Baked eggplants

To prepare the baked eggplant, first wash and dry a large eggplant, then peel 1 and cut into ½-inch (1.5-cm) thick slices 2. You should get around 10 slices. Now arrange the slices on a baking sheet lined with parchment paper and score them with a small knife to create a grid pattern 3.

Oil and salt the eggplant slices (4-5), then pre-bake in a conventional oven preheated to 390°F (200°C) for approximately 10 minutes. Meanwhile, wash and dry the Datterino tomatoes, then cut them in half 6.

Cut the smoked scamorza 7 into fairly thin slices. Rinse the capers 8 and cut them in half, too. After 10 minutes, take the eggplant out of the oven 9.

and half a caper on each 13 slice of eggplant. Drizzle with a little oil 14 and season with salt and pepper 15.

and half a caper on each 13 slice of eggplant. Drizzle with a little oil 14 and season with salt and pepper 15.

Now bake in a conventional oven, again preheated to 390°F (200°C), for around 30 minutes 16. Then take out of the oven, sprinkle on some dried oregano 17, and serve hot or warm for a tasty Mediterranean-style appetizer 18.