Here is a tray of baked eggplant and tomato gratin with a scent that smells like summer, home, and family terrace lunches.
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 orderly and delicious layers, and at first bite, with the irresistible combination of grilled vegetables, melting cheese, and tasty cured meats.
Perfect to serve as a main dish or a delicious second course, it is a versatile preparation that suits any occasion: from dinner with friends to Sunday lunch, to the cold buffet on the warmest days.
The grilled eggplants remain light but tasty, the oxheart tomatoes add freshness and sweetness, while the scamorza smoked or classic to taste, the cooked ham or speck, and the 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-rich cuisine.
A delicious dish to prepare in advance, that can be cut into perfect slices and enjoyed either hot or at room temperature, even on the beach or at a picnic. And if there’s any left, it’s even tastier the next day!
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Always ON THE THEME OF RECIPES WITH EGGPLANTS, I leave you some other proposals 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
- 5.6 oz cooked ham
- 1.8 oz breadcrumbs
- 1.8 oz grated Parmesan
- 1 tbsp dried oregano
- 5 tbsp extra virgin olive oil
- to taste basil
- to taste salt
- to taste pepper
Tools
- Baking Dishes
- Knives
I always prepare it this way and it’s a success!
Let’s start by cleaning the eggplants, washing them and slicing them.
Grill them on both sides for 4-5 minutes.
Wash the tomatoes and slice them.
Slice the scamorza as well.
In a bowl, mix the breadcrumbs with the grated cheese, oregano, salt, and pepper, creating a delicious breading.
Pour a drizzle of oil into the baking dish and start layering eggplants and tomatoes, alternating with the ham and scamorza, and continue until all ingredients are used.
Then sprinkle everything with the aromatic mix prepared earlier and complete with a drizzle of olive oil.
Bake in a preheated oven at 356°F (180°C) and cook this tasty summer vegetable dish for about 40 minutes, or depending on your oven’s characteristics.
Once cooked, let it cool and serve it hot at the table!
Enjoy your meal and happy cooking!
Annalisa
