Title: Eggplant Parmigiana Alla Napoletana
Categories: Main dish, Vegetables
Yield: 4 portions
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
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.
