The Eggplant Pie with Ham and Scamorza is always a winning dish, complete and tasty, but above all very simple and quick to make.
On these very hot days it can also be served lukewarm and prepared well in advance, it is an even tastier alternative to fried eggplant parmigiana.
Follow my recipe carefully and let me know if you liked it!!
If you are looking for eggplant recipes, check out these:

Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 3
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer, and Autumn

278.37 Kcal

calories per serving

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Energy 278.37 (Kcal)
Carbohydrates 6.59 (g) of which sugars 3.85 (g)
Proteins 24.13 (g)
Fat 17.75 (g) of which saturated 4.51 (g)of which unsaturated 4.10 (g)
Fibers 2.99 (g)
Sodium 824.10 (mg)

Indicative values for a portion of 93 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2 eggplants
7 oz oz cooked ham
3.5 oz oz scamorza
1 oz oz Parmesan cheese
to taste salt

Tools

1 Loaf Pan
1 Grill

How to Make Eggplant Pie with Ham and Scamorza

Take the eggplants, wash them and cut off the stem; then slice them into approximately 1/2 inch thick slices.
In a non-stick pan, grill the eggplants on both sides. Then, salt them and set aside.
Line a loaf pan with parchment paper, then alternate layers of eggplants, ham, scamorza, and Parmesan cheese. You can make as many layers as you like!
In my version, I made a total of 4 layers.
Finish with breadcrumbs, a drizzle of oil, and Parmesan cheese, bake at 375°F for about 20 minutes.
Remove from the oven and serve the pie while still hot!