Focaccia Romana Melanzane

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15m prep

10m cook

2 servings

Difficulty: Easy


  • Casinetto's Pizza Dough
  • Burrata
  • Extra Virgin Olive Oil
  • Veal Roasted Cooked Ham Sliced
  • Sicilian White Salt
  • Pesto Genovese
  • Eggplant Long from Holland
  • Semola Durum Wheat Flour
  • Salted Ricotta Montella from Sardinia


  1. Begin by cutting the eggplant into thin slices.
  2. Spread a generous amount of olive oil on the sliced eggplant and place it in the oven at 350 degrees. Cook for about 5 minutes, or until it is soft and golden brown.
  3. Meanwhile, turn the dough out onto a floured surface. Using your fingers, make indentations all over the surface of the dough.
  4. Drizzle some olive oil onto the dough and bake it in the oven at 380 degrees for 2-3 minutes, until it turns a slight golden brown shade.
  5. Take the focaccia out of the oven and open it up and spread a layer of mashed burrata over it.
  6. Arrange the cooked eggplant slices over the burrata, then add some pesto sauce on top of it.
  7. Grate the salted Ricotta cheese over the eggplant and pesto, then add the ham slices.
  8. Close your focaccia, slice it up and enjoy the delicious Focaccia Romana Melanzane!

Buon Appetito!


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