Eggplant pizzaiola in an air fryer, an easy and quick recipe perfect to serve as an appetizer or as a side dish, tasty and perfect for any occasion.
To make this recipe, simply cook the sliced eggplant in the air fryer and then dress it with tomato sauce and cheese. We used provolone cheese, but you can also use mozzarella after slicing it and drying it well, so it doesn’t release water during cooking.
If you don’t have an air fryer, you can use the oven, increasing the cooking time by about 5 minutes.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 slices
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients for eggplant pizzaiola in air fryer:
- 1 long eggplant
- 1 provolone (regular or smoked)
- to taste tomato passata
- 2 tablespoons extra virgin olive oil
- to taste fine salt
- to taste dried oregano
Tools for eggplant pizzaiola in air fryer:
- 1 Air Fryer
- 1 Knife
- 1 Bowl
Steps for preparing and cooking eggplant pizzaiola:
Wash the eggplant well, dry it, remove the peduncle, which can be spiky, with a knife, and then cut the base.
You can now peel the eggplant or keep the skin according to your taste.
Now cut the eggplant into slices about 0.6 inches thick (we got 8 slices, but you can make more and increase the amount of tomato passata and cheese).
In the air fryer, on the grill, place 4 slices, spray with extra virgin olive oil, and lightly salt. Cook at 356°F for 7/8 minutes.
While the eggplants are cooking, in a bowl, put 8 tablespoons of tomato passata, oil, salt, and oregano and mix well.
Slice the provolone (regular or smoked according to your taste) into thin slices; alternatively, you can buy it pre-sliced.
After the time has passed, turn the eggplants, season them with tomato passata and cheese, sprinkle some oregano, and cook for another 5 minutes or so until the cheese is well melted.
If you like, you can also sprinkle some grated Parmesan before cooking them filled.
Proceed with the preparation of the remaining eggplants if, like us, you have a small fryer.
