Free Recipe Eggplant Parmigiana Alla Napoletana

Recipe Type: Free Main Dish Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4

Ingredients for Eggplant Parmigiana Alla Napoletana Recipe

40 oz Tomato puree
1 tb Tomato paste
1 tb Parsley, chopped
1/2 ts Sweet Basil, ground
1/2 ts Oregano, ground
2 Garlic cloves, chopped
Salt and pepper, to taste
1 lg Eggplant
Salt as needed
1 c Flour
3 Eggs, beaten
2 c Bread crumbs
3/4 c Olive Oil
8 oz Mozzarella Cheese, shredded
1/2 c Parmesan cheese, grated

Eggplant Parmigiana Alla Napoletana Preparation

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 From Gemini’s MASSIVE MealMaster collection at

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