Eggplant Parmigiana Alla Napoletana
| Yield: | 4 Portions |
| Categories: | Main Dishes, Vegetables |
| 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 |
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