Eggplant of the Poor Recipe

Name: Eggplant of the Poor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 small eggplants (about 1 1/2 pounds; see note); 1/2 cup grated Pecorino Romano cheese; 1/2 cup fine, dry bread crumbs; 6 tablespoons extra-virgin olive oil; 2 tablespoons chopped fresh Italian parsley; 1 tablespoon capers, drained and chopped; 1 teaspoon dried oregano, preferably the Sicilian or Greek type dried on the branch, crumbled; Salt; 3 tablespoons red-wine vinegar; Freshly ground black pepper

Servings: persons

1
Preheat the oven to 400 F. Wash the eggplants, cut off the stems, then cut the eggplants in half lengthwise.
2
Cut each half into two or three wedges, depending on size of eggplant.
3
(The eggplant wedges should be no more than 1 inch at their widest.)
4
Toss the Pecorino, bread crumbs, 2 tablespoons of the olive oil, the parsley, capers, and oregano together in a small bowl until the crumbs are evenly moistened with the oil.
5
Toss the eggplant wedges with the remaining 4 tablespoons olive oil in a separate bowl, season them with salt and pepper, and toss again.
6
Lay the eggplant, cut side up, in a 15 x 11inch baking dish (or other dish into which they fit comfortably in a single layer).
7
Sprinkle the vinegar over the eggplant, cover the dish with aluminum foil, and bake until softened and lightly browned, about 25 minutes.
8
Remove the foil from the baking dish and bake the eggplant uncovered until it is tender and lightly browned, about 10 minutes.
9
Top the eggplant wedges with the seasoned bread crumbs, dividing them evenly.
10
Bake until the eggplant is tender and topping is deep golden brown, about 25 minutes.
11
Let it cool in the baking dish, and serve warm or at room temperature.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 small eggplants (about 1 1/2 pounds; see note), 1/2 cup grated Pecorino Romano cheese, 1/2 cup fine, dry bread crumbs, 6 tablespoons extra-virgin olive oil, and more.

Yes, Eggplant of the Poor falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant of the Poor

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions