Today I was given a few eggplants from a friend’s garden… yum! I was so excited to use them to make my favorite eggplant recipe, Neopolitan Eggplant Parmigiana. I first discovered this recipe in a cookbook from Bibba Caggiano. The difference of this eggplant is that you are not going to be breading each piece of eggplant, only flouring. It makes a huge difference in taste! I have altered her recipe from time to time, depending on which kind of eggplants I have (today was graffiti), type of tomatoes I’m using and if I’m adding fresh mozzarella versus store bought shredded.
What’s great about this recipe is that although overall it takes about an hour and a half, 30 minutes of that time you are just waiting for the eggplant to “sweat” out the bitterness and 30 minutes it is baking in the oven. So, really… you are prepping for 30 minutes! I also love that the sauce takes less than ten minutes to cook and how fresh it tastes. I remember the first time I made it and thinking that it tastes like eating cake, or a dessert! I knew I’d be making this recipe for years to come. My father, who is from an island near Naples tasted this eggplant and commented that it tastes like how his mother made it.
This recipe never fails but works best with the small, Italian eggplants, plum tomatoes (seeds/cores removed) and fresh mozzarella.