Neopolitan Eggplant Parmigiana
Author: Bibba Caggiano, updated by Ladles of Yum
Recipe type: Entree
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 8
- 4 small Italian eggplants (or seedless eggplant)
- 3 tablespoons olive oil
- 1 inch of vegetable oil for frying
- 2 cups of flour
- 1 28 oz. can plum tomatoes, passed through a mill to remove seeds
- ½ cup of fresh mozzarella (or shredded)
- 1 cup of grated parimigiana cheese
- 2 cloves of garlic
- salt
- Slice the eggplant ¼ inch thick, length wise
- Place the eggplant on a dish and lightly salt them to remove the bitterness. Let them sit for 30 minutes and then pat them dry with a paper towel.
- Lightly flour both sides of the eggplant and then fry them on medium heat in vegetable oil until lightly golden, approximately 2 minutes on each side.
- Remove the eggplant from the oil and place on a dish with paper towel to absorb excess oil.
- Continue to fry all of the eggplant.
- In a small pot, place 3 table spoons of olive oil on medium heat.
- Add two whole pieces of garlic.
- Lightly brown the garlic and then remove from the oil.
- Add the passed tomatoes and a little salt, bring to a boil.
- Once boiling, lower to a simmer for 8 minutes.
- In a 9X13" dish, place some of the sauce on the bottom of the dish and then layer the eggplant, overlapping slightly.
- Sprinkle parmigiana cheese on top of the eggplant.
- Then add a layer of sauce.
- Add another layer of eggplant and continue to do this until you run out of eggplant.
- Add one more layer of sauce and then sprinkle the mozzarella cheese on top.
- Bake in the oven at 350 degrees until golden, approximately 35 minutes.
Recipe by Ladles of Yum at http://www.ladlesofyum.com/2018/09/neopolitan-eggplant-parmigiana/
3.5.3251