The baked potatoes and eggplants au gratin is a delicious side dish that is prepared in a short time, with few ingredients that combined together will please everyone.
Serve it steaming hot perhaps as an accompaniment to some grilled meat or a roast chicken, you’ll see that you’ll impress everyone.
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A tasty side dish, the baked potatoes and eggplants au gratin, which you can simply transform into a main dish by adding slices of smoked provola cheese and ham between the layers of vegetables.
So here’s the answer to the question of what to eat today? These baked potatoes and eggplants are the answer.
DID YOU KNOW:
Up there, where the magnifying glass is, you can click on “SEARCH” 🔍, you can type the ingredient you find when you open the fridge door or your pantry, you’ll have the chance to enter hundreds of recipes with the ingredient you’ve chosen.
YOU WILL BE SURPRISED.
Below, I leave you other tasty side dishes with eggplants and potatoes, and then right after the photo, we’ll find out how to prepare the Baked Eggplants and Potatoes au Gratin!!!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients for Baked Potatoes and Eggplants
- 2 potatoes (large)
- 2 round eggplants
- 7 oz champignon mushrooms
- 1 carrot
- 3.5 oz Grana Padano cheese (grated)
- 1 pinch salt
- to taste black pepper
- to taste extra virgin olive oil
Preparation of Baked Potatoes and Eggplants
To prepare the baked potatoes and eggplants au gratin, start by washing and peeling the potatoes, cut them into slices about 1/4 inch thick and set aside.
Wash and also cut the eggplants to the same size as the potatoes, remove the soil and roots from the mushrooms and peel the carrot.
In a large pan, sauté with a little extra virgin olive oil the carrot cut into very small pieces, and once it starts to become transparent, add the mushrooms sliced thinly.
Stir with a wooden spoon to season and lower the heat to allow everything to cook for 10 minutes, adding salt only at the end.
Preheat the oven to 392°F, then take a baking dish that can hold the vegetables.
Coat the bottom and edges with extra virgin olive oil, then assemble your dish of baked potatoes and eggplants, alternating a row of eggplants and a row of potatoes.
Sprinkle the surface with more extra virgin olive oil, salt, and pepper, cover with the grated cheese and the mushrooms cooked in the pan.
Cover the baking dish with aluminum foil and place in the oven for 25 minutes in static mode.
After the cooking time, remove the aluminum foil, turn on the grill and leave for another 10 minutes to brown everything and finish cooking.
Take it out of the oven, let it rest for 5 minutes, and bring it to the table in the same baking dish.
How to store Baked Potatoes and Eggplants
The baked potatoes and eggplants can be stored in the refrigerator in a closed container for 2 days.
You can also add slices of zucchini or nice firm bell peppers.
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