Light eggplant pizzaiola

Light eggplant pizzaiola
  • Difficulty;
    Very easy
  • Preparation time
    30 minutes
  • Cooking time
    10 minutes
  • Portions
  • Baking tin size
    Baking tin size
    Oven tray
  • Diet recipe
  • Vegan recipe
  • Vegetarian recipe
  • Without eggs
    No eggs
  • Without cooking
    No cook


Light eggplant pizzaiolaA second original and tasty vegetarian. The realization is simple and also fast enough, moreover, you don't have to fry anything, just a simple cooking on the hot plate (or, to reduce the time, just put all the slices of aubergines in a fan oven for about 15 minutes).

It will not be necessary to put the aubergines soak in water or coarse salt, to reduce the time, in fact, we recommend using the violet aubergines, the amarostic aftertaste will not be felt and the result will be perfect.

It is possible to change the recipe also using ham (or other ingredients to your liking) or changing the type of cheese, but we recommend the use of spicy provolone because it manages to give that extra flavor boost that will make everything truly phenomenal.


  • 2 eggplants
  • About 10 cherry tomatoes (or 1 large tomato cut into small pieces)
  • 3,5 oz (100 g) of spicy provolone
  • Oil
  • Salt
  • Origan
  • Black pepper


  1. Wash and cut the aubergines in two (if they are very large, cut them into slices about 2-3 cm high).
  2. Roast the aubergines on a hot plate on both sides.
  3. Carve the inside of the aubergines while remaining on the surface. Cut the cheese into chunks and insert them in the carvings.
  4. Cooked and carved eggplants Cooked aubergines, carved with provolone
  5. Cut the tomatoes into pieces and season them with extra virgin olive oil, salt and pepper. Put them on top of the aubergines.
  6. Arrange everything on a baking sheet, add a drizzle of oil, oregano and cook in a hot oven until the cheese melts.
  7. Eggplants seasoned and ready for cooking in the oven Well cooked aubergine boats