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Aubergines au gratin

Light and fast contour, with video recipe

by Ada Parisi
5 min read
Melanzane gratinate

Aubergines au gratin, baked and not fried. Wrapped in a delicious breading based on aromatic herbs, Breadcrumbs, pecorino cheese and toasted sesame. Very simple and quick to prepare, as you see in VIDEO RECIPE. The aubergines au gratin can be baked in the oven or even in the air fryer and are a delicious and light side dish. You can also cut them into slices if you prefer, but cut into cubes they cook faster and become crispy on the outside: one leads to another.

I use a mix of fresh and dried herbs: Basil, Mint, parsley and oregano. But you can use them all or just one. Yet, I like the strong taste of pecorino siciliano Dop, but if you love more delicate flavors you can use a Parmigiano Reggiano or a Grana Padano Dop. Sesame seeds give that toasted and crunchy note that I like so much.

A Council: Don't skimp on oil, otherwise the aubergines will be so light, but also very dry. Grease them well raw, stirring with your hands as you see in the VIDEO RECIPE and also add a little’ of breading oil. It will give the whole thing more taste and keep the eggplants more moist and soft inside. Serve hot (not very hot!) but know that they are also excellent cold or heated in a pan.

If you love eggplant take a look at all my RECIPES WITH EGGPLANT. Starting from the great Sicilian classics such as the CAPONATA, the SICILIAN PARMIGIANA, the PASTA WITH STANDARD or the MARINATED AUBERGINES. or the EGGPLANT MEATBALLS, the BOATS IN A PAN or the BAKED PIZZAS. Have a good day!

Melanzane gratinate


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.7/5
( 6 voted )


2 violet aubergines (types without or with few seeds)

extra virgin olive oil


50 grams of grated pecorino siciliano PDO

Basil, parsley, fresh mint

dried oregano

1 clove of garlic

25 grams of sesame seeds


Baked aubergines au gratin are very easy to prepare. Look at VIDEO RECIPE. First wash the eggplants, Remove the ends and cut them first into slices and then into cubes. Season with extra virgin olive oil and a pinch of salt and mix well, using your hands, so that the eggplant chunks are well greased.

In a bowl, put 4-5 tablespoons of breadcrumbs, grated pecorino, aromatic herbs and garlic, finely chopped. Add sesame seeds, freshly ground black pepper and a pinch of salt. Add a little extra virgin olive oil and work the mixture with your fingertips so that it is slightly greasy.

Dipping eggplants (a little at a time) in the breading and turn them so that it adheres to the surface. Then place the eggplant cubes in a baking tray lined with parchment paper. I also grease parchment paper, but if you want to skip this step you can do it. Eggplants must not overrelate each other.

Preheat the oven to 180 degrees and, once hot, Cook the aubergines for 20 minutes or until they are tender. At the end of cooking, Pass for 5 minutes in grill function in order to brown the pieces of eggplant and make them crispy on the outside. Serve immediately. Bon appétit!


THE ALTERNATIVE: you can cook aubergines au gratin also in an air fryer, following the same procedure, at 180 graphs for about 20 minutes.

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