35 minutes

striped eggplant, 1 small
zucchini, 1
smoked scamorza cheese, 2,8 oz
semolina, 2 tablespoons
dried oregano, 1 teaspoon
fine sea salt, to taste
freshly milled black pepper, to taste
sunflower oil, 1,3 l


Cut the eggplant and the zucchini in thin slices.
Cut the scamorza cheese in slices and set aside.
In a dish mix the semolina, the origano, a pinch of salt and pepper.
Dredge the eggplant and zucchini slices in the semolina mix and press them to make the semolina stick to them.
Heat the oil in the fryer to 350°F.
Heat the oven to 390°F.
Put the basket in the fryer and fry the eggplant and zucchini slices a handful at a time, for about 2 minutes or until they turn pale golden.
Drain on kitchen paper.
Line an oven tray with some parchment paper and sit on it two little towers alternating slices of eggplant, scamorza cheese and zucchini. Put in the oven for 5 minutes or until the cheese begins to melt.
Serve hot.