Eggplant alla Pizzaiola

Name: Eggplant alla Pizzaiola
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 Portionen
Ingredients: 2 piece Large eggplants; 250 g Mozzarella; 400 g Ready-made tomato sauce; 1 tsp Dried oregano; 1 pinch Fine salt; 3 tbsp Extra virgin olive oil (EVO); 5 foglia Basil leaves

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Cook Time

25 min

Servings

Difficulty

Easy

Prep Time

10 Min

This Thermomix® recipe for Eggplant alla Pizzaiola is ready in 25 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These Eggplant alla Pizzaiola are a delicious and simple antipasto, perfect for summer! I often make them when I have guests because they are quick to prepare and always a hit. The eggplant slices are baked in the oven and then topped with a simple tomato sauce and mozzarella. A touch of oregano and basil completes the dish. They taste best warm, when the mozzarella is nicely melted. A great vegetarian dish that can also be served as a light snack or side dish. Try it out, it's really delicious!

Ingredients (7 ingredients)

2 piece Large eggplants
250 g Mozzarella
400 g Ready-made tomato sauce
1 tsp Dried oregano
1 pinch Fine salt
3 tbsp Extra virgin olive oil (EVO)
5 foglia Basil leaves

Preparation (5 steps)

Prepare eggplants

Cut the eggplants into slices. Lightly score the surface with a knife. Season with fine salt and extra virgin olive oil.

Bake eggplants

Preheat the oven to 180°C. Spread the eggplant slices on a baking sheet and bake for 15 min.

Prepare tomato sauce

Thermomix® Setting

5 sec/Speed 3

Pour the finished tomato sauce into a bowl. Season with fine salt, dried oregano and extra virgin olive oil. Mix everything well. 5 sec./speed 3.

Prepare mozzarella

Drain the mozzarella, cut into slices and then into cubes.

Top and bake eggplants

Remove the eggplants from the oven and spread a spoonful of tomato sauce on each slice. Top with mozzarella cubes and sprinkle with dried oregano. Drizzle with a dash of extra virgin olive oil. Increase the oven temperature to 200°C and bake the eggplants again for a few minutes until the mozzarella is melted and lightly browned.