It must have been more than fifteen years ago when I happened to find an Italian cookbook and this recipe in it. We have done this dish very often, but unfortunately I can’t remember either the name of the book or the author. Therefore I can’t put the original recipe here, but because this is so delicious, I’ll put my own version for you to test.
In the original version eggplants were a very important part of the whole serving, but we have made this even without because not all of my family members do like the taste of eggplant. I think eggplants are delicious, but one absolutely must remember to “make them cry” to strip all the bitterness.
Because all the ingredients must be spread on a baking tray so that they are not on top of each other, you can’t make very big portions at a time. Convection oven is one possibility, but at least in my oven it makes the baking time longer and you have to change the place of trays at least once. Lower tray does not cook as well as the upper one and the surface does not brown as nicely.
Tags: potato potatoes eggplants baked potatoes and eggplants Italian cuisine