Eggplant, Salami Picante, (Pepperoni) and Scamorza Cheese Lasagna , delicious! This recipe is inspired by one of my favorite Italian food monthly magazines Sale e Pepe. I have chosen to simply their version, which is a little more complicated than this interpretation. The end result is the same, a lovely lasagna filled with eggplant, cheese, spicy salami with a tomato basil sauce
When shopping for the ingredients, if you can find long skinny eggplant to make this dish, great! The eggplant’s purple skin to pulp ratio is higher, therefore the eggplant holds it shape as it cooks.
The Sale e Pepe recipe recommends using your lasagne noodles right from the package. Personally, in my pasticcio and lasagna recipes I like to quickly precook the pasta. This adds some extra time and effort into the process, but in the end, you are assured that your layers will be cooked properly.
Once the eggplant is fried, the spicy salami (pepperoni) and cheese are cubed, the tomato sauce cooked, and cheese grated, you are ready to build your layers and bake this dish.
When the lasagna is bubbly and the cheeses are golden brown your dish is ready. Remove it from the oven and let it rest for at least 15 minutes. Try this delicious Eggplant, Salami Picante, (Pepperoni) and Scamorza Cheese Lasagna , Let’s Cook!
Eggplant, Salami Picante, (Pepperoni) and Scamorza Cheese Lasagna
A lovely lasagne filled with eggplant, spicy salami, (pepperoni), scamorza cheese and tomato basil sauce.
- 6 cups Eggplant chopped into 1/4" cubes If you can find long thin eggplant, it is easier to chop into 1/4" cubes
- 2 cloves Garlic, smashed
- 4 tbls Extra virgin olive oil
- 2 Scomorza cheese (whole) not smoked or affumicato
- 3-4 cups Tomato Sauce with basil (see my easy tomato sauce on the blog)
- 1-1 1/2 cups Chopped pepperoni, salami piccante or spicy salami
- 1 lb Fresh lasagne sheets 8 -10 sheets
- 1/2 cup Imported Parmesan cheese, grated
- 3/4 cup Imported pecorino Romano cheese, grated
- Sea salt, fresh ground pepper to taste
Fill a pasta pot with water and bring to a full boil, salt
Chop the eggplant into 1/4" cubes
In a non stick pan, add the olive oil, smashed garlic, lightly brown the garlic then add the eggplant, salt and pepper, fry the eggplant on a lively heat (medium) until in becomes a light golden brown. Take off the heat and set aside
Cut the scamorza cheese into 1/4-1/2" cubes, set aside
Grate and mix the parmesan and pecorino cheeses, set aside
Cut the spicy salami into strips or cubes, note, you will be spreading this
Prepare the tomato sauce as indicated in my Simple tomato sauce, set aside.
If you use prepared tomato sauce, please use one of the imported high quality tomato basil sauces.
Fill a mixing bowl with cold water.
Place kitchen towels on a counter
Add the pasta sheets 2 at a time into the boiling water, when they become soft, about 1-2 minutes with a large straining spoon, add them to the cold water. Then remove them and lay them onto the kitchen towels
Using a lasagne pan, approximately 12 x 16-18" add a some sauce to the bottom of the pan, cover with lasagne pasta.
Spread a generous amount of Tomato sauce on the lasagne sheets.Sprinkle 1/3 of the eggplant on top of the lasagne sheet, sprinkle 1/3 of the salami, 1/4 of the scamorza, 1/4 of the grated cheese mixture
Repeat this process 2 more times with the salami, eggplant, tomato sauce and cheeses. After the third layer of filling cover with the lasagne sheets. Add just the tomato sauce (make sure to cover the pasta with the sauce so it doesn't dry out while baking),the scamorza then sprinkle with the grated cheese mixture. This all can be made ahead, refrigerated until ready to bake.
Bake in a preheated 375F oven for 20-30 minutes. The lasagne in done when the top cheese are bubbling and a light golden color.
Remove from the oven and let rest for 15 minutes
Here are some other baked dishes you might enjoy