The eggplants alla pizzaiola in a pan without an oven is a very simple recipe that can be prepared in less than half an hour without turning on the oven and without stress.
They resemble lighter eggplant parmigiana because the eggplants are first grilled and not fried.
Cheesy and very appetizing, they are made with a few ingredients usually found in the pantry, and bread dipping is guaranteed.
Ideal to serve as a main course or as a warm buffet dish.
To not miss my recipes, I INVITE YOU to join me on
INSTAGRAM and on
Facebook
To always stay updated on my new recipes, you have the option to ENABLE PUSH NOTIFICATIONS ON MY BLOG
I also recommend
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the eggplants alla pizzaiola in a pan without oven
- 2 eggplants
- 400 g tomato passata
- 180 g mozzarella
- 40 g grated parmesan cheese
- to taste extra virgin olive oil
- to taste
Tools
- 1 Mandolin
- 1 Pan
- Paper towels
- 1 Grill
- Containers
Steps for preparing the eggplants alla pizzaiola in a pan without oven
To prepare the delicious eggplants in a pan alla pizzaiola WATCH THE VIDEO RECIPE
Choose fresh and firm eggplants.
Start by thoroughly washing the eggplants under running water. Pat them dry with paper towels and slice them about a quarter inch thick with a mandolin.
Heat a cast iron grill or a griddle and click HERE to see how to grill eggplants.
In a bowl, season the tomato sauce with salt and extra virgin olive oil, and if you like, add dried oregano.
Take a pan d.28 and make a layer of seasoned tomato sauce, a layer of grilled eggplants, another layer of tomato sauce, mozzarella cut into cubes, and grated parmesan.
Repeat another identical layer, cover, and cook for about 15-20 minutes on low heat, or until the mozzarella melts and becomes stringy.Serve the eggplants alla pizzaiola hot, directly in the pan or on a plate, accompanied with bread for dipping. And enjoy from Barbara.
Storage and tips
Store in the refrigerator for 2–3 days in an airtight container. Warm up in the pan or in an air fryer to maintain the right consistency.
You can add fresh basil at the end of cooking.
IF YOU LIKE MY RECIPE RATE IT WITH MANY STARS
To not miss my recipes, I INVITE YOU to join me on
INSTAGRAM and on
Facebook
To always stay updated on my new recipes, you have the option to ENABLE PUSH NOTIFICATIONS ON MY BLOG
#eggplants eggplants pizzaiola, eggplants alla pizzaiola, eggplants in a pan alla pizzaiola, eggplants alla pizzaiola raw, recipes eggplants alla pizzaiola, eggplants pizzaiola in a pan, eggplant alla pizzaiola in a pan, eggplants alla pizzaiola in a pan raw
FAQ (Questions and Answers)
Can they be enriched?
Yes, you can add olives, capers, or anchovies.
