Baked Eggplant with a Basil Breadcrumb Gremolata

by Adrian Rodriguez October 8, 2017 | Recipes, Side Dishes, Vegetables No Comments

This is a simple dish that tastes great, and it’s great way to use stale, or leftover bread.

Ingredients

1 Eggplant
3 cloves Garlic
3 tablespoons Stale Bread (or breadcrumbs)
Lemon Zest (1 lemon)
Lemon Juice

Parmigiano Reggiano
Basil
Olive Oil
Salt (to taste)
Pepper (to taste)

Directions

Gremolata

Start by chopping your bread into small crumbs (you could also use a food processor). Next, add minced lemon zest, and minced garlic (1 clove), along with a drizzle of olive oil (not a lot), chopped basil, salt, and pepper.

Mix everything until all of the ingredients are evenly distributed.

Eggplant

Start by slicing your eggplant into quarter inch slices, then layer them in a baking dish (they can overlap slightly), and add slices of garlic on each slice of eggplant.

Next, drizzle the eggplant slices with a bit of olive oil (not too much, because eggplant drinks up oil), then season with salt and pepper. Follow that with a bit of grated Parmesan cheese, then sprinkle your gremolata evenly over the eggplant, and bake it at 350 degrees for approximately 1 hour.

When the eggplant is done, finish by drizzling everything with olive oil, a few drops of lemon juice, fresh grated parmesan cheese, and a few basil leaves.

Dish and Photo by Adrian Rodriguez