Eggplant alla Pizzaiola

Name: Eggplant alla Pizzaiola
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Eggplant 1; Tomato purée 1.67 cups; Mozzarella cheese 3.5 oz; Scamorza (provola) cheese 3.5 oz; Sun-dried tomatoes in oil to taste; Breadcrumbs to taste; Oregano dry to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

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it de fr es br

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Simple yet full of flavor, eggplant alla pizzaiola have everything it takes to become one of your favorite cookbook dishes! Just add the ingredients raw in a baking dish and bake to get a truly appetizing vegetarian main course. The slices of eggplants alternate with slices of mozzarella and scamorza, which melt during cooking to become irresistibly stringy, all topped with plenty of tomato sauce and a sprinkle of breadcrumbs, forming a delicious crispy crust.

A wholesome dish that echoes the typical flavors of Italian tradition, like the classic parmigiana, where a few elements take center stage and create something special. Whether you prepare them for a dinner with friends or a family lunch, eggplant alla pizzaiola will surely win everyone over!

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INGREDIENTS
for a 11-inch diameter baking dish: Eggplant 1; Tomato purée 1.67 cups (400 g); Mozzarella cheese 3.5 oz (100 g); Scamorza (provola) cheese 3.5 oz (100 g); Sun-dried tomatoes in oil to taste; Breadcrumbs to taste; Oregano to taste - dry; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Eggplant alla Pizzaiola

To prepare the eggplant alla pizzaiola, first cut the eggplants into slices about 1/2 inch thick 1. Also slice the mozzarella 2 and the scamorza. Cut the sun-dried tomatoes in half 3.

In a baking dish with a diameter of 11 inches, drizzle a bit of oil on the bottom 4 and sprinkle the entire surface with breadcrumbs 5. Add about 1/2 cup of tomato sauce and spread it over the base using the back of a spoon 6.

Lay the eggplant slices in the baking dish, slightly overlapping them 7, then cover with the remaining tomato sauce 8. Make sure all the eggplants are well covered with the sauce, including the sides. Drizzle with oil 9.

Salt and pepper to taste 10. At this point, break up the mozzarella over the surface 11, then add the slices of scamorza 12.

Finish with the sun-dried tomatoes 13 and dried oregano 14. Finally, sprinkle with breadcrumbs 15.

Drizzle with a bit of oil 16 and bake in a static oven at 400°F for 20 minutes, until the cheese has melted and the surface is golden brown 17. Your eggplant alla pizzaiola are ready to be served 18!