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  Recipe Home » Main Course » Eggplant Parmigiana Alla Napoletana
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  Eggplant Parmigiana Alla Napoletana
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 230
Ingredients:
40 oz Tomato puree
1 tbsp Tomato paste
1 tbsp Parsley, chopped
1/2 tsp Sweet Basil, ground
1/2 tsp Oregano, ground
2 Garlic cloves, chopped
Salt and pepper, to taste
1 large Eggplant
Salt as needed
1 cup Flour
3 Eggs, beaten
2 cup Bread crumbs
3/4 cup Olive Oil
8 oz Mozzarella Cheese, shredded
1/2 cup Parmesan cheese, grated
Instructions:
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.

SOURCE: American Academy of Chefs--J. Spina, Chef
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