The Eggplants pizzaiola they are inspired by a classic recipe of home cooking, revisited in a vegetarian key. A second dish appetizing, easy to be prepared starting from grilled aubergines, then stewed in tomato sauce. On all the mozzarella cheese and the scent ofOrigan. For a super tasty lunch.
Ingrediants
- 2 eggplants
- 400 g of tomato puree
- 1 clove of garlic
- grated parmesan cheese
- 1 125 g fiordilatte mozzarella
- dried oregano
- extra virgin olive oil
- salt
- black pepper
The eggplant pizzaiola are a vegetarian main course tasty and satisfying: the aubergines are sliced, passed on the plate and then stewed in a pan in tomato sauce. To complete, mozzarella fiordilatte and oregano. Clearly Mediterranean flavors and aromas.
Much more easy and quick to do than to say, the Eggplants pizzaiola should be enjoyed with a good homemade bread: the dish clamors for a shoe with bows!
Now that the aubergine season has begun in the field, it is impossible not to take advantage of this delicious and versatile vegetable. Remaining on the coupled tomato and mozzarella you can try both Eggplant Pizzette and Eggplant stuffed with mozzarella.
And if you are in the mood for a real specialty, here are the Fagottini stuffed with eggplant and mozzarella with cherry tomatoes.
OTHER TASTY RECIPES: Sliced stuffed aubergines, au gratin aubergines, ‘mbuttunate aubergines, aubergine fricassee
How to prepare: Eggplant with pizzaiola
- Execution
- easy
- Preparation time
- 25 min
- Cooking time
-
45 min
- Portions
-
4
How to prepare: Eggplant with pizzaiola
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.
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.
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.
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.
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