Eggplant alla pizzaiola in a skillet is a tasty and versatile dish featuring eggplants.
It is likely an Indian-origin vegetable, but some believe it to be from Asia, imported to Italy around the 16th century, becoming an integral part of Italian culinary history, particularly Sicilian, where numerous delicious dishes are made with it.
Eggplants have various properties, being rich in antioxidants and minerals such as potassium, and they are also a good source of vitamins and fibers.
This vegetable is suitable for those on a low-fat diet as it naturally contains very few lipids, though the way they are cooked can greatly alter this characteristic.
In this recipe, we start with roasted eggplant slices, which are then seasoned as if they were small pizzas.
The cooking is done entirely on the stovetop, with no need to turn on the oven.
These eggplants can be enjoyed as an appetizer, side dish, or a main course for a quick and tasty lunch or dinner.
They are even better the day after preparation, when they have absorbed all the flavors.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 361.95 (Kcal)
- Carbohydrates 19.18 (g) of which sugars 9.52 (g)
- Proteins 10.25 (g)
- Fat 29.42 (g) of which saturated 2.78 (g)of which unsaturated 0.35 (g)
- Fibers 7.34 (g)
- Sodium 299.23 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 eggplants (purple)
- 10.5 oz tomato passata
- 6 tomatoes (piccadilly)
- 6.35 oz mozzarella for pizza
- to taste dried oregano
- to taste extra virgin olive oil
- to taste salt
- 1 teaspoon sugar
- to taste black pepper
Tools
- 1 Cutting Board
- 1 Knife for vegetables
- 1 Grill nonstick or cast iron
- 1 Skillet nonstick with lid
Steps
To prepare the eggplant alla pizzaiola in a skillet, start by slicing the eggplants thinly (but not too thin) after removing the stem and a strip of skin around the eggplant.
Then place them in salted water, keeping them submerged with a weight on top.
Leave them like this for at least half an hour.
Meanwhile, put a non-stick skillet on the fire containing the sauce and the six tomatoes peeled, deseeded, and chopped.
Add necessary water to cook and wait for it to boil over high heat.
At this point, add salt and reduce the heat.
If during cooking the sauce tastes sour, add about 1 teaspoon of sugar.
After about 20 minutes, when the sauce is cooked and thick, turn off the heat and add extra virgin olive oil.
Squeeze and pat dry the eggplant slices with a cloth and grill them on a hot plate.
Slice the mozzarella for pizza.
On the base of a non-stick skillet, distribute a few tablespoons of cooked sauce and a few teaspoons of water, flavor with a little oregano and freshly ground black pepper.
Lay half of the grilled eggplant slices on top, season them with sauce on the surface.
Also flavor these with oregano and black pepper.
Distribute half of the mozzarella slices over the eggplants.
Cover with the remaining eggplants and again top with sauce.
Place a slice of mozzarella on each eggplant, then drizzle with oil, oregano, and pepper.
Cover with a lid and place on the stove over low heat until the mozzarella has melted.
If the sauce at the bottom is more liquid than desired, once the mozzarella has melted, remove the lid and wait until the sauce reaches the desired thickness over low heat.
Eggplant alla pizzaiola in a skillet is now ready.
Storage
They can be kept for a couple of days in the fridge, well sealed in an airtight container.
They can be kept for a couple of days in the fridge, well sealed in an airtight container.
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