John Myers
Ingredients for 4 servings:
- 3 large eggplants, longish
- 200 g cheese (Scamorza – semi-hard fresh cheese)
- 100 g ham, raw
- 50 g butter
- some oil
- some flour (wheat flour)
- some salt
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Cut the eggplant into thin slices, season lightly with salt, and place on a slanted plate to remove any bitter liquid. After about 1 hour, pat dry, coat in flour, and fry in a pan with plenty of oil. Drain and place on kitchen paper to absorb any excess fat. Cut the scamorza into thin slices and the ham into thin strips. Butter an ovenproof dish and add a layer of eggplant. Distribute the ham strips and a few knobs of butter over the top, then cover with scamorza slices. Layer the eggplant again, adding all the ingredients in the order described above until they are used up. Finally, cover with a layer of eggplant drizzled with melted butter. Bake the dish in a preheated oven at 170°C for about 30 minutes. Remove from the oven as soon as it has a delicious golden brown crust and serve immediately.
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