Layered Eggplant

Eggplant layered with smoked scamorza makes a great Italian appetizer or side dish.
30 min
4 People
30 min
INGREDIENTS for 4 people
  • 2 eggplants
  • 1 sprig basil
  • 7 oz tomato sauce
  • 5 oz smoked Scamorza
  • Parmigiano Reggiano cheese
  • Extra Virgin Olive Oil
  • salt t.t.

Cut the eggplants into ¼ inch rounds. Place them in a strainer and salt lightly. Let rest to release excess moisture.

After half an hour, dry the eggplant with paper towels. Then, fry the eggplant in a pan with boiling olive oil. Make sure that the slices are completely submerged. Once golden, remove the slices of eggplant using a slotted spoon and place them to cool on a paper towels.

Once cool, place them in single portion ring molds. Start with a layer of eggplant, then a layer of thinly sliced scamorza.

Drizzle with a little tomato sauce and a handful of grated Parmigiano Reggiano. Repeat until you have filled the molds.

Bake the layered eggplant in a 350°F oven for 5 minutes. Serve on individual plates with a little tomato sauce and a couple of small basil leaves.



Chef’s tips

If you don’t have individual ring molds, you can cook the layered eggplant in a normal baking dish making at least three layers.



Did you known that…

In Ancient Rome, cheese was an important part of the diet of soldiers? According to the writings of Virgil, the daily food ration for each soldier included about 30 grams of sheep’s milk cheese, which was know to give them strength.

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