Eggplant Pizzaiola

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Make eggplant pizzaiola, a simple dish with caramelized roasted eggplant, marinara sauce, and a dusting of Parmesan for an irresistible taste!

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: Italian American

Servings:

Calories: 169kcal

Author: Marie

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.

Notes

Tips:

Uniform Slices: Cut the eggplant into 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, keep an eye on the eggplant to ensure it becomes tender without getting crispy and dry. Overcooking can lead to a less desirable texture.

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.

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.

Nutrition