For dinner, I really don’t need much to eat well: baked stuffed eggplant, perfect when you want to cut down on bread and flour for dinner!
For dinner, I really don’t need much to eat well: baked stuffed eggplant, perfect when you want to cut down on bread and flour for dinner!
Baked eggplant pizzas are a simple, tasty, and light recipe, perfect as an appetizer, a hearty side dish, or a vegetarian main course. They’re made with oven-baked eggplant slices topped with a quick sauce made with onion, bell pepper, tomato, garlic, and tomato paste, then topped with mozzarella or stringy cheese.
The eggplants remain soft yet firm, the sauce becomes flavorful, and the cheese melts, creating a golden, gooey surface. They’re a great alternative to traditional bread or puff pastry pizzas because they don’t require flour and aren’t fried.
You can make them for a quick dinner, a buffet, or even as a delicious hot treat. They’re delicious fresh from the oven, but they’re also delicious warm.
Baked eggplant stuffed with tomato and mozzarella: perfect when you want to reduce bread and flour at dinner.
Times
Preparation: 20 minutes
First cooking of aubergines: 20 minutes
Final cooking time: 15 minutes
Total time: approximately 55 minutes
Portions
2-3 servings
Nutritional values
Per serving
Calories: approximately 230 kcal
Protein: about 10 g
Carbohydrates: about 16 g
Fat: about 14 g
Per 100 g
Calories: approximately 105 kcal
Protein: about 5 g
Carbohydrates: about 7 g
Fat: about 6 g
The values change based on the quantity of oil and cheese used.
Ingredients
1 large eggplant
1 medium onion
1/2 red or yellow bell pepper
1 ripe tomato
2 cloves of garlic
1 tablespoon tomato paste
1 teaspoon sugar , optional
100 g mozzarella or stretched curd cheese
Extra virgin olive oil to taste
Salt to taste
Black pepper to taste
Paprika to taste
Fresh basil to taste
Fresh parsley to taste
Preparation
1. Cut the aubergines
Wash the aubergine , dry it and cut it into slices about 1 cm thick .
Arrange the slices on a plate, add a pinch of salt, and let them rest for 15 minutes . Then pat them dry with paper towels.
2. First baking in the oven
Arrange the eggplant slices on a baking tray lined with baking paper.
Season with a little extra virgin olive oil , salt, pepper, paprika and a few torn basil leaves.
Bake in a preheated oven at 180°C for about 20 minutes , until soft and lightly golden.
3. Prepare the dressing
Meanwhile, chop the onion and cut the pepper into small cubes.
Heat a drizzle of oil in a pan and sauté the onion and pepper for a few minutes.
Add the chopped tomato , crushed garlic , tomato paste , pepper, paprika and, if necessary, a pinch of sugar to adjust the acidity.
Cook for 5-7 minutes , until the sauce thickens.
4. Stuff the aubergines
Remove the eggplant slices from the oven.
Spread a little vegetable and tomato dressing on top of each slice.
Add mozzarella or stretched curd cheese.
5. Gratina
Put back in the oven at 180-190°C for about 15 minutes , until the cheese is melted and lightly golden.
For a more gratinated effect, you can activate the grill in the last 2 minutes.
6. Serve
Garnish with chopped fresh parsley or basil and serve hot.
Advice
To achieve a result similar to the photo, use fairly large, evenly sized eggplant slices. The mozzarella must be very dry, otherwise it will release too much water during cooking.
If you want a lighter version, use light mozzarella and a little oil. For a richer version, you can add cooked ham, olives, capers, or oregano. The sugar is optional: it’s only needed if the tomato sauce is very acidic. You can also omit it.
Conservation
Baked eggplant pizzas can be stored in the refrigerator for 1 day , stored in an airtight container.
Heat them in the oven or air fryer for a few minutes before serving.
