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
Make it step by step
- 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 c oat l ightly with b read c rumbs. (*) PLEASE NOTE: NO bre ad 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Orsola CK, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.