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  • Eggplant Parmigiana Alla Napoletana

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    Eggplant Parmigiana Alla Napoletana
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 40 ounce Tomato puree
    • 1 Tbsp. Tomato paste
    • 1 Tbsp. Parsley, minced
    • 1/2 tsp Sweet Basil, grnd
    • 1/2 tsp Oregano, grnd
    • 2 x Garlic cloves, minced Salt and pepper, to taste
    • 1 lrg Eggplant Salt as needed
    • 1 c. Flour
    • 3 x Large eggs, beaten
    • 2 c. Bread crumbs
    • 3/4 c. Extra virgin olive oil
    • 8 ounce Mozzarella Cheese, shredded
    • 1/2 c. Parmesan cheese, grated

    Directions

    1. Combine first eight ingredients and heat over medium heat for about 20 min. Be careful, not to scorch. Reserve.
    2. Place 1/2" sliced eggplant on rack; sprinkle lightly with salt. Let stand for about 20 min 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.
    3. Heat oil in heavy skillet (oil should be 1/2" deep). When oil is warm, add in eggplant slices. Heat 2 min on each side or possibly till soft and golden brown.
    4. 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 till all ingredients are used, reserving a little of each cheese for top. Cover lightly with remaining sauce and reserved cheeses.
    5. Bake at 325F. for 30 min.

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