Leftover eggplant in the fridge? Don’t quite know what to do with it? No matter what you are serving tonight, this Italian dish from Bugialli will blend. In no time at all you will be enjoying the wonderful soft texture of well cooked eggplant contrasted with the crunch of breadcrumbs. It makes a great starter with a green leaf or two, it can accompany any other dish for a a multi dish meal, or it can take centre place with a salad and chickpeas.
Eggplant will soak up whatever you soak it in. This recipe utilises this property well by marinating the eggplant before baking. Yummy! This is so good, I do hope that you try it.
Are you looking for other Eggplant dishes? Try Eggplants in a Creamy Peanut Gravy, Roasted Eggplant with a Garlic Sauce, Eggplant and Zucchini with a Chickpea and Harissa Sauce, and Eggplant, Sultanas and Pinenuts.
Also, feel free to browse other vegetarian recipes from our first blog in existence from 1995 – 2006, in our Retro Recipes series.
Bistecche di Melanzane | Eggplant Steaks
2 medium eggplant
juice of 1 lemon
6 Tblspn olive oil + 1 or 2 extra Tblspns
2 cloves garlic, chopped
1 tspn fresh oregano leaves or 0.5 tspn dried oregano
sea salt and freshly ground black pepper
0.75 cup fine breadcrumbs, lightly toasted
Top and tail the eggplant, and then cut into 1 – 1.5 cm slices. Discard the two outer slices that have skin on the outside.
Place the eggplant slices in a crockery or glass bowl (not metal) in no more than 2 layers. Strain the lemon juice into a glass bowl, add the olive oil, garlic, oregano and salt and pepper. Mix well and pour this mixture over the eggplant slices. Cover the bowl and marinate in the fridge for at least 1 hour, turning the slices at least 4 times.
At the time: Preheat the oven to 200C. Mix the breadcrumbs with salt and pepper to taste. With the extra 1 or 2 Tblspn olive oil, heavily oil sufficient baking dishes to accommodate the eggplant in a single layer.
Remove eggplant from the marinade, and strain and reserve the marinade.
Coat both sides of each eggplant slice with the breadcrumbs, pressing the crumbs into the eggplant with the palms of your hand. Arrange the prepared slices in one layer in the baking dishes. Pour over the marinade and bake for about 25 minutes or until the eggplant is very soft and a very crisp crust of breadcrumbs has formed.
Serve hot with lemon wedges and a green salad.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. It is cross posted on our sister site, Heat in the Kitchen. It appears there as part of the Retro Recipes series of recipes.