This is a typical summer recipe of my beloved homeland. You can’t miss it on our tables during summer. Easy to prepare, it is a pleasure for the palate, especially when accompanied by excellent homemade bread to make the classic “scarpetta” with the tomato seasoned with stringy cheese!
N.B. The traditional recipe says that the eggplant needs to be deep fried before using them. In this recipe I am grilling them instead: it is less messy, less fattening but still very delicious 😉
Ingredients
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500 g tomato puree
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250 g diced Sicilian provola cheese
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150 g grated Ragusano cheese (or Pecorino cheese)
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6 eggaplants (medium size)
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1 bouquet fresh basil
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q.s. extra virgin olive oil
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q.s. table salt
Preparation
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- – pour the tomato puree in a sauce pan together with a pinch of salt, the basil and a drizzle of extra virgin olive oil;
- – cook the sauce on medium heat for about 15 minutes;
- – wash, rinse and dry well the eggplants;
- – slice them into slices of about half a centimeter thick;
- – grill the aubergine slices on both sides on a hot cast-iron plate;
- – take a square baking tray (about 30cmx24cm) with high edges;
- – spread some tomato sauce onto the bottom of the tray;
- – cover with grilled slices of eggplants;
- – sprinkle with a pinch of salt;
- – spread another layer of tomato sauce onto them;
- – top with some diced cheese;
- – sprinkle with some grated cheese;
- – repeat the previous 5 steps till you complete 4 layers;
- – drizzle some extra virgin olive oil on the top;
- – bake at 180 degrees for about 25/30 minutes;
- – allow to cool down for about half an hour before serving;
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