Scacciata alla Norma

Pour the semolina into a large bowl along with part of the lukewarm water, then add the crumbled fresh yeast.

Mix with a spoon to dissolve the yeast, then add the salt to the sides of the bowl.

Also pour in the oil and the remaining water. Adjust based on the consistency of the mixture.

Mix again with the spoon until the liquid is completely absorbed. Cover the bowl with a cloth and let it rest for 10 minutes.

Transfer the mixture to the work surface and work it vigorously with your hands for about ten minutes.

When the dough is no longer sticky but smooth and homogeneous, shape it into a ball and put it back in the bowl. Cover with plastic wrap and let it rise for about 2 hours.

Trim the eggplants and slice them lengthwise into slices of less than 1/2 inch thick.

Arrange the eggplant slices on a rack placed over a tray and sprinkle them with coarse salt; let them rest for about 30 minutes.

Slice the mozzarella and let it drain in a colander.

Prepare the sauce by pouring the tomato pulp into a saucepan, adding the salt and sugar, and cooking over moderate heat for about 15-20 minutes.

When the sauce has thickened, turn off the heat and season with olive oil, then add the basil leaves and set aside.

Rinse the eggplants to remove the salt and pat them dry with a cloth.

Heat the seed oil to 340°F and immerse 1-2 slices of eggplant at a time for frying.

When the eggplants begin to color, turn them over. Once golden, drain and transfer to paper towels.

Turn the dough onto a work surface dusted with semolina, then divide it in half.

Gently flatten the first part of the dough and roll it out to a thickness of about 0.2 inches.

Sprinkle the surface with a little semolina and transfer it to a greased 13 1/2-inch diameter baking pan.

Stretch the dough to cover the edges, then place the fried eggplants at the base and cover with the tomato sauce.

Add the mozzarella slices and grate the salted ricotta, then finish with basil leaves.

Roll out the second portion of dough to a thickness of about 0.2 inches, sprinkle with semolina, and lay it over the pan to cover the filling.

Match the edges by gently stretching them and press with your fingertips to adhere.

Trim off excess dough and fold the edge inward to seal it. Brush the surface with oil and make a hole in the center.

Bake in a fan-assisted preheated oven at 450°F for 30 minutes, then lower the temperature to 350°F and continue baking for another 10 minutes.

Once cooked, remove from the oven and let cool on a rack for about 45 minutes.