Time: 1 ora
Difficulty: facile

A quick and easy main course or appetizer, this savory eggplant tart can be anything you like—try it!

Characteristics: A member of the Solanaceae family, like tomatoes and potatoes, it's an annual plant that loves warmth and sunshine.
It's largely water-based, low-calorie, diuretic, and rich in fiber, which helps combat constipation. It contains potassium, vitamins A, B, C, and K, and antioxidants (anthocyanins), which give it its characteristic purple color.
History: Eggplant became a staple in Italian cuisine only in the 15th and 16th centuries, later becoming a staple of Southern Italy.
Note: The name derives from the Arabic bāḏinjān, which later became "petronciano" and finally "melanzana," once interpreted as "insane apple" (unhealthy fruit). This was because, if eaten raw, it was considered harmful or capable of driving one to madness.

Ingredients for the base
200 g Molino dalla Giovanna Special Cakes and Cookies
100 g margarine or butter
2 whole eggs
30 g grated Parmigiano Reggiano
10 g fine salt

Ingredients for the filling:
50 g grated Parmigiano Reggiano
2 eggs
40 g milk
1 black eggplant
200 g smoked scamorza
150 g cherry tomatoes
fine salt
ground black pepper

Method:
Place the mix, grated cheese, and margarine in a stand mixer, using the leaf attachment until crumbs form.
If you don't have a stand mixer, mix by hand, rubbing the ingredients together until they resemble sand.
Now add the eggs and salt and mix well until the mixture reaches the consistency of a dough ball.
If it's still crumbly, simply add an egg yolk and complete the dough. Form a ball of dough on a floured pastry board and let it rest for half an hour.
Take the eggplant and slice it into thin rounds. Heat a grill over high heat. Once it's nice and firm, grill the eggplant on both sides for a couple of minutes per side. Season with salt.
Crack the eggs into a bowl and beat well with a fork. Add the cheese, milk, salt, and a pinch of black pepper. Mix vigorously and set aside.
Take the dough and roll it out until it covers the base of the rectangular baking pan, already lined with parchment paper.
Add the eggs to the base and preheat the oven to 200°C. When it's very hot, bake the pie for about 15 minutes.
Once the first baking step is complete, arrange the eggplant on the base, cut the cherry tomatoes in half and arrange them on the sides of the pie, slice the scamorza cheese into julienne strips and arrange it on top of the eggplant.
Leave the pie to finish baking in the oven for another 10-15 minutes, remove from the oven, and let cool for a few minutes before slicing and serving.