• Prep Time:
  • Cooking Time:
  • Serves: 4 Portions

Eggplant Parmigiana Alla Napoletana

  • Recipe Submitted by on

Category: Vegetables, Main Dish

 Ingredients List

  • 40 oz Tomato puree
  • 1 tb Tomato paste
  • 1 tb Parsley, chopped
  • 1/2 ts Sweet Basil, ground
  • 1/2 ts Oregano, ground
  • 2 Garlic cloves, chopped
  • Salt and pepper, to taste
  • 1 lg Eggplant
  • Salt as needed
  • 1 c Flour
  • 3 Eggs, beaten
  • 2 c Bread crumbs
  • 3/4 c Olive Oil
  • 8 oz Mozzarella Cheese, shredded
  • 1/2 c Parmesan cheese, grated

 Directions

Combine first eight ingredients and heat over medium heat for about 20
minutes. Be careful, not to scorch. Reserve.

Place 1/2" sliced eggplant on rack; sprinkle lightly with salt. Let stand
for about 20 minutes so bitter juice can run off. Rinse each slice and pat
dry. Coat each slice with flour; dip in egg; then coat lightly with bread
crumbs.

Heat oil in heavy skillet (oil should be 1/2" deep). When oil is hot, add
eggplant slices. Heat 2 minutes on each side or until soft and golden.
Reserve slices on paper toweling to absorb excess oil. Place about 1/2"
reserved tomato sauce over bottom of baking dish sprayed with cooking
spray. Place eggplant in layers in dish; sprinkle each layer with cheeses,
alternate layers until all ingredients are used, reserving a little of each
cheese for top. Cover lightly with remaining sauce and reserved cheeses.
Bake at 325F. for 30 minutes.


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