Eggplant Pizzaiola
This effortlessly delicious Eggplant Pizzaiola is a must try! Picture roasted eggplant slices, their edges caramelized just right, topped with garlicky tomato sauce, and a dusting of Parmesan cheese that melts into pure perfection. The kitchen fills with the irresistible aroma of garlic and olive oil, making it hard to wait for that first bite!
The best thing about this? Simple ingredients, amazing taste!
Serves four as a side dish or two as a main meal with a big salad.
Ingredients
Here’s a quick rundown on the key ingredients for Eggplant Pizzaiola:
- Eggplant: Use a large eggplant for even slices. If unavailable, zucchini or portobello mushrooms can be good alternatives.
- Salt: Essential for drawing out moisture from the eggplant, preventing sogginess. Adjust to taste or use a low-sodium alternative if needed.
- Black Pepper: Adds a mild kick. Freshly ground is best, but pre-ground works fine too.
For Topping:
- Marinara Sauce: Any store-bought or homemade marinara works. In a pinch, use crushed tomatoes.
- Parmesan Cheese: Freshly grated is ideal for its rich flavor. Pecorino Romano can be a stronger, saltier substitute.
- Dried Oregano: Adds a classic Italian flavor. Fresh oregano can be used, but in lesser quantity (about half).
- Red Pepper Flakes: For a touch of heat. Omit if you prefer a milder dish, or substitute with a pinch of cayenne pepper.
For Baking:
- Olive Oil: Perfect for roasting or pan-frying the eggplant, adding a rich flavor. Olive oil spray is a lower-calorie option, or you can use avocado oil for a similar taste and health benefits.
How to Make
Prep the Eggplant: Start by washing the eggplant under cold water and slicing it lengthwise into 1/4 inch thick slices. Lightly season each slice with salt. Peeling is optional, based on your preference.
Cook the Eggplant: For roasting, preheat your oven to 400°F (200°C). Arrange the slices on a baking sheet, brush with olive oil, and roast for 20-25 minutes until tender and lightly browned. For pan-frying, heat a skillet over medium heat with a thin layer of olive oil. Cook the eggplant slices in batches, 3-4 minutes per side, until golden and tender, adding more oil as needed.
Assemble the Pizzaiola: Spread each cooked eggplant slice with a generous tablespoon of marinara sauce. Sprinkle grated Parmesan cheese over the sauce and season with dried oregano, red pepper flakes, and black pepper.
Final Bake: Reduce the oven temperature to 375°F (190°C). Arrange the prepared eggplant slices on a baking sheet and bake for 10-15 minutes until the Parmesan cheese is melted and lightly golden. Enjoy!
Technique and Tips
Some top tips and techniques to ensure your Eggplant Pizzaiola turns out perfectly:
- Uniform Slices: Cut the eggplant into uniform 1/4 inch thick slices to ensure even cooking. Thicker slices may not cook through properly, while thinner slices can become too crispy.
- Avoid Overcooking: Whether roasting or pan-frying, watch the eggplant to ensure it becomes tender without becoming crispy and dry.
- Oil Application: When roasting, brush both sides of the eggplant slices with olive oil for even browning. If pan-frying, add a thin layer of oil to the skillet and replenish as needed for each batch to prevent sticking and ensure even cooking.
- Even Topping Distribution: Spread the marinara sauce evenly over each eggplant slice to ensure every bite is flavorful. Use freshly grated Parmesan for the best melting and flavor, although already grated works fine in a pinch!
- Seasoning: Adjust the seasoning of oregano, red pepper flakes, and black pepper to your taste. Fresh herbs can also be used for a more vibrant flavor. Be careful with the red pepper flakes – only a tiny pinch.
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📖 Recipe
Eggplant Pizzaiola
Equipment
- 1 baking sheet
- 1 large chefs knife
- cutting board
Ingredients
To Roast the Eggplant
- 1 large Eggplant
- 1 tablespoon Salt or to taste
- 2 teaspoons Black pepper or to taste
For Topping
- 1 cup marinara sauce or crushed tomatoes
- 1/4 cup grated Parmesan cheese or more to taste (depending on how large your eggplant is)
- 2 teaspoons Dried oregano or to taste
- 1 teaspoon Red pepper flakes or to taste
- 1 clove garlic optional, to grate into the tomato sauce
For Baking
- 3 tablespoons Olive oil for roasting or pan-frying (can also use olive oil spray)
Instructions
Prep the Eggplant:
- Wash the eggplant thoroughly under cold water.
- Slice the eggplant lengthwise into 1/4 inch thick slices. There’s no need to peel unless you prefer to.
- eggplant unless you prefer to.
- Lightly season each slice with salt
Cook the Eggplant:
- To Roast: Preheat your oven to 400°F (200°C). Arrange the eggplant slices on your prepared baking sheet.
- Brush both sides of the eggplant slices with olive oil and roast for 20 to 25 minutes or until the eggplant is tender and lightly browned.
- The eggplant should be nice and tender but NOT overdone or it will get crispy and dry.
To Pan-Fry:
- Heat a large skillet over medium heat and add a thin layer of olive oil.
- Once hot, add the eggplant slices in batches, cooking each side for 3-4 minutes or until golden brown and tender.
- Add more oil as needed for each batch. The eggplant should be nice and tender but NOT overdone or it will get crispy and dry.
Assemble the Pizzaiola:
- Spread each cooked eggplant slice with a generous tablespoon of marinara sauce or crushed tomatoes (add grated garlic, optionally).
- Sprinkle grated Parmesan cheese over the sauce.
- Season each slice with a pinch of dried oregano, and just a touch of red pepper flake and black pepper.
Final Bake:
- Reduce oven to 375°F (190°C).
- Arrange the prepared eggplant slices on a baking sheet.
- Bake for 10-15 minutes or until the Parmesan cheese has melted and is lightly golden.
My mom made this all the time – this is easy, delicious and dare I say pretty healthy as long as you use cheese sparingly!