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Eggplant and Stracchino Savoury Bake
Cooked eggplant, leek and stracchino are layered over a thin flour-and-water batter and baked with Parmesan.
From YouTube · Mar 1, 2026
Cooked eggplant, leek and stracchino are layered over a thin flour-and-water batter and baked with Parmesan.
4 servings; tin size not stated
Yield
Ingredients
10 ingredients- 1 eggplant
- 300 g stracchino or crescenza cheese
- 1 leek or onion
- 1 garlic clove
- Parmesan, to taste
- 1 cup water
- 250 g wheat flour
- Salt, to taste
- Black pepper, to taste
- Olive oil, quantity not stated
Method
10 steps- Slice the eggplant.
- Cook the eggplant in olive oil until soft; the source does not state the exact time.
- Chop the leek or onion and garlic.
- Sauté the leek or onion and garlic in olive oil until softened.
- Mix the flour, water, salt and pepper into a smooth liquid batter.
- Combine the cooked eggplant, sautéed vegetables and stracchino or crescenza.
- Pour the batter into a baking dish; the dish size is not stated.
- Spread the eggplant and cheese mixture over the batter.
- Sprinkle Parmesan over the top.
- Bake until golden and cooked through. The source does not state the oven temperature or baking time.
Recipe notes
Helpful tips
- Cook excess moisture out of the eggplant before assembling.
- Mix the batter until no dry flour remains.
- The source does not include oven temperature, bake time or dish size.
- This is better described as a savoury bake than a traditional yeast focaccia.
Equipment
- Frying pan
- Mixing bowl
- Whisk
- Baking dish, size not stated
- Knife
- Chopping board
Storage
Refrigerate for up to 3 days and reheat until piping hot.
Additional tips
- Incomplete source: oven temperature, bake time and baking-dish size are missing.
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