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Eggplants gratin Melanzane gratinate

  • I Love Italian Food
  • Mar 20, 2016
  • 1 min read

INGREDIENTS: Eggplants, 2 Bread crumbs, 5 tbsp Grated Parmigiano Reggiano, 3 tbsp Aromatic herbs, 2 tbsp Extra virgin olive oil, to taste Salt, to taste Pepper, to taste Garlic, 0,2oz

METHOD: Wash and halve the eggplants. Engrave the pulp with a few cuts and wrap them in aluminum foil. Bake in oven at 356°F for about 40 minutes, on static (conventional) mode. Carve the eggplants and put the pulp into a bowl. Add Parmigiano Reggiano, bread crumbs, herbs, chopped garlic, salt, pepper and a little oil. Fill the eggplants with this stuffing. Dress with a little oil and brown in the oven at 392°F for 15-20 minutes, in gratin/grill mode.

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