The eggplants alla pizzaiola in pan are a very simple summer second course to make and above all delicious, ideal to prepare on hot summer days, delicious if eaten lukewarm but, I will tell you, even served cold they are out of this world!
This time too I made a video recipe for you! You can find it HERE on Tik Tok or HERE on Instagram. Please, if you haven’t done it yet, follow me!
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2 round eggplants
- 1 3/4 cups tomato pulp
- 10 1/2 oz mozzarella
- 1 sprig basil
- 7 oz Grana Padano DOP
- 1 clove garlic
- salt
- 1 tbsp extra virgin olive oil
Tools
- Pan
Steps
Cut the eggplants into slices half a centimeter thick (about 1/4 inch). Place them in the bowl with cold water and a pinch of coarse salt. Let them rest for 30 minutes. After this period, rinse carefully, pat dry with kitchen paper, and grill on a hot plate. Place them on the plate and season with a pinch of salt.
In the bowl, pour the tomato pulp, add a tablespoon of oil, a few basil leaves, the minced garlic clove, season with a small pinch of salt, and mix carefully
Now that the tomato and eggplants are ready, we can prepare the eggplants alla pizzaiola. First, put a layer of tomato on the bottom of the non-stick pan.
Place the grilled eggplants well distributed on top
Add the mozzarella cut into cubes, the grated Grana Padano
Continue until all ingredients are used up, you should get three layers in total. Cover the pan with a lid and cook over low heat for about 20 minutes; when the mozzarella is completely melted, remove the lid and finish cooking for another 5 minutes. Let it cool slightly before serving. For even tastier eggplants alla pizzaiola, I recommend placing the pan just removed from the stove under the oven grill for two or three minutes; of course, you will need to use a suitable pan for oven cooking. Enjoy your meal!
You can find the video recipe HERE on my Instagram profile @isaporidicasa
