- 2 big round purple eggplants
- Half bottle of ‘Organic Sicilian tomato sauce’
- 1 slice of fresh ginger and 1 tsp of powdered turmeric
- Fresh parsley
- 2 mozzarella
- 3 thick slices of scamorza
- Oil, salt, pepper
Cut the eggplants in slices 4/5 mm thick. Season them with salt, pepper and olive oil and cook them in the oven at 200 °C for about 20 minutes.
In the meantime prepare the tomato sauce. Warm up 2 tbsp of olive oil and add to it the minced ginger, cook for about 3 minutes. Add the tomato sauce, the turmeric, some salt and pepper to your liking. Stir everything in and bring it to a boil. Lower the heat, cover with a lid and let the sauce cook for about 15 minutes.
While waiting, cut the mozzarella and the scamorza in cubes and set aside. Chop the fresh parsley.
When all the parts are ready, assemble the dish. One slice of eggplant, some tomato sauce (spread over the whole surface of the eggplant), fresh parsley, mozzarella cubes and scamorza cubes. Continue until the eggplant slices are over. Finish with some tomato sauce and scamorza on top. You should get something like 6 small portions of 3 eggplant layers each. Bake them in the oven at 180°C for 10 to 15 minutes. When ready, grind some pepper and add some fresh olive oil. Let them cool down for about 5 minutes and enjoy!