Eggplant parmigiana alla napoletana
4 Portions
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 40 | ounces | Tomato puree |
| 1 | tablespoon | Tomato paste |
| 1 | tablespoon | Parsley, chopped |
| ½ | teaspoon | Sweet Basil, ground |
| ½ | teaspoon | Oregano, ground |
| 2 | Garlic cloves, chopped | |
| Salt and pepper, to taste | ||
| 1 | large | Eggplant |
| Salt as needed | ||
| 1 | cup | Flour |
| 3 | Eggs, beaten | |
| 2 | cups | Bread crumbs |
| ¾ | cup | Olive Oil |
| 8 | ounces | Mozzarella Cheese, shredded |
| ½ | cup | Parmesan cheese, grated |
Directions
Combine first eight ingredients and heat over medium heat for about 20 minutes. Be careful, not to scorch. Reserve.
Place ½" 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 ½" 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 ½" 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.
SOURCE: American Academy of Chefs--J. Spina, Chef