Eggplants pizzaiola 

Very fast, Pan-Cooked, Stringy: pizza-style aubergine with tomato and mozzarella, a second course with a unique taste that is prepared directly in the pan. Perfect for a quick dinner, without fat, without frying and without sautéing: eggplant a boat seasoned pizzaiola and stewed in a pan.They are not stuffed and do not need to be cooked twice. For this recipe there are just a few ingredients: long, small eggplant, mozzarella, tomato, parmesan cheese and basil. The aubergines are cut into boats and carved as for the preparation of eggplants in a checkerboard pattern. Then season, between one incision and another, with oregano, tomato, salt, mozzarella and plenty of Parmesan cheese. The cooking is in a pan: they are very soft, tasty, not bitter and super stringy thanks to the mozzarella and parmesan: with the sauce you can make a scarpetta with fresh bread! A very easy recipe: in case of lactose intolerance, just use a lactose-free mozzarella. Now you just have to read the recipe, let me know if you liked it.

Ingredients

3 long aubergines

200 ml Tomato puree

50 g grated Parmesan cheese

4-5 basil leaves

Oregano

Olive oil

Fine salt

Preparation

Wash the aubergines and dry them, remove the end with the stalk and cut them in half lengthwise. Cut them with a sharp knife forming a lattice, then making cross-incisions. Enlarge the reticle so that it does not open. Brush them with olive oil or spray them with a nebulizer (so as to use very little). Sprinkle with salt and oregano. Place them directly in the pan, placing them close together so as not to move during cooking. Prepare the tomato raw: put the tomato puree in a bowl and season with salt, oregano and chopped basil. Mix well. Slice the mozzarella and cut it into strips. Season the aubergines with the tomato puree, add the mozzarella, parmesan and basil until all the ingredients are finished, making sure that they also go into the cracks. On the bottom of the pan add half a glass of water. Cook for about twenty minutes over high heat, until soft, with the lid on. In the last 10 minutes you can remove the lid so that the excess water can evaporate. You can enjoy them immediately, hot and stringy.