Gratin Vegetables with Breadcrumbs

Ingredients

• 800 g vegetables of your choice (zucchini, eggplant, or tomatoes)
• 120 g stale breadcrumbs
• 2 cloves garlic
• 2 tablespoons chopped parsley
• 30 g grated Parmesan or Pecorino cheese
• 5 tablespoons extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Prepare the vegetables

Slice the vegetables or cut them in half. If using eggplant or zucchini, salt them and let them rest for 20 minutes, then pat dry.

2. Prepare the gratin topping

In a bowl, mix the crumbled breadcrumbs with minced garlic, parsley, Parmesan, salt, pepper, and 3 tablespoons of olive oil. The mixture should be moist but not pasty.

3. Assemble

Arrange the vegetables in a greased baking dish. Cover each piece with a generous layer of aromatic breadcrumbs, pressing down with your fingers. Drizzle with the remaining oil.

4. Gratin

Bake in a preheated oven at 200°C for 20-25 minutes. For the last 3 minutes, turn on the grill for a golden-brown topping.