Eggplant cutlets pizzaiola style, with a delicious filling of tomato and mozzarella… they are prepared quickly and baked with very little oil. First, the eggplants are cut into regular slices, then filled, breaded with eggs and breadcrumbs, and placed on the baking tray… a few minutes of cooking and they are ready to be served at the table, crispy on the outside but soft and melty on the inside! Try this recipe, it’s very simple but really delicious!
Here are other ideas with eggplants:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Seasonality: Summer
- Energy 165.86 (Kcal)
- Carbohydrates 11.91 (g) of which sugars 4.24 (g)
- Proteins 10.37 (g)
- Fat 9.17 (g) of which saturated 5.10 (g)of which unsaturated 3.13 (g)
- Fibers 4.07 (g)
- Sodium 328.41 (mg)
Indicative values for a portion of 150 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
- 1 round eggplant
- 3/8 cup tomato puree
- 4 1/4 oz mozzarella (or provola)
- 2 eggs
- as needed breadcrumbs
- extra virgin olive oil
- salt
- oregano
Tools
- Baking Tray
- Parchment Paper
- 2 Bowls
- Tray
Preparation
Pour the tomato puree into a bowl, add a pinch of salt, a handful of oregano, and mix.
Cut the mozzarella into slices and dry it well with paper towels (if you use provola this step is not necessary).
Wash the eggplant, remove the ends, and cut it into slices about 1/4 inch thick. I used a slicer to make them all even. Pair the slices two by two, depending on the diameter, and lightly salt them.
Stuff half of the slices with half a tablespoon of tomato and mozzarella (1). Close by overlapping the remaining eggplant slices.
Beat the eggs in a bowl and dip the stuffed eggplants in it. Then pass them onto a tray with plenty of breadcrumbs, trying to make it adhere along the edges.
Place the obtained cutlets on the baking tray covered with parchment paper (2).
Drizzle the surface with a little olive oil, then put everything in a ventilated oven at 375°F.
Bake the eggplants for about 25 minutes, or until golden and crispy (3). Check with a toothpick that they are soft inside.
The eggplant cutlets pizzaiola style are ready, serve them immediately, adding a pinch of salt on the surface.
Advice and Notes
You can replace the puree with tomato paste diluted with a little water.
You can flavor the breadcrumbs with grated Parmesan or herbs.
Add salt only after cooking (not in the eggs) for a crunchier breading.
Try to seal the slices well and bread them even on the edges to prevent the filling from leaking out. It is normal for some liquid to escape during cooking.
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