Eggplant parmigiana alla napoletana Recipe

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Eggplant parmigiana alla napoletana

Artist:	_	Yield:	4
Categories:	Eggplant, Entrees, Vegetables	Rating:	0
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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

Procedures:

1	Combine first eight ingredients and heat over medium heat for about 20 minutes.
2	Be careful, not to scorch.
3	Reserve.
4	Place ? sliced eggplant on rack; sprinkle lightly with salt.
5	Let stand for about 20 minutes so bitter juice can run off.
6	Rinse each slice and pat dry.
7	Coat each slice with flour; dip in egg; then coat lightly with bread crumbs.
8	Heat oil in heavy skillet (oil should be ? deep).
9	When oil is hot, add eggplant slices.
10	Heat 2 minutes on each side or until soft and golden.
11	Reserve slices on paper toweling to absorb excess oil.
12	Place about ? reserved tomato sauce over bottom of baking dish sprayed with cooking spray.
13	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.
14	Cover lightly with remaining sauce and reserved cheeses.
15	Bake at 325°F.
16	For 30 minutes.