Baked eggplant and bell pepper pie, with melted scamorza cheese and tomato sauce… a tasty alternative to the classic parmigiana, with layers of grilled eggplant alternated with bell peppers. A rich and flavorful vegetarian main course, very simple to prepare, suitable for all occasions, which can also be served as an appetizer or side dish (in smaller portions). You’ll just need to grill the eggplant slices, and cook the bell peppers in an air fryer so you can easily remove the skin… then all you have to do is layer them and bake everything in the oven!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Seasonality: Summer
- Energy 221.53 (Kcal)
- Carbohydrates 12.62 (g) of which sugars 6.32 (g)
- Proteins 13.76 (g)
- Fat 13.44 (g) of which saturated 0.46 (g)of which unsaturated 0.32 (g)
- Fibers 4.63 (g)
- Sodium 116.28 (mg)
Indicative values for a portion of 200 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
- 2 bell peppers
- 1 eggplant
- 6.35 oz scamorza cheese (or provolone)
- 1 cup tomato puree
- 1 clove garlic
- basil
- Grana Padano cheese, grated
- extra virgin olive oil
- salt
Tools
- Baking Dish
- Air Fryer
- Grill Pan
- Pan
Preparation
Wash and dry the bell peppers, place them in the air fryer basket and cook at 200°C (392°F) for about 18-20 minutes. Transfer them to a food bag, let them rest for 5 minutes, then peel them, remove the seeds, cut them into strips, and salt them on the surface.
Here you can find the detailed procedure. If you don’t have an air fryer, you can use the oven, it will just take longer.
Wash the eggplant, cut it into slices and grill it on a grill pan, adding a pinch of salt.
Pour the tomato puree into a pan, add the garlic, a couple of basil leaves, a drizzle of oil, and a pinch of salt. Cook over low heat for 5-6 minutes.
Slice the scamorza cheese into thin slices.
Now take the baking dish and grease the bottom with a thin layer of tomato sauce.
Place a layer of eggplant, some tomato (1), and slices of scamorza (2).
Then place a layer of bell peppers (3), cover with tomato sauce and scamorza cheese.
Continue with another layer of eggplant, one of bell peppers, and a final one of eggplant, until the ingredients are used up. Finish by sprinkling the surface with Grana Padano and a drizzle of oil (4).
Place the pie in a fan oven at 190°C (374°F) and bake for 25-30 minutes, until the cheese has melted and a crust forms.
The eggplant and bell pepper pie is ready, let it cool for a few minutes before slicing and serving… enjoy your meal!
Tips and Notes
You can use different varieties of bell peppers, as long as they are firm and fleshy.
Instead of grilling them, you can bake the eggplants in the oven or fry them.
You can also flavor the tomato with other herbs, and with some chili pepper if you like.
FAQ
Can I prepare the pie in advance?
Of course, you can simply reheat it in the oven or air fryer. If you don’t consume it all, you can store it in the refrigerator for 1-2 days in a well-sealed container.
