Prep. time: 25 minutes
Cook Time: 70 minutes Difficulty: 1 out of 5 Serve: 4
Ingredients for a 9x3 inches baking dish: 1 medium Eggplant 1 medium Zucchini 2 medium Potatoes 1 Pepper 1 cup of Smoked scamorza cheese, sliced 1/3 cup of PDO Parmesan Cheese 1/2 cup of Breadcrumbs Salt qb Black pepper qb Extra virgin olive oil qb
To prepare the vegetable pie, start by washing and drying all the vegetables. Slice eggplant first, season with sea salt and let it sit for 20-30 minutes, then then dry It with paper towel. Meantime slice zucchini, potatoes and pepper. Grease a baking dish and line the base with breadcrumbs. Layer your vegetables. Each layer sprinkle with oil, salt and pepper, then add a few slices of scamorze, a little Parmesan and a little breadcrumbs. At this point you can repeat the steps for all the vegetables. On the last layer sprinkle with the oil and finish with salt, pepper, Parmesan and breadcrumbs. Then proceed with the cooking in an oven, preheated to 350°, for the first 40 minutes uncovered and about 45-50 minutes more covered with tinfoil. Once ready, let it cool. Transfer to a serving dish and serve!
The choice of cheese can be at your convenience. Alternatively, substitute for Smoked scamorza cheese would be a ball of mozzarella and some smoked cheddar.