Neopolitan Eggplant Parmigiana
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 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
Instructions
  1. Slice the eggplant ¼ inch thick, length wise
  2. 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.
  3. 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.
  4. Remove the eggplant from the oil and place on a dish with paper towel to absorb excess oil.
  5. Continue to fry all of the eggplant.
  6. In a small pot, place 3 table spoons of olive oil on medium heat.
  7. Add two whole pieces of garlic.
  8. Lightly brown the garlic and then remove from the oil.
  9. Add the passed tomatoes and a little salt, bring to a boil.
  10. Once boiling, lower to a simmer for 8 minutes.
  11. In a 9X13" dish, place some of the sauce on the bottom of the dish and then layer the eggplant, overlapping slightly.
  12. Sprinkle parmigiana cheese on top of the eggplant.
  13. Then add a layer of sauce.
  14. Add another layer of eggplant and continue to do this until you run out of eggplant.
  15. Add one more layer of sauce and then sprinkle the mozzarella cheese on top.
  16. 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/