Melanzane alla Parmigiana - Eggplant Parmigiana

Photo: OCK (@FoodMeditations)

Ingredients

40 ounces Tomato puree

1 tablespoon Tomato paste

1 tablespoon Parsley, chopped [not in Naples]

1/2 teaspoon Sweet Basil, ground

1/2 teaspoon Oregano, ground

2 Garlic cloves, just crushed

Salt and pepper, to taste

1 lrg Aubergine

Salt as needed

1 cup Flour

3 Eggs, beaten

2 cups (*) Bread crumbs [not in Naples]

3/4 cup Olive Oil

8 ounces Fiordilatte Mozzarella Cheese, shredde

1/2 cup Parmesan cheese, grated

Preparation

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

Place 1/2" sliced aubergine on rack; sprinkle lightly with salt. Let stand for about 20 minutes to remove the bitterness. Rinse each slice and pat dry. Coat each slice with flour; dip in egg; (*)then coat lightly with bread crumbs. (*) PLEASE NOTE: NO bread crumbs in the original recipe from Naples. Doesn't add anything special except extra-calories.

Heat oil in heavy skillet (oil should be 1/2" deep). When oil is hot, add aubergine 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 aubergine 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.