Milanese-style Eggplant Gratin
Oven-baked eggplant cutlets, Milanese-style: flour-egg-breadcrumb coating with parmesan, garlic tomato sauce with oregano, mozzarella gratin. Serves 4.
Dietary summary — contains gluten, lactose · 3 unverified point(s)
- ContainsGluten, Lactose
- Not suitable forVegan
- Not verifiedVegetarian, Alcohol, Pork
Ingredients
Preparation steps
Heat a little olive oil with 2 garlic cloves for 30 seconds in a saucepan. Add 400 g chopped tomatoes, oregano, a pinch of salt and pepper, then simmer 10 minutes over low heat.
Cut 2 eggplants into 5–7 mm slices. Salt lightly, rest 10 minutes, then pat dry.
Prepare three plates: 80 g seasoned flour, 2 beaten eggs, 120 g breadcrumbs mixed with some of the parmesan. Coat each slice: flour, egg, breadcrumbs.
Preheat the oven to 200°C. Arrange the slices on a lined tray, drizzle with oil. Bake 15–18 minutes, turn, then 8–10 minutes more until golden.
Lower to 190°C. Spread a thin layer of sauce in a dish, add eggplants, a little sauce and mozzarella. No more than two layers. Finish with mozzarella and remaining parmesan. Bake 10–12 minutes, then 2–3 minutes under the grill.