Summer, the season of vegetables in all their colors and shapes. Eggplants are at their peak right now, so I decided to bake them, and the result was a very tasty Eggplant and Smoked Scamorza Pie. It can be served as a main dish, or in small squares as an appetizer, or cooked in individual ramekins.
Recipe from 08/28/2016 updated
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Recipes with eggplants by clicking the links below
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
- Energy 299.79 (Kcal)
- Carbohydrates 18.28 (g) of which sugars 7.81 (g)
- Proteins 11.15 (g)
- Fat 21.64 (g) of which saturated 3.91 (g)of which unsaturated 1.46 (g)
- Fibers 6.49 (g)
- Sodium 383.68 (mg)
Indicative values for a portion of 170 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
- 4 slices smoked scamorza
- 1/4 cup grated Parmesan
- Half teaspoon thyme
- 1 clove garlic
- 1/4 cup breadcrumbs
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon fine salt
Tools
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- Food Scale
- Cutting Board
- Frying Pan
- Baking Dish 8.7 x 5.1
Steps
Preheat the convection oven to 356 degrees Fahrenheit. Wash the eggplants, remove the skin with a peeler, and cut them into cubes. Sauté them in a frying pan with 2 tablespoons of olive oil, minced garlic, and salt. Stir and let them cook on low heat, covered, for 20 minutes. Oil the baking dish and sprinkle it with 2 tablespoons of breadcrumbs.
Pour half of the eggplants, add a few pinches of thyme, a sprinkle of Parmesan, and lay thin slices of smoked scamorza on top, then cover with the remaining eggplants, more Parmesan, the remaining breadcrumbs, and a drizzle of olive oil. Bake and cook for 20 minutes. Serve the Eggplant and Smoked Scamorza Pie warm.
