Pizzaiola aubergines 🤩❤️ 

For a perfect lunch or dinner that gives you a valid alternative to meat or fish dishes, I offer you an excellent baked eggplant flan. Surely, it is ideal for those who particularly love vegetables but not only, because you can also offer it to those who are never happy to find them in front of them, managing to finally make them appreciate them.

In fact, cooking eggplants in this way means giving them an extra touch of tastiness. Everyone will love them, think that you will be able to make even the children particularly happy. Undoubtedly, the presence of these vegetables (which in addition to being delicious are very versatile) in combination with the other ingredients of the recipe, make the diet more bearable. The preparation is very simple and not very long. So let's see how to prepare these eggplants!

Today I'm going to show you baked eggplant with cherry tomatoes quick recipe. I have to admit that sometimes I go on a diet too... But without sacrificing taste! Pizzaiola aubergines are a really simple and light recipe and for those who have to be a little careful with their figure in this period it is a valid alternative 😉 They are excellent both hot and cold, so you can also prepare them well in advance, you can also replace the spices to your liking or add grated mozzarella or provolone instead of Parmesan.

Ingredients

2 round aubergines

250 g Cherry tomatoes

40 g Parmesan cheese (grated)

2 tbsp extra virgin olive oil

Salt

Oregano

Pepper 

Preparation

Wash and cut the aubergines into slices, then place them in a baking tray covered with parchment paper. Cut the cherry tomatoes and season with salt, pepper and oil, mix well, then stuff your eggplant slices, then sprinkle with grated Parmesan cheese and oregano. Drizzle with olive oil and bake in a convection oven at 200°C for about 20 minutes, remove from the oven, let it cool and serve!