Eggplant Pizzaiola: the recipe for a light and tasty dish

Step 1

Wash and peel the eggplants, then slice them lengthwise trying to obtain slices about 1 centimeter thick.

Step 2

Heat a non-stick plate over the heat and, once hot, arrange the eggplant slices. Grill them on both sides, turning them from time to time.

Step 3

Clean the clove of garlic, cut it in half and brown it with a little extra virgin olive oil in a pan. Add half the tomato sauce and season with a pinch of salt and 1 tablespoon of extra virgin olive oil.

Step 4

Spread a layer of grilled eggplants, placing them slightly overlapping each other.

Step 5

Sprinkle with a layer of mozzarella cheese, chopped and squeezed, and sprinkle with a little oregano. Repeat the layers of tomato sauce, eggplant, mozzarella cheese and oregano, then cook for about 15 minutes over medium heat with the lid on.

Step 6

As soon as the tomato sauce appears thick and the mozzarella cheese has melted, serve and enjoy.