Gateau potatoes with sauce and fried eggplant

Lovers of potato gateau, to me. If you too are in love with Traditional potato gateau, alto, soft, Saber, with melted cheese and salami and if you have already tried my recipe Gateau di patate al ragù, Today I have an offering delicious recipe that will not want to do without: gateau potato with tomato sauce and fried eggplant. A purely summer rustic pie (but the eggplant in September give us more satisfaction), to do and redo, to whet your guests or simply enjoy a family evening. The photos taken with the phone in the house by the sea, but still make the idea. The classical base seasoned potatoes with parsley, grated cheese and eggs, It is enriched with a soft filling and luscious: 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: 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 is also a good way to recycle tomato sauce and eggplant advanced by parmigiane or baked pasta. Now I leave to go to the grocery store. Good day!

GATEAU POTATO WITH SAUCE AND FRIED EGGPLANT (Sicilian recipe)

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PORTIONS: 8 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 2 kg yellow potatoes
  • a whole egg
  • 60 grams of shredded PDO Parmigiano Reggiano
  • 40 grams of grated pecorino cheese Dop
  • fresh parsley, just enough
  • 50 grams of butter
  • salt and pepper, just enough
  • 250 grams of diced provolone or scamorza cheese
  • 2 Eggplant
  • 750 ml of tomato puree
  • extra virgin olive oil, just enough
  • Basil, just enough
  • peanut oil for frying, just enough
  • breadcrumbs, just enough
  • butter, just enough

PROCEEDINGS

Gateau potatoes with sauce and fried eggplant

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, merge a little’ of sugar (if like me you prefer a little past’ the sweetest), 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 potato dough remained and grease the gateau surface lightly with extra virgin olive oil or, If you prefer, with a little’ of 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!

TIPS

If you want to give a more rustic look gateau, you can sprinkle the surface, greased with oil or butter, with breadcrumbs.

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2 comments

elisabetta corbetta 26 September 2018 at 08:47

I love it

Reply
Ada Parisi 27 September 2018 at 16:29

Thanks!

Reply

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