Baked Eggplant and Potatoes with Melty Scamorza Cheese

Baked Eggplant and Potatoes with Scamorza
Category: Side Dishes
Servings: 6

Ingredients

Instructions

1. Boil the Potatoes
   Begin by placing the potatoes in a pot of water and bringing them to a boil. Let them cook for about 20 minutes, or until tender.

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2. Prepare the Potatoes
   Once the potatoes are done, remove them from the pot and peel them. Slice the potatoes into round discs, about 5 mm thick.

3. Prepare the Baking Dish
   Take a baking dish and drizzle a little extra virgin olive oil to coat the bottom. Add a pinch of salt, freshly ground black pepper, and some thyme leaves.

4. Layer the Vegetables
   Layer the sliced potatoes into the prepared baking dish. Add the eggplant slices on top, arranging them evenly over the potatoes.

5. First Bake
   Place the baking dish in a preheated fan oven at 180°C (350°F) and bake for 20 minutes, allowing the vegetables to soften and start to caramelize.

6. Add Scamorza Cheese
   While the vegetables bake, slice the scamorza cheese into thin rounds. After the 20-minute baking time, remove the dish from the oven and arrange the cheese slices on top of the vegetables.

7. Final Bake
   Return the dish to the oven for another 5 minutes, or until the scamorza cheese has melted and turned golden brown.

8. Serve
   Once the cheese has melted, remove from the oven, and your Baked Eggplant and Potatoes with Scamorza is ready to be served!

Tips for Success:

• If you prefer a creamier texture, you can add a layer of ricotta cheese or a sprinkle of Parmesan before baking.
• For an extra flavor kick, consider adding minced garlic or a few fresh basil leaves to the layers of vegetables.

This comforting side dish pairs beautifully with roasted meats or as a standalone vegetarian option. Enjoy the perfect balance of tender potatoes, savory eggplant, and melty scamorza cheese in every bite!