This Baked Eggplant Gratin combines tender roasted eggplant, aromatic garlic-chili olive oil, and nutty Montasio cheese into a comforting, restaurant-quality bake you can prepare at home. First, eggplant slices are salted and purged to remove any bitterness, then gently oven-roasted until tender. A fragrant topping of minced garlic, sliced chili, and parsley is drizzled with olive oil, followed by a generous layer of grated Montasio cheese and crunchy breadcrumbs. A final bake creates a golden-brown crust that seals in all the flavors. Perfect as a vegetarian main dish, side, or elegant appetizer, this gratin delivers complex flavors and contrasting textures while remaining surprisingly simple to assemble. In the following sections, you’ll find every detail—from cooking times and nutritional data to pairing suggestions, tips, and ten comprehensive FAQs to guarantee your success.
Cooking Time
Preparation: 15 minutes
Roasting: 20–25 minutes
Assembly & Final Bake: 10 minutes
Total: 45–50 minutes
Ingredients
2 medium eggplants, sliced 1 cm thick
Fine salt, for purging
2–3 tbsp extra-virgin olive oil, divided
3 cloves garlic, minced
1 fresh chili, thinly sliced
Salt and freshly ground black pepper, to taste
100 g Montasio cheese, grated
½ cup (≈50 g) plain breadcrumbs
2 tbsp fresh parsley, chopped
Step-by-Step Cooking Directions
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