Recipes › Sandwich › Eggplant and Scamorza Sandwich Recipe

Eggplant and Scamorza Sandwich Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired sandwich features layers of crispy fried eggplant and melted scamorza cheese between grilled bread, creating a warm, creamy contrast to the tender vegetable. Scamorza, a semi-firm stretched-curd cheese from southern Italy, becomes beautifully elastic when heated, binding the components together. Perfect as a light lunch or appetizer, this sandwich captures the essence of Southern Italian street food.

Ingredients

• 1 medium eggplant (about 400g), cut into 8mm rounds
• 200ml whole milk
• 100g all-purpose flour
• 50g fine breadcrumbs
• 2 large eggs
• 200g scamorza cheese (fresh or smoked), sliced 5mm thick
• 4 slices country-style bread or ciabatta (80g each)
• 100ml neutral oil for frying
• 2 tablespoons salted butter
• 8 fresh basil leaves
• 1 teaspoon fine sea salt
• ½ teaspoon black pepper
• 1 clove garlic, halved

Instructions

1. Slice eggplant crosswise into 8mm rounds. Sprinkle with sea salt on both sides and arrange on paper towels. Let sit for 15 minutes to release moisture, then pat dry thoroughly with clean towels.

2. Set up three shallow bowls: one with milk, one with flour mixed with ½ teaspoon salt and ¼ teaspoon pepper, and one with breadcrumbs. Whisk eggs in a fourth bowl until uniform.

3. Working with one eggplant round at a time, dip into milk, coat with flour mixture, shake off excess, dip into beaten egg, then coat evenly with breadcrumbs. Place on a clean plate.

4. Heat oil in a large skillet over medium-high heat until 170°C (340°F) or until a small piece of bread browns in 1 minute. Carefully place eggplant rounds in batches without crowding, frying 3-4 minutes per side until golden brown and tender.

5. Transfer fried eggplant to a paper-towel-lined plate. While still warm, season lightly with fine sea salt and fresh cracked pepper.

6. Slice bread pieces horizontally to create sandwich bases and tops. Butter each slice lightly and rub cut sides with halved garlic clove. Place butter-side down in a hot skillet over medium heat until golden and crispy, about 2 minutes per side.

7. Assemble sandwiches on toasted bread bottoms: layer 2 basil leaves, followed by 4 fried eggplant rounds, then 3 slices of scamorza cheese, then another basil leaf. Cover with toasted bread tops.

8. Return assembled sandwiches to the warm skillet over medium heat. Cover with a lid or foil and cook for 3-4 minutes until cheese melts completely and bread is golden. Flip gently and cook uncovered for 1-2 minutes more.

Substitutions

• Provolone or fresh mozzarella can replace scamorza for a milder flavor and softer melt.
• Use panko breadcrumbs instead of fine breadcrumbs for extra crunch and lighter texture.
• Substitute eggplant with thick slices of zucchini, using the same salting and breading method.
• Replace salted butter with olive oil for frying the bread to enhance the Italian character.

Tips

• Salt the eggplant slices adequately and pat them completely dry; moisture is the enemy of crispy coating.
• Maintain consistent oil temperature for even cooking; if the temperature drops below 160°C, the eggplant will absorb excess oil and become greasy.
• Slice scamorza thin enough to melt quickly but thick enough to maintain structure; 5mm is ideal.
• Serve immediately while the bread is crispy and cheese still warm and creamy; these sandwiches do not reheat well.

This sandwich draws from the culinary traditions of Campania and Calabria in southern Italy, where eggplant (melanzane) and stretched-curd cheeses like scamorza are central ingredients. The technique of frying vegetables and serving them between bread reflects centuries of Mediterranean street food culture and the resourcefulness of rural Italian kitchens.

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