How to make
Cut the eggplant and zucchini lengthwise. Grill them on the grill pan and then season them with salt and a little olive oil.
Blanch the tomatoes for a few minutes in boiling water. Peel them, remove the seeds and cut them into small cubes.
Fry the finely chopped garlic cloves in a pan with 1/2 cup of olive oil. Add the diced tomatoes and tomato paste. Pour a 1/2 cup of warm water. Season with salt and a pinch of fresh marjoram. Cook the sauce, until it has thickened.
Cover a baking pan with baking paper. Grease it with a little olive oil.
Begin to arrange a row of eggplant, add the tomato sauce and sprinkle with the grated scamorza. Then arrange a row of zucchini and again tomato sauce and scamorza.
You can arrange two portions of the meal from the products indicated in quantity.
Bake at 390°F (200°C) in a preheated oven for 10 minutes.
Serve the dish warm, but it's also delicious chilled!
