Eggplant parmigiana alla napoletana

Yield: 4 Portions

Measure 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

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

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