Zucchini and eggplant stacks with scamorza cheese
Ingredients per 2 Portions
striped eggplant, 1 small
smoked scamorza cheese, 2,8 oz
semolina, 2 tablespoons
dried oregano, 1 teaspoon
fine sea salt, to taste
freshly milled black pepper, to taste
sunflower oil, 1,3 l
Cut the eggplant and the zucchini in thin slices.
Cut the scamorza cheese in slices and set aside.
In a dish mix the semolina, the origano, a pinch of salt and pepper.
Dredge the eggplant and zucchini slices in the semolina mix and press them to make the semolina stick to them.
Heat the oil in the fryer to 350°F.
Heat the oven to 390°F.
Put the basket in the fryer and fry the eggplant and zucchini slices a handful at a time, for about 2 minutes or until they turn pale golden.
Drain on kitchen paper.
Line an oven tray with some parchment paper and sit on it two little towers alternating slices of eggplant, scamorza cheese and zucchini. Put in the oven for 5 minutes or until the cheese begins to melt.
Debora Troni – Busy Bee (Il Deborino)
I’m from Tuscany but I lived in Britain for several years before coming back to Italy and settling in Mantua where I live with my husband.
I’ve travelled all over the world and this, along with my experience of living abroad have enriched my knowledge about the traditions and culinary cultures of other Countries.
I’ve always been drawn to conviviality and storytelling so in 2009 I started my blog in order to share my culinary experiments. The decision to give the blog an international appeal by publishing my posts both in Italian and in English is consistent with the contents of the blog itself: a mix of excellent traditional Italian dishes and food from all over the world all cooked with curiosity and passion.