A dish to eat both cold and hot is the eggplant and potato meatloaf, easy and quick to prepare.

With a super stringy heart, this meatloaf is a variant of the classic meat loaf that will satisfy everyone’s stomach and give the palate an exceptional taste.

It will be perfect both to serve as a second course and as a main dish.

Eggplant and potato meatloaf: ingredients.

The ingredients to use are the following:

• 80 g of Parmesan
• Extra virgin olive oil as needed
• Breadcrumbs as needed
• 350 g of potatoes
• Pepper just enough
• 2 eggs
• 650 g of aubergines
• 150 g of cooked ham
• 250 g of smoked scamorza cheese
• Salt just enough

Procedure.

The first thing to do is to reduce the aubergines into cubes after having washed them and removed the peel. Having completed this simple operation, immerse them in a pot, placed on a stove, filled with previously salted and hot water. Cook the aubergines for 15 – 20 minutes and when they are soft, transfer them to a colander and then let them cool to room temperature.

In the meantime, let’s also boil the potatoes, remove the peel and then take them to a bowl to mash them well.

When the preparations are cold, take them to the same bowl, after having squeezed the aubergines well between your hands. Then let’s add the grated cheese and eggs and season with pepper and a little salt.

Then mix the ingredients well and then add the breadcrumbs to make the mixture more compact.

Then we spread a sheet of baking paper on a work table and sprinkle the breadcrumbs on top. We spread our dough on top and give it a rectangular shape. At this point, place the ham and sliced ​​provola cheese on top and then roll everything up on itself until you get a compact meatloaf.

Sprinkle the breadcrumbs on top and put it in a baking dish. Then we pour a drizzle of oil and put it in a heated oven.

Bake the meatloaf for 35 minutes at 180 degrees. Attention: while it is cooking it is important to add half a glass of white wine or vegetable broth.

Enjoy your meal.