Eggplant À La Napoli
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g auberine (s)
- 2 onions)
- 1 can tomato (s)
- 3 tablespoon tomato paste
- 300 g mozzarella
- 3 tablespoon parmesan
- olive oil
- basil
- salt and pepper
- sugar
- Flour
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Clean the aubergines and cut into approx. 1 cm thick slices. Salt and let stand for 20 minutes. After this time dry the slices, turn them in flour and brown them briefly in oil on both sides.
- Then sauté the onions in oil, add the tomatoes and tomato paste, season with basil, salt, pepper and sugar. Boil everything for about 15 minutes and then strain it through a sieve.
- Grease a baking dish and alternately layer eggplant, tomato sauce and mozzarella, sprinkle the Parmesan cheese over the top. Cover with aluminum foil.
- Bake in a preheated oven at 250 ° C top / bottom heat for about 20 minutes. Then remove the aluminum foil and let it gratin for another 10 minutes.
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