Gratinated Cheesy Aubergine (and Eggplant Schnitzel Recipe)

This gratinated aubergine with a tomato sauce and mozzarella is a delicious side. It is crunchy with the breaded and then fried aubergine, which is then topped with a flavourful tomato sauce and mozzarella cheese. Honestly you can barely tell that you are eating vegetables. Think of it as eggplant parmesan without the parm, although you could also use parmesan. More cheese has never made something worse, right?

Hello again, it’s been a while since I posted a new recipe. Honestly this has been the first new recipe I tried in weeks because as it turns out that little cold I had was mono and I felt terrible. Is it ironic to catch kissing fever during a global pandemic where most people, me included, wear masks? I never knew mononucleosis was this bad, I could barely eat and I was super tired. All I ate were small portions of leftovers from the freezer, which was great for my weightloss. I am back in the kitchen now, mostly because I’m tired of all the leftovers, and this recipe was the first I tried. Fried aubergine is the best kind of aubergine and it is a great vegetarian schnitzel, if you want to cut down on your meat consumption. To make it extra special you add tomato sauce and cheese and bake it again. It is extra work, but it is worth it once in a while.    

Gratinated Cheesy Aubergine

Ingredients:

  • Aubergine
  • salt 
  • flour
  • egg
  • breadcrumbs
  • parmesan (optional)
  • vegetable oil (for frying)
  • tomato sauce
  • mozzarella
  • oregano or basil

Instructions:

  1. Wash the aubergine and cut it into slices of equal thickness either into rounds or lengthwise, then it looks more like a schnitzel.
  2. Salt the aubergine on both sides and let it sit for a few minutes. Dry the excess moisture with a kitchen towel and season the slices with salt and pepper before breading them in the next step.
  3. Bread the aubergine slices by turning them in flour, beaten and lightly salted egg and breadcrumbs (or a mix of breadcrumbs and parmesan).
  4. Shallow fry the aubergine slices in vegetable oil on medium high heat until golden on both sides. Then place them on a paper towel to remove any excess oil. You could eat them as they are or proceed with the recipe.
  5. Preheat the oven to 180°C and place the aubergine slices on a lined baking sheet or casserole dish. Add some tomato sauce, mozzarella slices and dried oregano or basil (use fresh basil after baking them). Bake the aubergine slices until the cheese has melted and it is slightly golden.   

So there you have an easy recipe for gratinated aubergine that is very tasty and crispy. Nothing is worse than soggy aubergine. If you don’t want all the fuzz you can always skip the last step and just eat the aubergine fried with tomato sauce, sweet and sour sauce or even aioli. Eat it with potatoes, rice or even pasta. It is a great side dish. I hope you enjoyed this recipe and have a great day. Wear a mask and be safe!

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