Eggplant Gratinate
Ingredients
For 6 Person(s)
Recipe
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2 large eggplant
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10 cherry tomatoes cut in small pieces
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1 cup pain bread crumbs
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2 cups grated Parmigiano
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4 cloves of finely chopped garlic
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1 tablespoon parsley – finely chopped
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extra virgin olive oil
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salt & pepper
Directions
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Wash the eggplants and cut off the stems.
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Slice the eggplants in round slices 1/2 inch thick.
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Place in a flat oven pan and sprinkle with salt and olive oil.
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In a bowl mix the bread crumbs, cheese, garlic and parsley.
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Spread a thin layer of the mixture on each eggplant slice.
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Cut the tomatoes in small pieces and put a few pieces on each slice.
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Sprinkle olive oil on all the slices.
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Add 1 cup of water to the bottom of the pan.
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Bake for 15 minutes at 475F.