Eggplant Parmigiana in a Pizza Oven

Eggplant Parmigiana in a Pizza Oven

A rich and comforting Italian classic with grilled eggplant, tomato sauce, and melted cheese.
A rich and comforting Italian classic with grilled eggplant, tomato sauce, and melted cheese.
Prep time
25 min
Cook time
20 min
Yield
4 people

Ingredients

  • 2 eggplants
  • 2 tsp salt
  • Olive oil for brushing
  • 1 can chopped tomatoes
  • 1 small onion
  • 1 garlic clove
  • 1 handful basil leaves
  • 2 tbsp balsamic vinegar
  • 2 mozzarella balls
  • 25 g grated parmesan
  • 2 eggplants
  • 2 tsp salt
  • Olive oil for brushing
  • 1 can chopped tomatoes
  • 1 small onion
  • 1 garlic clove
  • 1 handful basil leaves
  • 2 tbsp balsamic vinegar
  • 2 mozzarella balls
  • 25 g grated parmesan

Directions

  1. Cut the eggplants into quarters or slices. Sprinkle with salt and let sit for 1 hour. Rinse and pat dry.
  2. Brush with olive oil.
  3. Preheat the oven to 300°C and grill the eggplants until browned and softened, about 5-7 minutes.
  4. Finely chop the onion and garlic. Cook in a pan with olive oil until translucent.
  5. Add tomatoes and basil. Simmer for 5-7 minutes. Blend if you prefer a smooth sauce.
  6. Season with balsamic vinegar, salt, and pepper.
  7. Spread a little tomato sauce in an ovenproof dish. Add eggplant and mozzarella slices. Top with basil and parmesan.
  8. Lower the oven to 250°C and bake for about 10 minutes until the cheese is melted and golden.
  9. Let rest 5-7 minutes before serving.

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