Gateau potato with tomato sauce and fried eggplant. A cake estivo, warm and good cold, with all the colors and flavors of Sicily. A variation of tasty TRADITIONAL GATEAU POTATO, alto, soft, Saber, with melted cheese and salami, that are in VIDEO RECIPE on my YouTube channel. Not to mention the recipe GATEAU POTATO SAUCE’.
The potato gateau with tomato sauce and fried eggplant is a rustic cake purely summer to do and redo to tease your guests or simply to enjoy a family evening. The photos taken with the phone in the house by the sea: They are not wonderful, but still make the idea. The classic base of condited potatoes with parsley, grated cheese and eggs, it is enriched with a soft and delicious filling. restricted Tomato Sauce, fried eggplant and melted cheese. A little’ basil to perfume the whole thing and I am sure you will thank me!
This is one of my family potato gateau variants, together with GATEAU dough WITH PUMPKIN AND MUSHROOMS. If in winter we prefer the traditional or the one with the sauce, in summer there is no doubt and the one with the fried eggplant is the undisputed king of our table. And it is also a good way to recycle tomato sauce and eggplant advanced as Parmesan or baked pasta. Now I leave to go to the grocery store. Good day!
2 kg yellow potatoes
a whole egg
60 grams of shredded PDO Parmigiano Reggiano
40 grams of grated pecorino cheese Dop
fresh parsley, to taste
50 grams of butter
salt and pepper, to taste
250 grams of diced provolone or scamorza cheese
750 ml of tomato puree
extra virgin olive oil, to taste
Basil, to taste
peanut oil for frying, to taste
breadcrumbs, to taste
butter, to taste
To prepare the potato gateau with sauce and fried eggplant, boil the potatoes in salted water. When the potatoes are still hot, Peel and mash with potato masher. Add the melted butter, the Parmesan, pecorino, the finely chopped parsley, and the whole egg. Mix with the fingertips and taste, then season with salt and pepper.
Carefully wash the eggplants (I use the violets striated, sweet and seedless), cut into slices and fry in peanut oil until golden brown.
Prepare the tomato sauce: put in a pan and olive oil sauce. Season with salt, combine some sugar (if like me you prefer the past a little sweeter), a few leaves of fresh basil if it is in season and cook covered for 20 minutes or until the sauce is thick and well reduced.
Preheat the oven at 180 degrees.
Grease a cake tin and sprinkle with breadcrumbs. Place half the dough into the pan of potatoes, covering both the Fund both sides. Distribute the potatoes on tomato sauce, then the cheese into cubes and chopped fried eggplant. Cover with the remaining potato dough and lightly grease the gateau surface with extra virgin olive oil or, If you prefer, with a little melted butter. Bake for 40 minutes or until golden brown. Serve the potato gateau with sauce and fried eggplant when it is warm but not hot. Bon appétit!
If you want to give a more rustic look gateau, you can sprinkle the surface, greased with oil or butter, with breadcrumbs.