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Ricetta di inizio estate: melanzane alla pizzaiola

Summer recipe: eggplant pizzaiola

Very easy to prepare and with a perfect flavor that is very much a herald of summer, eggplant pizzaiola combines some of the most beloved ingredients of the season – eggplant, tomatoes, mozzarella, basil – and a method that takes just a few minutes, also ideal for last-minute guests!

Let's take a look together at how to prepare this dish, also suitable for vegetarians.

Eggplant pizzaiola: ingredients for 4 people

  • 2 eggplants;
  • 3 mozzarella cheeses cut into small pieces (or a pizzottella);
  • An abundance of grated cheese;
  • Basil to taste
  • Extra-virgin olive oil to taste
  • Breadcrumbs (optional).

For the tomato sauce:

  • 300 ml tomato puree;
  • 1 garlic clove;
  • Extra-virgin olive oil;
  • Basil to taste

NB: the quantity refers to eggplants with pizzaiola served as a main course.

Instructions

In a 28 cm low non-stick pan, add the tomato puree, making sure it covers the bottom of the pan evenly. Save some tomato.

Slice the eggplants, grill them in a grill pan or non-stick frying pan and layer them over the sauce. Cover the aubergines with the remaining sauce.

Add well-drained mozzarella pieces and top with grated cheese. If you want a more crispy dish, sprinkle with breadcrumbs. Season with a few basil leaves and add a drizzle of olive oil.

Cover with the lid and place the pan on the stove or induction hob for about three minutes, until the mozzarella cheese becomes stringy. Remove from the heat, leave to rest for a few minutes, garnish with other basil leaves: the eggplants with pizzaiola are now ready!

Serve on the table with the magnetic trivet

To serve with greater ease, we remind you that available in our shop is the exclusive Primecook non-slip magnetic trivet, compatible with all induction cookers and very useful for bringing the pan to the table without using your hands!

All that's left to do is wish you bon appétit!

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