Potato and eggplant flan: a delicious dinner and more!

Today’s recipe is for a dish that can go very well for both lunch and dinner! It’s an appetizing aubergine and potato flan with cheese: it’s easy to prepare and the whole family will love it! Basically just mix the ingredients and then bake!

Let’s take a closer look at how it is prepared.

Potato and eggplant flan: a delicious dinner and more!

The ingredients

3 aubergines – 9 potatoes – 2 eggs – 4 tablespoons of Parmesan cheese – 4 tablespoons of breadcrumbs – 120 g of scamorza or other cheese – Salt, pepper, oregano to taste – Olive oil to taste

The preparation

The first thing is to cook nine potatoes (they are about 800 grams) in a saucepan with abundant water that we put on the fire.

Now we take three rather large aubergines (about 800 grams also in this case) and cut them in half lengthwise, then prick the flesh with the prongs of a fork. Once this is done, we place them on a baking tray lined with baking paper and cook them at 200 degrees for half an hour.

Now let’s recover the boiled potatoes and peel them, then mash them like a puree inside a deep and pretty big bowl.

Now with a knife we ​​remove the “skin” from our cooked aubergines and pour the pulp into the potatoes. We chop this pulp with a knife and a fork (observe how in the video below) and then we mix it together with the potatoes with a wooden spoon.

Now break two eggs into this mixture, season with salt, pepper and oregano and then mix well. Now add four tablespoons of breadcrumbs and four of Parmesan, then mix again.

Now on a cutting board we slice 120 grams of scamorza. Now we get a pan and brush the bottom with oil, then we spread some breadcrumbs on it and then we lay half of the dough on it that we have created so far.

We level and then arrange the scamorza slices on top, then pour the other half of the dough, level, sprinkle with breadcrumbs, wet with a drizzle of oil and then put in the oven at 200 degrees for 35 minutes.

Good job, have fun and bon appetit!