Microwave Eggplant Pizzaiola is a main course cooked in the microwave, tasty and easy to prepare, suitable for the whole family. It’s one of my vegetarian recipes made simply and quickly, cooked in my beloved microwave, which always helps us save time and energy! One of my best eggplant recipes, I think, after the Microwave Eggplant Pizzettes and the Air Fryer Eggplant Pizzettes that are even easier and quicker, and satisfy even the most demanding palates.
To prepare them you will need a few ingredients, including a good Fresh Tomato Sauce in the Microwave and a dry mozzarella that does not release too much water during cooking, and you’re done! Want to try cooking my microwave eggplant pizzaiola too? Please, read the article on What accessories to use for the microwave but especially on which ones to buy to make the most of this fantastic appliance!
Don’t miss the Microwave Jar Cooking Recipes and the Air Fryer Recipes.
If you liked this recipe, you might also be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 2 black oval eggplants
- 2 mozzarellas
- extra virgin olive oil
- salt
- oregano
- 9 oz peeled tomatoes
- 1 onion
- 1 clove garlic
- basil
- salt
- extra virgin olive oil
What you need to cook eggplant pizzaiola
- 1 Microwave Oven
- 1 Microwave Tray
How to prepare microwave eggplant pizzaiola
Clean the onion and peel the garlic.
Finely chop the onion and garlic and place them in a bowl.
Add the oil and sauté in the microwave at 600 W for one minute.
Then add the peeled tomatoes, salt, and basil and mix.
Cook for 8 minutes at 750 watts, stirring halfway through. If the tomato sauce boils too vigorously in the microwave, you can place a microwave splatter screen over the bowl.
The sauce is ready, let it cool while you prepare the eggplants.
Wash the eggplants without removing the stem.
Cut the eggplants lengthwise and make diagonal cuts on the flesh without cutting the skin.
Season the eggplants with oil and salt and place them on the crisp tray.
Cook the eggplants in the microwave oven with combined microwave+grill function at maximum power for 15 minutes.
Remove the eggplants from the oven.
Cut the mozzarella into cubes and dry it with paper towels to remove as much water as possible.
Season the eggplant boats with tomato sauce, trying to let it penetrate into the cuts.
Add the mozzarella cubes on the surface and finish with a little oil, salt, and oregano.
Cook the eggplant pizzaiola in the microwave with combined microwave+grill function at maximum power for 5 minutes.
At the end of cooking, let the eggplants rest inside the microwave for 4 minutes.
Serve the microwave eggplant pizzaiola hot or warm.
How to store eggplant pizzaiola boats
The microwave eggplant pizzaiola is best freshly made, but you can keep it in the refrigerator for 2 days.
