Eggplant alla pizzaiola Baked omelettes with mushrooms, red onion and Taggiasca olives

Execution
easy
Preparation time
25 min
Cooking time

45 min

Portions

4

How to prepare: Eggplant with pizzaiola

Preparation Eggplant with pizzaiola - Phase 1

Preparation Eggplant with pizzaiola - Phase 1

To prepare the eggplant pizzaiola, first peel the aubergines and cut them into thin slices lengthwise. Arrange them in layers in a colander alternating them with coarse salt and let them rest for 1 hour. After this time, rinse and squeeze them very well.

Preparation Eggplant with pizzaiola - Phase 2

Preparation Eggplant with pizzaiola - Phase 2

Plate them on a common cast iron plate or on the electric one on both sides, turning them with a kitchen tongs, and keep them aside.

Preparation Eggplant with pizzaiola - Phase 3

Preparation Eggplant with pizzaiola - Phase 3

In a non-stick pan measuring 20-22 cm in diameter, season the garlic, cut in half and deprived of the core, together with the oil. Add the tomato puree, add salt and pepper and let it reduce, cooking for about 15 minutes. At this point add the aubergine slices, placing them one at a time and covering them well with the prepared sauce.

Preparation Eggplant with pizzaiola - Phase 4

Preparation Eggplant with pizzaiola - Phase 4

Add the frayed mozzarella with your hands, a generous handful of grated Parmesan cheese and dried oregano. Cover and continue cooking for the time necessary to melt the mozzarella. At the end of cooking, uncover and dry any water that the mozzarella may have released. Serve the eggplant pizzaiola immediately, hot.

.