Eggplant Parmigiana Alla Napoletana
main dish, vegetables
40 oz tomato puree
1 tablespoon tomato paste
1 tablespoon parsley, chopped
1/2 teaspoon sweet basil, ground
1/2 teaspoon oregano, ground
2 garlic cloves, chopped
1 salt and pepper, to taste
1 large eggplant
1 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
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
Yield: 4 portions
