Scaccia con Melanzane Fritte

Scaccia con Melanzane Fritte is a savory stuffed flatbread originating from the Sicilian province of Ragusa. Unlike the more common rolled *scaccia* from nearby Modica, this version is assembled by layering thin, hand-stretched dough with a filling of fried eggplant, tomato sauce, caciocavallo or primo sale cheese, basil, and often breadcrumbs, then folded into a rectangular packet and baked until golden. The dish exemplifies the cucina povera tradition, transforming humble ingredients into a rich, portable meal.

A great version is distinguished by its contrast of textures: the dough should be crisp and blistered on the outside yet tender within, while the eggplant must be fried until deeply caramelized, never greasy. The filling should be moist but not soggy, with the cheese melted into the layers without overwhelming the eggplant’s smoky sweetness. In Ragusa, the dish is a specialty of the bakery *Ragusa al forno*, where, according to local guide Salvo Guarneri, it is prepared with the same care as the city’s famous *impanate*. Regional variations exist across Sicily: some versions omit tomato, others add olives or capers, and in coastal towns, anchovies or sardines may replace the eggplant. The Ragusan style, however, remains defined by its generous use of fried eggplant and a simple, well-balanced filling that lets the quality of each ingredient shine.