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Eggplant Scaccia (Lasagna Bread)

This Sicilian street food, also known as lasagna bread, is incredibly thin layers of dough folded up to make an absolutely decadent, crusty sandwich.
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Equipment

  • baking stone

Ingredients
  

  • 3 cups semolina flour
  • 1 t salt
  • 2 T olive oil
  • 1 cup water
  • 3 cups tomato sauce
  • 1 eggplant peeled and sliced into disks
  • 1-2 cups mozarella cheese

Instructions
 

  • In a stand mixer fitted with a dough hook, or by hand, combine the semolina flour, salt, and olive oil.
  • Add the water ¼ cup at a time, waiting until it is completley combined before adding more.
  • Knead for 5 minutes. Cover and let rest for 30 minutes.
  • Place a baking stone in your oven and heat it to 500° F.
  • Dust your countertop with semolina flour and roll out the dough as thin as you can get it.
  • Spread a layer of sauce, eggplant, and cheese over the dough.
  • Fold the sides in horizontally, so they meet in the middle. Do not completely fold it in half.
  • Spread another layer of sauce, cheese, and eggplant on top.
  • Fold the sides in vertically, so they meet in the middle. Do not completely fold in half.
  • Spread one more layer of sauce, cheese, and eggplant.
  • Fold in half like you're closing a book.
  • Place the scaccia on a piece of parchment paper. Place it on your baking stone and bake for 10 minutes.
  • Reduce the heat to 400° F and bake for an additional 40 minutes.