tagAlt.Feuille of Provolone Tomato Eggplant

Feuille of Scamorza, Tomato and Eggplant

An elegant yet simple recipe featuring cheesy eggplant and velvety tomatoes.

  • ( Scored 5 on 1 reviews )

Georgia J. Bromley:

Being a huge fan of traditional Italian parmiggiano, I had a feeling I'd like this dish, but I wasn't prepared to go totally nuts for it. It's SOOOO...

read all reviews...

Eggplant feuille is a perfect appetizer to serve during long summer days: it is light yet filling, delicious, and looks amazing!

Eggplants are summer's favorite vegetable, and paired with velvety tomato pulp and typical Italian cheese, this appetiser is the perfect mkediterranean dish.

Very easy to make, it is ideal to enjoy warm or at room temperature, although the melted cheese is an added touch of heaven in our opinion!

For more great recipes, don't hesitate to check out our Recipe Index, filled with Italian recipes which are perfect for your kitchen.

Don't forget to check out our wine selection for the perfect pairing with your recipes!

 

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Ingredients

for 4 servings

Eggplant Feuille Ingredients

  • Eggplant 1
  • Canned tomato 600 grams
  • Scamorza cheese 400 grams
  • Salt as needed
  • Red Chili Flakes as needed
  • Extra-virgin olive oil as needed

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Garda DOC Spumante Wine

0.75l

Elegant, modern and bright - a very special bottle of bubbles

View product

Preparation

for 4 servings

Step

1

Of 3

Prepare the Eggplant

Cut the eggplant into slices that are 1.5/2cm high.  Heat a grill pan with enough oil to coat the pan, and add 3 smashed garlic cloves (skin on). 

Place eggplant slices into pan and allow to grill on both sides of the eggplant, until each slice retains a lovely bronze color. 

Remove from heat, and place on plate lined with paper towels to drain excess oil.  Repeat until all eggplant has been grilled. 

Place eggplant slices onto a cooking sheet lined with parchment paper and roast in 120C (do not preheat oven) oven for approximately 1 hour.  


 

Step

2

Of 3

Prepare the Tomato Sauce

While eggplant is roasting, finely mince 2 cloves of garlic, and allow to sauté in olive oil until lightly golden brown. 

Add tomato pulp, allow to cook over low heat until excess water has evaporated and the sauce has reduced.  


 

Step

3

Of 3

Complete the Dish

After one hour roasting time, remove the eggplant from the oven, and cover each slice with a piece of provolone. 

Top the cheese with a spoonful of tomato sauce, then another slice of eggplant. 

Top with another spoonful of tomato sauce, and a dash of olive oil.  Broil until cheese appears slightly melted, remove from heat. 

When serving, garnish with another bit of olive oil and a few clean basil leaves.  


 

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

Garda DOC Spumante Wine

0.75l

Elegant, modern and bright - a very special bottle of bubbles

View product

...Great Italian Goddies!

Garda DOC Spumante Wine

0.75l

Elegant, modern and bright - a very special bottle of bubbles

View product

Valtènesi Rosa Wine

0.75l

Valtènesi Chiaretto, a real and proper enological exclusivity of the Brescian Riviera of Lake Garda.

View product

Kados - IGT Terre Siciliane Wine - Duca di Salaparuta Estate

0.75l

Kados is a IGT Terre Siciliane structured white wine by the Duca di Salaparuta Estate in Sicily

View product

Garda DOC Spumante Wine

0.75l

Elegant, modern and bright - a very special bottle of bubbles

View product

Valtènesi Rosa Wine

0.75l

Valtènesi Chiaretto, a real and proper enological exclusivity of the Brescian Riviera of Lake Garda.

View product

Kados - IGT Terre Siciliane Wine - Duca di Salaparuta Estate

0.75l

Kados is a IGT Terre Siciliane structured white wine by the Duca di Salaparuta Estate in Sicily

View product

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Reviews

G

Georgia J. Bromley Monday 17th of May 2021

Eggplant and Mozzarella combo

Being a huge fan of traditional Italian parmiggiano, I had a feeling I'd like this dish, but I wasn't prepared to go totally nuts for it. It's SOOOO GOOD. Totally a winner to make for special dinners - give it a shot at your next fancy feast.

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