Light eggplant pizzaiola is a delicious and light idea to bring the taste of pizza to your table.
Eggplant with tomato and melted mozzarella: tasty, digestible, and light!
For a more digestible version, pre-cook the eggplants in the oven or on the grill.
Eggplant is a vegetable rich in water and fiber.
In season from June to September.
Choose eggplants with a green stem and firm to the touch, with smooth and tight skin without bruises, with uniform color regardless of variety – long, oval, round – and color – purple, black, white, red, striped.
Enjoy your eggplant pizzaiola!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- slices eggplants (pre-cooked)
- mozzarella (amount as per dietary plan)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- tomato sauce (homemade)
- oregano
Suggested Tools
- Knife
- Cutting Board
- Baking Tray 10×11.5 in
- Parchment Paper
Preparation
For a more digestible version, pre-cook the eggplants in the oven or grill.
For detailed step-by-step instructions, you can read the complete recipe by clicking on the following link:
– Light and Tasty Baked Eggplants;
– Grilled Eggplants with Salt and Rest;
– Quick Grilled Eggplants without Rest.If you’re short on time, you can buy pre-cooked eggplants, either oven-baked or grilled, from the deli section of the supermarket and proceed with the preparation.
It’s not a sin.
The only precaution: make sure they are not soaked in oil.For my light eggplant pizzaiola, I used pizza mozzarella.
For an even lighter version, you can use:
– light mozzarella;
– cottage cheese;
– ricotta.To limit water release during cooking:
– drain the mozzarella;
– cut it into cubes or small dice;
– place the cubes or small dice on a plate with paper towels and refrigerate for at least a couple of hours.If using cottage cheese or ricotta, drain well.
Line a baking tray with parchment paper.
Arrange the pre-cooked eggplant slices.For each slice:
– season with a pinch of salt and grind the pepper;
– spread a tablespoon of tomato sauce;
– distribute the mozzarella cubes or small dice;
– finish with oregano;
– grind some more pepper.
Preheat the oven.
Bake in a fan oven at 350°F for 5-10 minutes until the mozzarella is melted.Plate it up.
Your light eggplant pizzaiola is ready.
Enjoy your meal!
Storage, Tips, and Variations
For a more fragrant and flavorful variation, add basil and capers.
For a vegan version, use plant-based cheese or grated tofu.
Eggplant pizzaiola can be stored in the refrigerator in an airtight container for 1 day, at most 2.
You can quickly reheat them in the oven or warm them in a non-stick pan with a lid.
FAQ (Questions and Answers)
Can I use raw eggplants?
Raw eggplants are more challenging to digest, especially for those with digestive issues.
A light pre-cooking makes them more digestible.Prediabetes and Cheese
Cheeses should be consumed no more than twice a week, in small quantities, preferring fresh cheeses over aged ones.
