Le Ricette

Eggplant Gratin

di Academia Barilla

Big Image
Le ricette
  • Image 1
  • Short Video




forma
PREPARATION TIME
50 min
forma
DIFFICULTY
Easy
forma
TYPE
Side dish


Ingredients for 4 people


4 eggplant
2 eggs
1/2 cup breadcrumbs
1/2 cup Parmigiano Reggiano cheese grated
1 1/2 tablespoons butter for mixture
Butter for baking dish as needed
Nutmeg to taste




Preparation 30 minutes preparation + 20 minutes cooking

1
Peel eggplant and cut into four pieces. Boil in a small amount of salted hot water for 10 minutes. Drain and squeeze out excess water. Remove the largest seeds.

2
In a bowl, combine eggplant pulp with eggs, a heaping tablespoon of grated cheese and enough breadcrumbs to thicken the mixture. Melt butter in a saucepan, but do not brown, and pour over the mixture.

3
Dust with nutmeg and combine well. Butter an ovenproof baking dish and sprinkle bottom and sides with remaining breadcrumbs. Pour mixture into the dish and bake in a preheated 325°F oven for 20 minutes. Serve very hot.


Let us inspire you


Lardo di Colonnata IGP
Lardo di Colonnata is made using ...

How to make icing
Perfect for covering sponge cake or ...

Gorgonzola DOP
Gorgonzola dates back to the Roman ...

Valle d'Aosta
The Land Valle d’Aosta is one of ...

Bresaola dalla Valtellina IGP
Bresaola della Valtellina is salted and ...

How to caramelize a mold
In addition to decorating your favorite ...

Pistacchio di Bronte
The city of Bronte is perched ...

Wavy Lasagne
Try Barilla Classic Blue Box's Wavy ...

How to make dough without butter
Pizza, bread, pasta and many other ...

Torrone di Cremona IGP
Torrone di Cremona is a traditional ...