This seasonal, super easy snack is perfect for a rustic, tasty appetizer! ‘schiacciata’ is a generic term indicating a simple, flour & egg-based bake that is very thin and crunchy, and usually filled with vegetables.
This one is filled with soft and flavored aubergines, but it’s a pretty versatile dish so if you are not a fan, you can swap them for courgettes, carrots, or even potatoes! The key is to pre-cook (and flavor) the aubergines before you combine them with the rest of the ingredients. You can use whichever flour you prefer; I love spelt because it’s less refined and I love the subtle taste! For an extra protein boost, why not use chickpea or lentil? 😀
Same for the cheese: I obv go for parmigiano but feel free to add any other hard cheese of choice. You can use either breadcrumbs or panko (Japanese, thicker breadcrumbs for an extra crunch). In this version I did not add any fresh herbs (I thought I had fresh parsley but nope, sad) – parsley or mint would be perfect for that extra touch of freshness! And don’t be shy with the amounts! Also make sure to have a thin layer before you bake it if you lean more towards crunch rather than soft, pillow-like bake 😊 enjoy!
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