Sbriciolata di patate e melanzane – this is how beautiful the name of this dish sounds in Italian. Delicious and satisfying, quite simple, but with its own twist. Try it before the eggplant season is over.
Boil the potatoes until ready in the "uniform", cool slightly and peel.
Cut the eggplant into small cubes and fry in a pan.
Season to taste with salt and pepper (I also add a little dry garlic and oregano).
Crush the potatoes with a pusher or pass them through a press.
Season it with salt and ground black pepper, add starch, grated cheese, baking powder and a little oil.
Here is such a mass is obtained - plastic and soft.
Cover the split baking dish (20-22 cm in diameter) with baking paper.
Divide the potato mass into unequal 2 parts: the one that is larger will go to the base, and the other to the top.
Form a base with small sides, lightly tamping most of the potatoes.
Put the fried eggplant cubes on top of it.
If desired, put mozzarella slices on the eggplant or sprinkle with any other cheese that melts easily.
From the remaining potato mass, form small lumps and spread on top of the casserole.
Put the form in the oven, preheated to 180° C, and bake for about 35 minutes. If the surface of the casserole remains pale, you need to put it under the grill for a couple of minutes and brown it.
Serve warm (not hot) or at room temperature (we prefer it warm).
As you can see, there are no eggs in this casserole, but the mass is plastic and easily formed. In addition, thanks to the presence of baking powder, mashed potatoes remain tender even after cooling. I can't say how much the addition of starch affects the texture here, I didn't try to cook without it, because the result suits me.
Alternatively, you can make this casserole with mushrooms (400 g) and add a little truffle oil to the potatoes. Bon Appetit!