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Zucchini and eggplant stacks with scamorza cheese
For 2 servings
1 small striped aubergine (eggplant)
1 small courgette (zucchini)
2,8 oz smoked scamorza cheese
2 tablespoons semolina
1 teaspoon dried oregano
fine sea salt
freshly milled black pepper
1,3 l sunflower oil
Cut the aubergine and the courgette in thin slices.
Cut the scamorza cheese in slices and set aside.
In a dish mix the semolina, the origano, a pinch of salt and some pepper.
Dredge the aubergine and courgette slices in the semolina mix and press them to make the semolina stick to them.
Heat the oil in the fryer to 350 F.
Heat the oven to 390 F.
Put the basket in the fryer and fry the aubergine and courgette slices a handful at a time, for about 2 minutes or until they turn pale golden.
Drain on kitchen paper.
Line an oven tray with some parchment paper and sit on it two little towers alternating slices of aubergine, scamorza cheese and courgette. Put in the oven for 5 minutes or until the cheese begins to melt.
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