light recipe that will not weigh down your lunches and will allow you to prepare them easily and with very little effort.

Eggplant au gratin can be eaten right out of the oven, but they are also delicious cold.

Nonna used Parmesan cheese for the gratin, but if you want a stronger flavor you can also use pecorino cheese.




  • 2 eggplants
  • 5 oz of cherry tomatoes
  • 2 cups of breadcrumbs
  • 1/4 cup of Parmigiano Reggiano cheese
  • 1 garlic clove
  • 2 tbsp of extra virgin olive oil
  • 1 tbsp chopped parsley
  • salt and pepper to taste



Wash the eggplants, trim the stalks and cut them into rounds about 0.78 inches  (1 cm.)  high.


Put them in a container and mix them well with a tablespoon of oil, salt and pepper.

Line a baking sheet with baking paper and place the eggplant slices on it.

Chop the parsley and finely chop the cherry tomatoes.

Mix together the parsley, tomatoes, garlic, grated Parmesan, breadcrumbs and another tablespoon of oil.

Let the mixture season well for 10 minutes.

Remove the garlic and sprinkle evenly over the surface of the eggplant rounds.

Season with salt and pepper.

Turn on the oven at 392 F.

When the temperature is reached, place the pan in the oven and bake for 20 minutes being careful not to burn them.


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