Eggplants and potatoes au gratin in a pan with speck is a quick and tasty recipe without an oven, a good and versatile dish, perfect as an appetizer, main course, or side dish. I love the combination of eggplants and potatoes, and with these vegetables harvested from the countryside, I prepared this delight, adding a bit of breadcrumbs to make them sandy (or crumbly, as they say in Sicily) and speck to make them even more delicious. The eggplants and potatoes au gratin in a pan are soft and with a crispy crust, also very good cold, they will be loved by the whole family!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 6 tablespoons extra virgin olive oil
- 3 potatoes (medium)
- 1 eggplant
- 1 clove garlic
- to taste salt
- to taste black pepper
- to taste spices (as desired)
Steps
Eggplants and potatoes au gratin in a pan with speck are very simple and quick to prepare. First, peel the potatoes and cut them into chunks, clean the eggplant, and cut it as well.
Pour the extra virgin olive oil into a pan and brown the garlic clove, add the eggplants and potatoes, salt them, and let them fry, stirring occasionally, for 10 minutes.
Add the speck in small pieces and continue cooking for 5 minutes. Then add breadcrumbs, grated Parmesan cheese, spices as desired (I used rosemary, thyme, black pepper, and oregano), and let the eggplants and potatoes au gratin in a pan absorb the flavors for a couple of minutes.
Notes:
Eggplants and potatoes au gratin in a pan with speck can be kept at room temperature for a few hours or in the fridge for a couple of days. Instead of speck, you can use bacon, sweet or smoked. For a vegetarian version, omit the cold cuts.
More recipes with eggplants HERE
