Eggplant Parmesan (version XLIII)
Eggplant Parmigiana alla Napoletana
40 ounces tomato puree
Combine first eight ingredients and heat over medium heat for about 20 minutes. Be careful, not to scorch. Reserve.
1 tablespoon tomato paste
1 tablespoon parsley, chopped
1/2 teaspoon sweet basil, ground
1/2 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
3/4 cup olive oil
8 ounces mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
Place 1/2-inch 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-inch 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-inch 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.
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