recipe

Eggplants pizzaiola

Preparation: 20 min

Cooking: 30 min

Rest: 10 min

Difficulty: Easy

Serves: 4 people

ingredients

large aubergines

2

Tomato puree

500 gr

Milk cream

150 gr

Garlic

2 wedges

Origan

qb

Fresh basil

qb

Grated Parmesan cheese

qb

salt

qb

Extra virgin olive oil

qb

Eggplant pizzaiola is a tasty and flavourful dish, the vegetarian alternative to the classic meat pizzaiola , ideal to bring to the table both as a second course or as a rich side dish for any family lunch or dinner.

To prepare them, you just need to cut the aubergines into not too thin slices lengthwise, then grill the on a hot griddle on both sides and then flavour the vegetables in a tasty and fragrant sauce made with tomato puree, garlic , extra virgin olive oil and dried oregano . 5 minutes before the end of cooking, all you have to do is add the fiordilatte in pieces to the surface and a generous sprinkling of grated parmesan  and then let everything cook gently for a few more moments, or until the cheese has completely melted.

The result will be a delicious and stringy dish, to be completed with fresh basil leaves and then served as desired, hot or at room temperature, together with fragrant croutons of homemade bread ready to receive all the seasoning. If you wish, you can add other aromatic herbs of your choice, such as chopped parsley or mint, or you can make the preparation more sinful by frying the vegetables in boiling seed oil.

To best appreciate the flavour, we suggest you let the aubergines settle for about ten minutes before offering them to your guests. To avoid an unpleasant watered-down effect, don’t forget to drain the mozzarella well from the whey by letting it drip into a fine-mesh strainer.

If you want to save time, you can cook the pizzaiola-style aubergines conveniently in advance: they will keep in the fridge, in an airtight container, for up to 2 days .

Discover how to prepare eggplants pizzaiola style by following the step-by-step procedure and tips. If you liked this recipe, also try eggs pizzaiola style and potatoes pizzaiola style .

How to prepare aubergines pizzaiola style

Step 1

Wash the aubergines, dry them and trim them with a very sharp knife.1.

Step 2

Cut them lengthwise into slices that are not too thin.2.

Step 3

Arrange the eggplant slices on a serving plate and sprinkle them with a pinch of salt.3.

Step 4

Place the vegetables on a hot griddle and grill them on both sides, then remove them with a pair of kitchen tongs.4and set aside.

Step 5

Let the garlic brown in a non-stick pan with a drizzle of extra virgin olive oil5.

Step 6

Pour the tomato puree, season with salt and cook over medium heat for a few minutes, then season with a generous pinch of dried oregano.6and leave to cook for about ten minutes.

Step 7

At this point, place the grilled aubergines in the pan with the sauce, taking care to immerse them completely in the sauce.7, cover with a lid and continue cooking for another ten minutes.

Step 8

Once the time has passed, complete with the mozzarella in pieces and a sprinkling of grated parmesan.8and let it cook for a few more moments, or until the cheese has completely melted.

Step 9

Let the aubergines alla pizzaiola settle for 5-10 minutes away from the stove, then flavour with a few fresh basil leaves9, bring to the table and serve.