Yield
4 servings
Total time
80 minutes
Prep time
30 minutes
Cook time
50 minutes
Golden, tender eggplant baked with rich tomato, melted mozzarella and finished with a bold garlic & chili kick
Ingredients
- 2 medium to large eggplants
- 400 g tomato pulp
- AGLIO E PEPERONCINO Extra Virgin Olive Oil condiment
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 125 g mozzarella
- 25 g grated Parmesan cheese
- Fresh basil leaves
Preparation
Step 1
Slice the eggplants into even rounds. Sprinkle both sides with salt and let them rest for about 20 minutes to draw out excess moisture.
Step 2
Pat the eggplant slices dry with paper towels. Lightly drizzle with olive oil and arrange them on a preheated grill pan or baking tray.
Step 3
Roast the eggplant on both sides until golden brown and lightly caramelized.
Step 4
Pour Aglio e Peperoncino Extra Virgin Olive Oil into a baking dish or skillet. Add the garlic cloves and sauté over medium heat until fragrant.
Step 5
Stir in the tomato pulp or marinara sauce. Season with salt, black pepper, and dried oregano, then simmer for a few minutes to combine the flavors.
Step 6
Layer the roasted eggplant slices with mozzarella between each layer. Spoon the tomato sauce over the top and finish generously with grated Parmesan cheese.
Step 7
Cover with a lid or foil and bake in a preheated 180°C (350°F) oven for 20–25 minutes, or until the eggplant is tender and the cheese is melted, golden, and bubbling.
Step 8
Garnish with fresh basil leaves and finish with a generous drizzle of Aglio e Peperoncino Extra Virgin Olive Oil for a bold garlic and chili kick.
Eggplant alla Pizzaiola with AGLIO E PEPERONCINO