Eggplant Charlotte with Creamy Piave Cheese Filling

Begin by thoroughly washing your ripe tomatoes, removing any blemishes, stems, or leaves. Dice them into uniform 1-inch cubes for even cooking. Clean the red bell peppers, slicing them thinly and discarding all seeds to prevent bitterness.

Heat a generous splash of extra virgin olive oil in a high-sided saucepan. Add lightly crushed garlic cloves and sauté until golden and aromatic. For a touch of heat, toss in a few slices of fresh chili pepper according to your preference.

Introduce the diced tomatoes, stirring them to coat in the fragrant oil. Reduce the heat to medium-low, simmering gently for about 20 minutes until the sauce thickens to a semi-dense consistency. Stir occasionally, ensuring nothing sticks to the pan. Season with salt and freshly ground black pepper to taste. Let the sauce simmer for a few extra minutes to meld the flavors, stirring one last time.

At this point, you can blend the sauce with an immersion blender for a velvety finish, or leave it rustic if you prefer a chunkier texture. Any leftover sauce can be refrigerated for up to several days and used for other dishes.

Rinse and dry your eggplants thoroughly. Using a peeler, remove strips of skin in an alternating pattern, which helps the slices hold their shape while adding visual appeal. Cut the eggplant into round slices approximately 1.5 centimeters thick.

In a wide sauté pan, pour in enough high-quality olive oil and heat until it shimmers. Test the temperature by placing one eggplant slice in—if it sizzles immediately, the oil is ready. Fry the slices in batches, turning as needed, until each one is golden brown and lightly crisped.
As you finish each batch, transfer the cooked eggplant onto a plate lined with paper towels to soak up excess oil. Allow the slices to cool slightly before proceeding to the next step.

Preheat your oven to 180°C (355°F) to ensure even baking. In a small glass, dissolve the cornstarch in a little cold water, whisking to create a smooth slurry. Finely shred the Piave cheese with your hands for optimal melting.

Place a medium saucepan over gentle heat, pouring in the kitchen cream and warming it just until it begins to steam. Stir in the dissolved cornstarch, mixing constantly to prevent any lumps from forming.

Once the cream thickens, immediately add the shredded Piave and grated Parmesan cheese, stirring until both are fully melted into a silky mixture.

Remove from the heat, then whisk in the eggs until completely incorporated. Taste and adjust the seasoning with a pinch of salt.

This creamy, cheese-laden filling will provide the signature stretch and flavor that makes this Charlotte unforgettable.