- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 459.50 (Kcal)
- Carbohydrates 37.22 (g) of which sugars 13.31 (g)
- Proteins 25.83 (g)
- Fat 26.22 (g) of which saturated 13.08 (g)of which unsaturated 6.69 (g)
- Fibers 14.72 (g)
- Sodium 644.71 (mg)
Indicative values for a portion of 450 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
Storage
You can store eggplants alla pizzaiola in a pan in the fridge for 2 or 3 days, but I recommend consuming them immediately for the best taste.
Advice
You can also prepare eggplant alla pizzaiola with tomatoes in the oven: use an oven-safe dish and layer it the same way, as if you were preparing a parmigiana. Cook in a preheated static oven at 390°F for 20 minutes.
Frozen grilled eggplants can also be used.
If you want, you can prepare eggplants alla pizzaiola in a pan with raw eggplant by cooking them directly in the sauce. In this case, slice the eggplants, sprinkle with salt, and leave them under weight for 30 minutes in a colander. Pat them dry with paper towels and proceed according to the recipe. Cook in the pan for at least 30 minutes over moderate heat, always with a lid.
You can enrich eggplant alla pizzaiola in a pan with your favorite cold cuts.
If you like them, you can also add fresh cherry tomatoes cut in half.
Follow Me on Social Media
INSTAGRAM: Photos and Everyday Life
If you want to receive all my recipes, subscribe to the NEWSLETTER, it’s free: go to the subscription form.
LET’S STAY IN TOUCH!
