Sandwich di melanzane
Directions
- 1Slice the eggplant into thin slices.
- 2On a baking sheet with parchment paper, distribute the shredded scamorza and some parmesan.
- 3Arrange the eggplant slices next to each other in this way.
- 4Season with oil, salt, herbs to taste and a pinch of pepper.
- 5Add another bit of scamorza on top.
- 6Bake at 180 degrees for about 20/25 minutes.
- 7Once ready, let it cool.
- 8Turn the eggplant sandwich upside down and fill it on the other side with Robiola, Bresaola, tomato slices seasoned with oil, oregano and salt, and arugula.
Ingredients
- 1 melanzana
- 200 g scamorza affumicata grattugiata
- 100 g parmigiano grattugiato
- q.b. olio extravergine d’oliva
- q.b. sale
- q.b. rosmarino tritato
- q.b. origano
- 200 g robiola
- 100 g bresaola
- q.b. pomodori
- q.b. rucola
- pizzico pepe
Equipment
knifecutting boardbaking sheetbaking paperoven