Here is a baked eggplant and tomato casserole with a fragrance reminiscent of summer, home, and family lunches on the terrace.
This eggplant gratin with tomatoes and smoked scamorza cheese and the tasty addition of cooked ham is a recipe that captivates at first glance, with its neat and delicious layers, and at first bite, with the irresistible combination of grilled vegetables, melting cheese, and flavorful cold cuts.
Perfect to serve as a main dish or a delightful second course, it is a versatile preparation that suits any occasion: from a dinner with friends to a Sunday lunch to a cold buffet on warmer days.
The grilled eggplants remain light yet tasty, the beefsteak tomatoes add freshness and sweetness, while the scamorza cheese, smoked or classic as you prefer, cooked ham or speck and grated cheeses provide creaminess and flavor.
The aromatic touch of oregano, basil, and marjoram ties everything together in a dish that speaks the language of simple, genuine, and love-filled cooking.
A delicious dish to prepare in advance, which cuts into perfect slices and can be enjoyed both hot and at room temperature, even on the beach or at a picnic. And if there’s any left over, it’s even better the next day!
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Always on the EGGPLANT RECIPES THEME, here are some more suggestions just below:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 35 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 3 round eggplants
- 2 tomatoes
- 7 oz smoked scamorza cheese
- 6 oz cooked ham
- 1 cup breadcrumbs
- 1.75 oz grated Parmesan cheese
- 1 tablespoon dried oregano
- 5 tablespoons extra virgin olive oil
- to taste basil
- to taste salt
- to taste pepper
Tools
- Baking Dishes
- Knives
- Grills
I always prepare it like this, and it’s a success!
We start by cleaning the eggplants, washing them, and cutting them into slices.
I grill them on both sides for 4/5 minutes.
I also wash the tomatoes and cut them into slices.
I also slice the scamorza cheese.
In a bowl, I mix the breadcrumbs with grated cheese, oregano, salt, and pepper, creating a delicious coating.
I pour a little olive oil into the baking dish and start layering eggplants and tomatoes, alternating them with ham and scamorza cheese, continuing until all ingredients are used up.
I then sprinkle everything with the previously mixed aromatic blend and add a drizzle of extra virgin olive oil.
I bake in a preheated oven at 350°F, cooking this tasty summer vegetable dish for about 40 minutes or depending on your oven’s characteristics.
Once cooked, I let it cool and serve it hot and melty at the table!
Enjoy your meal and happy cooking!
Annalisa
