Eggplant al Forno with Nduja, Prosciutto & Giorgio's Mozzarella

Eggplant al Forno with Mozzarella

Serves: 4-6 people

Prep: 15 mins

Cook: 25 mins

Total: 40 mins

Ingredients

2 large eggplants

250g smoked scamorza, sliced

4–6 slices prosciutto

60g pangrattato (toasted breadcrumbs)

For the ’nduja tomato sauce‍

400ml good-quality tomato passata

80g ’nduja

1 garlic clove, whole

Extra virgin olive oil

Sea salt

Freshly cracked black pepper

Fresh basil leaves, roughly chopped

Instructions

Step 1

Preheat the oven to 200°C.

Step 2

Slice the eggplants lengthways into slices about 1cm thick. Brush lightly with olive oil, season with salt and pepper, and roast in a 200°C oven for 15 minutes, or until tender and lightly golden.

Step 3

To make the sauce, add a generous drizzle of olive oil in a saucepan over medium heat and gently cook the garlic until fragrant. Add the ’nduja and allow it to melt into the oil. Stir in the tomato passata, season with salt and freshly cracked black pepper, and simmer for 10–15 minutes until rich and slightly thickened. Remove the garlic and set aside.

Step 4

Spread a little of the sauce over the base of a baking dish. Arrange a layer of roasted eggplant, followed by slices of smoked scamorza and pieces of prosciutto, then spoon over some of the sauce. Continue layering until all the ingredients are used, finishing with sauce and scamorza. Sprinkle the pangrattato over the top and bake at 180°C for 20–25 minutes, until bubbling and golden.

Step 5

Scatter with chopped basil and finish with a drizzle of extra virgin olive oil before serving.

Step 6

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Step 9

Notes

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