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Eggplant Zuccotto

17/11/2023

I can explain to you how to prepare the eggplant zuccotto, a creative and rather unusual variant of the more traditional eggplant parmigiana. Here are the ingredients and the preparation to make it.

Ingredients

  • 3-4 large eggplants
  • 300 g of ricotta
  • 100 g of grated parmesan cheese
  • 200 g of tomato puree
  • 1 mozzarella (about 125 g)
  • Fresh basil
  • 1 clove of garlic
  • Salt and pepper to taste
  • Extra virgin olive oil to taste

Preparation

  1. Start by washing the eggplants, then slice them lengthwise into slices about 5 mm thick. Salt them and let them rest in a colander for about 30 minutes to lose their bitterness.

  2. In the meantime, in a bowl, mix ricotta with grated parmesan cheese, adjust salt and pepper to taste, and chop the fresh basil, adding it to the mixture. Cut the mozzarella into small cubes.

  3. Dry the eggplant slices with paper towels and grill them on a griddle or non-stick pan with a bit of oil until they become soft and lightly charred.

  4. Prepare a simple tomato sauce by frying the garlic in extra virgin olive oil, add the tomato puree, salt, and let it cook for about ten minutes.

  5. Use a small bowl that you will use to shape the zuccotto as a mold. Line the inside of the bowl with cling film, allowing it to flow out so that you can later cover the top.

  6. Arrange the eggplant slices so that they cover the entire inner surface of the bowl, with part of the slices hanging over the edge.

  7. Begin to layer inside the eggplants a spoonful of ricotta and parmesan, some pieces of mozzarella, and a spoonful of tomato sauce. Continue until all ingredients are used up, finishing with an eggplant slice to close the zuccotto.

  8. Close with the excess cling film and refrigerate for at least a couple of hours.

  9. Once firm, turn the zuccotto out onto a serving plate, remove the cling film, and, if you wish, decorate with fresh basil or additional tomato sauce.

This variant of the eggplant zuccotto is a dish that combines the tradition of Italian cuisine with a touch of originality in its form. It is ideal as a starter or as a unique vegetarian dish.

Curiosity

The zuccotto is originally a dome-shaped Tuscan dessert, whose name derives from “zucca” (pumpkin), precisely because of its shape. In this savory version, the inspiration for the shape remains, but the ingredients are those classic to Mediterranean cuisine.

Eggplant Zuccotto