Italian
Potato and Eggplant Parmigiana
by Manu Food · 60K subscribers on YouTube
A delicious and easy-to-make second course of potato and eggplant parmigiana, perfect even for beginners. Layers of blanched potatoes, fried eggplants, béchamel, cheese, and prosciutto, baked to perfection.
- Cook
- 30 min
- Difficulty
- medium
Ingredients
11 items- Potatoessliced about 1.5 cm thick
- Eggplantssliced same thickness, skin left on
- Flourfor dusting eggplant slices
- Extra Virgin Olive Oilfor drizzling and for frying eggplant
- Grated Breadfor sprinkling on bottom and top
- Saltto taste
- Black Pepperto taste
- Béchamel Saucehomemade or store-bought
- Parmigiano Reggianograted
- Provolasliced
- Prosciuttosliced, to cover the layer
Method
- Peel and slice potatoes into slices about 1.5 cm thick.
- Slice eggplants into the same thickness, keeping the skin on.
- Blanch the potato slices in boiling water for 6-7 minutes, then drain and set aside.
- Prepare béchamel sauce according to your preferred recipe.
- Dust the eggplant slices in flour and fry in hot oil on both sides until golden.
- In a baking dish, spread a layer of extra virgin olive oil and sprinkle breadcrumbs on the bottom.
- Layer half of the blanched potatoes, season with salt and pepper, drizzle with olive oil. Add a layer of béchamel, grated Parmesan, sliced provola, and cover with prosciutto. Then add half of the fried eggplants.
- Repeat with the remaining potatoes, seasoning, béchamel, provola, prosciutto, and remaining eggplants.
- Top with béchamel, grated Parmesan, black pepper, and breadcrumbs. Bake in a preheated oven at 180°C for about 30 minutes.
- Let rest briefly before serving.
