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Melanzane Gratinate con Uova

(Baked Eggplant with Eggs)

Serves: 4 to 5


2 med. eggplants, cut to sides for form sm. boat, centre scooped

(approx: 1 Lb. ea.) 1 cut into small cubes


3 tbsp chopped, onions

3 tbsp or 45 ml. extra virgin olive oil +

extra to drizzle on eggplant & to cook eggs

7oz. or 200 gr. potatoes, peeled and boiled

1 cup mozzarella cheese, shredded

4 large eggs

½ cup or 125 ml milk

2 teaspoons parsley, chopped -salt and pepper

Method: Preheat oven to 375°F

1. Cut the two end slices of eggplant into cubes and add to rest of cubed eggplant.

2. Place sliced eggplant on a baking sheet lined with parchment paper. Sprinkle with salt and pepper and drizzle with olive oil. Bake for 8-10 min. and set aside.

1. In a non-stick frying pan over med high heat, add 3 tbsp olive oil and the chopped onions and sauté for 3-5 min until onions are translucent. Add the cubed eggplant and cook until soft (approx.10-12 min.) Season with salt and pepper.

2. In a bowl, beat eggs with the milk and pour into a heated frying pan with oil. Cook briefly until still runny.

3. In a bowl, using a fork, mash the eggplant, potatoes and parsley together. Incorporate the scrambled egg. Season with salt and pepper to taste.

4. Divide the mixture amongst the sliced eggplant and cover with the shredded mozzarella cheese. Place in ovenproof pan and bake for 10-12 min until cheese has melted.