Eggplant Scaccia
From klo66 15 years ago
- 40 minutes to make
- Serves 8
I finally got my aunt to give me the recipe. What initially intimiated me was the bread dough, but now I use frozen pizza dough and it's fantastic.
Ingredients
- 3 eggplants (large) – sliced ¼” thick shopping list
- 3 onions (Med- Large) - sliced shopping list
- 1½ cup fresh parsley – chopped shopping list
- 1½ cup fresh basil – chopped shopping list
- 1 cup toasted bread crumbs (add garlic powder after toasted) shopping list
- 3 eggs slightly beaten (optional) shopping list
- ½ lb Provolone – grated (optional) shopping list
- ½ cup olive oil shopping list
- 2 – 15 oz crushed tomatoes shopping list
- 3 Pillsbury Ready pizza dough shopping list
- This recipe will make three breads (which you can freeze). shopping list
- You can also use spinach. If you decide to use spinach, leave out cheese and onion and add golden raisins. shopping list
How to make it
- Peel and slice eggplant – ¼ inch thick.
- Parboil eggplant until almost transparent (or fry until golden brown). Drain in colander. Set aside.
- Slice and sauté onions, add tomatoes and cook until thickened.
- Toast Bread Crumbs (then add garlic powder).
- Mix eggplant in tomatoes, parsley, basil, provolone, eggs and toasted bread crumbs.
- Salt and pepper to taste.
- Mix well. Let cool to room temperature.
- Prepare dough by flatten onto a cookie sheet. Spread mixture on dough and fold (tri-fold).
- Bake at 350° for 40-50 minutes.
- Cool on brown paper bags.
- Makes 4
People Who Like This Dish 4
- jo_jo_ba Oshawa, CA
- pleclare Framingham, MA
- greekgirrrl Long Island, NY
- klo66 Denville, NJ
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The Rating
Reviewed by 2 people-
I am making this tomorrow! Thanks!
greekgirrrl
in Long Island loved it
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I sent you a pm with a couple of questions regarding this recipe! Thanks!
greekgirrrl
in Long Island loved it
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