An interesting combination of eggplant, shrimp and Italian prosciutto ham - all baked in the oven under the aromatic Bechamel sauce. Such an exquisite dish does not take more than forty minutes to cook.
It is necessary
- For two servings:
- - 100 g prosciutto ham;
- - 1 large eggplant;
- - 12 medium-sized shrimps;
- - 2 cloves of garlic;
- - 30 g each of butter, cheese, flour;
- - 1 glass of milk;
- - 3 tbsp. tablespoons of olive oil;
- - paprika or cayenne pepper, pepper, salt.
Instructions
Step 1
Cut the eggplants into slices and fry them in a skillet in olive oil. Peeling is not required. Place the eggplant slices on paper towels and blot to remove excess fat.
Step 2
Cut the cloves of garlic into 2 parts, rub the bottom of the baking dish with garlic. Put the eggplants in it, salt a little. Just don't overdo it with salt - the ham itself is salty. Season the eggplant to taste. Top them with slices of ham. Peel the medium-sized shrimp and place on top of the prosciutto ham.
Step 3
Now prepare the white Bechamel sauce. Melt the butter in a heavy-bottomed saucepan, add flour, stir to remove any lumps. Pour in the warmed milk, cook until thickened over medium heat, stirring occasionally. Season with pepper and salt, add grated cheese. Cool the resulting sauce a little, pour the shrimp on top evenly. Sprinkle with paprika or cayenne pepper. Paprika is an option for those who do not particularly like spicy foods. Place the dish in the oven.
Step 4
Bake the eggplant with prosciutto and shrimp for 10 minutes, do not overdo it in the oven, because the eggplant and ham are ready, and the shrimp cook very quickly. As soon as the dish is browned, immediately remove it from the oven. Serve warm.
