Eggplant Gratin

Ingredients

To prepare the eggplant gratin, first wash the eggplants and cut them into rounds approximately 1 cm (about 1/2 inch) thick. Arrange the eggplant slices on a baking sheet lined with parchment paper and season with olive oil, salt, and black pepper. Bake in a preheated convection oven at 200°C (400°F) for 20 minutes.
Meanwhile, prepare the breadcrumb topping: remove the inner germ from the garlic clove, then mince or crush it into a mixing bowl. Add the breadcrumbs and grated Pecorino Romano.
Add the salt, sweet paprika, and olive oil.
Finally, season with the dried oregano and mix thoroughly until the mixture is evenly combined. Finely chop the fresh mint and set aside.
After 20 minutes, remove the eggplants from the oven and spoon the seasoned breadcrumb mixture evenly over each slice. Return to the oven and broil/grill at 240°C (465°F) for 3 minutes until golden and crisp. Garnish with the chopped fresh mint. Your eggplant gratin is ready to serve!