Baked Eggplant (Aubergine)
Prep time
Cook time
Total time
Cuisine: Vegetarian
Serves: 4-6
  • 3 spring onions (scallions)
  • 4 eggplants (aubergines)
  • Extra virgin olive oil, to taste
  • 100g breadcrumbs to taste
  • 100g pecorino cheese, grated, to taste
  • A handful of sun-dried tomatoes
  1. Wash and dry the spring onions, cut into thin slices and set aside.
  2. Peel the eggplants and let them soak in salted water 20 minutes.
  3. Mix the breadcrumbs and pecorino cheese together in a bowl.
  4. Cut the eggplants into thick slices and dip them first in oil, then in the breadcrumb and pecorino cheese mixture.
  5. Oil a baking dish and arrange the eggplant in layers, overlapping with the diced spring onions.
  6. Cover with a handful of sun-dried tomatoes.
  7. Bake at 180C/350F/Gas mark 4 for 30 minutes.
1. Pecorino cheese isn't vegetarian, so I used a vegetarian Parmesan-style cheese (available from Tesco or Sainsbury's).

2. I didn't peel the aubergines (does anyone peel aubergines?)
Recipe by Planet Veggie at