GRATINATED EGGPLANT MELANZANE GRATINATE

INGREDIENTS: • eggplant - 1 • breadcrumbs - 3 tbsp • parmesan cheese grated- 3 tbsp • cherry tomatoes - 10 • salt and pepper • garlic clove - 1 • chopped parsley - 1 tbsp • olive oil

METHOD: Slice the eggplant about 0.2 inch thick. Sprinkle them with salt and let them rest for 15 minutes. Absorb the water they have released with a kitchen towel. Heat a griddle pan and when it is hot cook the eggplant on both sides for two minutes. Cut the tomatoes into quarters, crush the garlic and mix them in a bowl with 2 tbsp of oil, salt and pepper, chopped parsley, Parmesan and breadcrumbs. Add more breadcrumbs if the mixture seems too wet. Arrange the slices on a baking tray lined with parchment paper. Put the mixture over the eggplant, drizzle with olive oil and bake at 350F for 10 to 15 minutes until golden.

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