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Eggplant tower with scamorza cheese, pesto and fresh tomatoes

Eggplant slices layered with fresh tomatoes, flavoursome pesto and smoked scamorza, a traditional cheese from Italy!
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Appetizer
Cuisine: Italian, Mediterranean
Servings: 2 people
Author: Lena

Ingredients

  • 1 eggplant sliced into 0,3 cm thick slices
  • olive oil
  • 2 tomatoes sliced into 0,3 cm thick slices
  • 8 thin slices scamorza cheese or alternatively mozzarella
  • 200 g pesto bought or selfmade
  • 1 tbsp chopped parsley

Instructions

  • Sprinkle some rough salt over the eggplant slices and let it soak for 10 to 30 minutes to reduce the water content in the eggplant.
  • Preheat the oven to 200 degrees Celsius or 392 degrees Fahrenheit.
  • Fry the eggplant slices in a saucepan with some olive oil until golden brown.
  • Then start to stack the tower: first an eggpplant slice, then a slice of cheese, two slices of fresh tomatoes and a little pesto.
  • Repeat this step and finish the tower with one last eggplant slice. Put the tower in the oven for 8 minutes to melt the cheese.
  • Serve the eggplant tower with some olive oil, a little bit of pesto and chopped parsley. If you want to make a high tower, easily stack two finished towers one upon the other.