Baked Eggplant with Tomato, Basil, and Scamorza Cheese

Instructions:

Step 1: Prepare the Eggplant

Start by washing the eggplants thoroughly. Cut them into 1/2-inch thick rounds. Sprinkle the slices with salt and let them sit for about 15 minutes. This helps to draw out any bitterness and excess moisture. After 15 minutes, pat the slices dry with a paper towel to remove the excess water.

Step 2: Roast the Eggplant

Preheat your oven to 375°F (190°C). On a baking sheet lined with parchment paper, arrange the eggplant slices in a single layer. Drizzle olive oil over the slices and sprinkle with a little salt and pepper. Roast in the oven for about 20-25 minutes, turning halfway through, until the eggplant is soft and lightly golden brown.

Step 3: Prepare the Tomato and Basil Topping

While the eggplant is roasting, heat a small amount of olive oil in a pan over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant. Add the chopped tomatoes to the pan, stirring occasionally, and cook for 10-12 minutes until the tomatoes break down and form a sauce. Season with salt, pepper, oregano, and red pepper flakes, if using. Add the fresh chopped basil towards the end of cooking, allowing it to wilt into the sauce.

Step 4: Assemble the Dish

Once the eggplant slices are done roasting, remove them from the oven. Spoon the tomato-basil mixture generously onto each eggplant slice. Top each slice with a piece of Scamorza cheese.

Step 5: Final Bake

Return the eggplant to the oven for another 10-15 minutes, until the cheese has melted and turned golden and bubbly. If you like a bit of crispy cheese on top, you can briefly broil the dish for 1-2 minutes at the end.

Step 6: Serve and Enjoy

Once baked, remove the eggplant from the oven and garnish with extra fresh basil, if desired. Serve the baked eggplant warm as a side dish to your favorite main course, or enjoy it on its own for a light yet filling vegetarian meal.

Tips and Variations:

• Vegan Version: For a vegan alternative, simply swap out the Scamorza cheese for a plant-based cheese or skip the cheese altogether and add some toasted breadcrumbs for a crunchy topping.
• Extra Flavor: To elevate the flavor further, consider drizzling a balsamic reduction over the top just before serving.
• Add Protein: If you’re craving some protein, you can top the baked eggplant with grilled chicken or a poached egg for added richness.

Why This Dish is Special:

Baked Eggplant with Tomato, Basil, and Scamorza Cheese brings together a harmonious mix of fresh and simple ingredients that taste extraordinary. The soft, savory eggplant is complemented by the juicy, tangy tomatoes, while the basil infuses a fragrant herby freshness. The Scamorza cheese adds a layer of smoky richness, elevating this dish to new heights.

Whether served as a side dish, a vegetarian main course, or part of a Mediterranean-inspired feast, this recipe is a guaranteed crowd-pleaser. Plus, it’s quick, simple, and loaded with healthy ingredients, making it perfect for both weeknight dinners and special occasions.

Enjoy this delightful dish that brings the flavors of Italy straight to your table!