Eggplant, Scamorza Cheese & Tomato Millefoglie

Begin by cutting the eggplant into slices approximately 1.5–2 cm thick. Warm a grill pan and add a generous drizzle of olive oil, accompanied by three whole, lightly crushed garlic cloves (leave the skins on for extra aroma).

Grill the eggplant slices until each side develops a golden-brown, slightly caramelized appearance—a key step for flavor and texture. Transfer the grilled eggplant onto a plate lined with paper towels to absorb any excess oil. Continue until all slices are grilled.

Arrange the eggplant slices on a baking sheet lined with parchment paper. Place in a cold oven, set to 120°C, and bake for one hour. This slow roasting intensifies the flavor and ensures the slices are tender yet hold their form.

While the eggplant is in the oven, finely chop two garlic cloves and sauté them in olive oil over medium-low heat until they become fragrant and lightly golden.

Stir in the tomato pulp, then let the sauce simmer gently over low heat. Allow it to reduce until most of the water has evaporated and the sauce is thick and concentrated. This step enhances the natural sweetness and umami of the tomatoes, echoing traditional Italian sugo techniques.

Once the eggplant is roasted, remove the tray from the oven. Place a slice of Scamorza cheese atop each eggplant round.

Add a generous spoonful of the aromatic tomato sauce, then layer with another slice of eggplant. Repeat the layering for a stacked effect, finishing with more tomato sauce and a drizzle of olive oil.

Broil the assembled stacks briefly until the cheese is just melted and bubbling. Remove from the oven. For garnish, top with a splash of extra virgin olive oil and freshly picked basil leaves for a vibrant finish. Serve immediately for maximum flavor, or let cool to room temperature for a lighter antipasto.