Like other recipes, this one also came from using up leftovers from the fridge. A little of this and a little of that, all in the oven, and there you go … that’s how the Eggplant, Potato, and Stracchino Bake is born. I also added smoked scamorza and cooked ham because, what do I do … throw them away? Of course not! And so dinner is ready with little expense and very little effort, the bake was gone in no time also because I created a very tasty crunchy crust on top. Try it too with what you have in the fridge! Never waste!
Other recipes
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 eggplant (long)
- 1 new potato
- 5.3 oz stracchino
- 1.8 oz cooked ham (sliced)
- 1.8 oz smoked scamorza (in slices)
- 2 tbsp extra virgin olive oil
- 30 to taste breadcrumbs (crumbled)
- 2 tbsp Parmigiano Reggiano DOP (grated)
- 2 tsp fine salt
- 1 tbsp dried oregano
Tools
- Cutting Board
- Peeler
- Baking Pan 8 inches
Steps
Remove the skin from the eggplants and cut round slices of 1/4 inch. Peel the potato and also cut it into slices of the same thickness as the eggplant. In a round baking pan of 8 inches, pour a drizzle of oil and place the alternating slices in a radial pattern: eggplant, potato, scamorza, a little ham, a piece of stracchino until closing the circle and filling the center as well.
Add salt, pepper, and sprinkle with a bit of fresh oregano. Cover the surface with the crumbled breadcrumbs mixed with grated Parmesan cheese. Drizzle a bit of oil and bake in a preheated oven at 350°F. Cook at medium height for 45 minutes, until a beautiful crust has formed on the surface. Serve the Eggplant, Potato, and Stracchino Bake warm.
