Aubergines timbale (Timballo di melanzane, region Molise)

Ingredients (4 servings)

4 big aubergines (eggplants)

butter – 50 g

fresh, sliced uncured ham (prosciutto crudo) – 200 g

scamorza cheese – 200 g

3 eggs

flour – 50 g

grated parmesan – 50 g

sunflower oil (to fry) and salt

 Preparation

Slice the aubergines and arrange them in layers in a large bowl. Sprinkle some salt between each layer so that the vegetable looses its bitter liquid. Squeeze the aubergines, flour and fry them. Place the fried aubergines on paper towel and season with salt.

Slice the scamorza cheese, whisk the eggs and add the parmesan. Smear an oven tray with some butter and arrange a layer of aubergines, a layer of ham slices, one of sliced scamorza and some tablespoons of the egg-parmesan mixture. Repeat the layers until you have finished all ingredients and put some butter curls on top.

Preheat the oven to 180° and cook for 30-40 minutes. Serve hot.

For a lighter version, grill the aubergines instead of frying them.