Scacciata alla Norma

To prepare the scacciata alla Norma, start with the dough: pour the semolina into a large bowl along with part of the lukewarm water 1, then add the crumbled fresh yeast 2. Mix with a spoon to dissolve the yeast, then add the salt to the sides of the bowl 3.

Also pour in the oil 4 and the remaining water. Be careful: the amount of water may vary depending on the type of flour used, so adjust based on the consistency of the mixture 5. Mix again with the spoon until the liquid is completely absorbed 6. Cover the bowl with a cloth and let it rest for 10 minutes, preferably in the oven turned off with the light on.

After this time, transfer the mixture to the work surface and work it vigorously with your hands for about ten minutes, without adding flour 7. If you have a lot of difficulty working the dough, let it rest again for another ten minutes. When the dough is no longer sticky but smooth and homogeneous, shape it into a ball with the help of a dough scraper 8 and put it back in the bowl. Cover with plastic wrap and let it rise for about 2 hours, always in the oven turned off with the light on. The rising time is indicative; the dough should double in volume 9.

In the meantime, prepare the eggplants: trim the eggplants 10 and, if desired, peel them 11. Slice the eggplants lengthwise into slices of less than 1/2 inch thick 12.

Arrange the eggplant slices on a rack placed over a tray and sprinkle them with coarse salt 13; let them rest for about 30 minutes, so they release their water. Slice the mozzarella 14 and let it drain in a colander 15.

Meanwhile, prepare the sauce: pour the tomato pulp into a saucepan 16, add the salt 17 and sugar 18. Stir and turn on the heat.

Cook over moderate heat for about 15-20 minutes, mashing the tomato pieces with a fork 19. When the sauce has thickened, turn off the heat and season with a drizzle of olive oil 20, then add the basil leaves 21 and set aside.

At this point, rinse the eggplants to remove the salt 22 and pat them dry with a cloth 23, then proceed with frying: heat the seed oil to 340°F and immerse 1-2 slices at a time 24.

When they begin to color, turn them over with kitchen tongs 25. Once golden, drain the eggplants 26 and transfer to paper towels 27.

After the rising time, turn the dough onto a work surface dusted with semolina 28, then divide it in half with a dough scraper 29. Gently flatten the first part of the dough with your hands 30.

Roll it out with the rolling pin to a thickness of about 0.2 inches 31, then sprinkle the surface with a little semolina and transfer it to a 13 1/2-inch diameter baking pan, lightly greased with oil. Gently stretch the dough to cover the edges 32, then place the fried eggplants at the base and cover with the tomato sauce 33.

Add the mozzarella slices 34 and grate the salted ricotta 35, then finish with the basil leaves 36.

Now roll out the second portion of dough, also to a thickness of about 0.2 inches 37. Sprinkle the dough with a little semolina, roll it onto the rolling pin, and lay it over the pan to cover the filling 38. Match the edges by gently stretching them 39 and press with your fingertips to adhere.

Trim off excess dough and fold the edge inward to seal it 40. Brush the surface with oil 41 and make a hole in the center to allow steam to escape during baking 42.

Bake in a fan-assisted preheated oven at 450°F for 30 minutes, then lower the temperature to 350°F and continue baking for another 10 minutes 43. Once cooked, remove from the oven 44 and let cool on a rack for about 45 minutes, covered with a cloth 44. Your scacciata alla Norma is finally ready to be sliced and enjoyed 45!