An interesting combination of eggplant, shrimp and Italian prosciutto ham - all this is baked in the oven with aromatic Bechamel sauce. It does not take more than forty minutes to prepare such an exquisite dish.
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You will need
- In two servings:
- - 100 g prosciutto ham;
- - 1 large eggplant;
- - 12 medium-sized shrimp;
- - 2 cloves of garlic;
- - 30 g of butter, cheese, flour;
- - 1 glass of milk;
- - 3 tbsp. tablespoons of olive oil;
- - paprika or cayenne pepper, pepper, salt.
Instruction manual
1
Cut the eggplants into circles, fry them in a skillet in olive oil. Peeling is not required. Put eggplant slices on paper towels, pat it dry to remove excess fat.
2
Cut the cloves of garlic into 2 parts, rub the bottom of the baking dish with garlic. Put eggplant in it, add a little salt. Just do not overdo it with salt - the ham itself is salty. Pepper eggplant to taste. Put slices of ham on top of them. Peel the medium-sized shrimp, put the prosciutto on top of the ham.
3
Now make white bechamel sauce. In a saucepan with a thick bottom, melt the butter, add flour, mix to get rid of lumps. Pour in warmed milk, cook until thickened over medium heat, stirring occasionally. Pepper and salt, add the grated cheese. Cool the resulting sauce a little, evenly pour the shrimp on top. Sprinkle with paprika or cayenne pepper. Paprika is an option for those who do not particularly like spicy. Put the mold in the oven.
4
Bake eggplant with prosciutto and shrimp for 10 minutes, do not overexpose in the oven, because the eggplant and ham are ready, and the shrimp are cooked very quickly. As soon as the dish is browned, immediately remove it from the oven. Serve warm.