Eggplant Pizzaiola

Method

1. Slice the eggplants into rounds about 1 cm thick.
2. Slice the scamorza cheese into thin slices.
3. Slice the mozzarella into thin slices.
4. If the sun-dried tomatoes are large, cut them in half.
5. In a baking dish, drizzle a little olive oil, sprinkle with breadcrumbs, and add a bit of tomato puree.
6. Arrange the eggplant slices in the dish.
7. Cover with more tomato puree.
8. Season with olive oil, salt, and pepper.
9. Add the mozzarella, scamorza, sun-dried tomatoes, and oregano.
10. Sprinkle with breadcrumbs and drizzle with olive oil.
11. Bake in a preheated oven at 200°C for about 20 minutes, until the cheese is melted and the surface is golden.