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Eggplant Parmigiana Alla Napoletana

This Eggplant Parmigiana Alla Napoletana recipe uses Tomato Puree, Tomato Paste, Flour, Bread Crumbs, and Olive Oil. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 40 oz
• 1 tbsp
• 1 cup
• 2 cup
• 3/4 cup
• 8 oz
• 1/2 cup

Method (preview)

1. 1

   Combine first eight ingredients and heat over medium heat for about 20 minutes. Be careful, not to scorch. Reserve.

2. 2

   Place 1/2 ″ sliced eggplant on rack; sprinkle lightly with salt.

3. 3

   Let stand for about 20 minutes so bitter juice can run off.

4. 4

   Rinse each slice and pat dry.

5. 5

   Heat oil in heavy skillet (oil should be 1/2 ″ deep).

6. 6

   When oil is hot, add eggplant slices.

7. 7

   Heat 2 minutes on each side or until soft and golden.

8. 8

   Reserve slices on paper toweling to absorb excess oil.

9. 9

   Place about 1/2 ″ reserved tomato sauce over bottom of baking dish sprayed with cooking spray.

10. 10

    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.

11. 11

    Cover lightly with remaining sauce and reserved cheeses. Bake at 325F. for 30 minutes.