Eggplant Pizzaiola: the recipe for a light and tasty dish

Eggplant pizzaiola is a light, tasty, vegetarian main dish recipe. It is a perfect recipe for the summer both for its low calorie content as the eggplants are grilled, and because you can make it quickly, without using the oven.

The elements that make this version of pan-fried eggplants a "pizzaiola" are the tomato sauce, oregano and mozzarella cheese, which make it stringy, irresistible and perfect to eat it with some good fresh bread. So let’s find out how to make eggplant pizzaiola by following step-by-step instructions and tips.

Tips

You can use the variety of eggplants you prefer: black, violet or even white ones, for a very original final result. If you use the classic black ones, cut them into slices, season them with a pinch of salt and let them drain for a few hours to eliminate the vegetation water. After this time, rinse them under cold running water and pat them with absorbent kitchen paper.

To make the dish even more delicious, you can fry the eggplants in peanut oil at 180°C/350°F. Once golden brown, drain and let them dry on absorbent kitchen paper, then proceed according to the recipe.

For a tasty dish, chop the mozzarella cheese and squeeze it well, to eliminate its liquid; alternatively you can cut it into slices, place them in a colander and let them drain for an hour in the refrigerator. You can also replace it with crumbled feta cheese or another stretched curd cheese, and enrich everything with a sprinkling of grated parmesan cheese.

To taste, in addition to oregano, you can flavor the dish with a few leaves of basil and mint.

How to store Eggplant Pizzaiola

Eggplants pizzaiola can be stored in the refrigerator, in a special airtight container, for a maximum of 1 day.

How to make Eggplant Pizzaiola

Wash and peel the eggplants, then slice them lengthwise trying to obtain slices about 1 centimeter thick.

Heat a non-stick plate over the heat and, once hot, arrange the eggplant slices. Grill them on both sides, turning them from time to time.

Clean the clove of garlic, cut it in half and brown it with a little extra virgin olive oil in a pan. Add half the tomato sauce and season with a pinch of salt and 1 tablespoon of extra virgin olive oil.

Spread a layer of grilled eggplants, placing them slightly overlapping each other.

Sprinkle with a layer of mozzarella cheese, chopped and squeezed, and sprinkle with a little oregano. Repeat the layers of tomato sauce, eggplant, mozzarella cheese and oregano, then cook for about 15 minutes over medium heat with the lid on.

As soon as the tomato sauce appears thick and the mozzarella cheese has melted, serve and enjoy.