Neapolitan Eggplant PARMIGIANA, a typical recipe with fried eggplants enriched with salami and provola in sauce, a delicious dish for dinner, also an idea as an appetizer.
The eggplant parmigiana is a typical Neapolitan recipe, a dish we usually prepare on holidays, especially on Sundays and particularly on August 15th, during Ferragosto.
The eggplant parmigiana is excellent both as a side dish and a main course. For a lighter version, you can also roast the eggplants instead of frying them: the result will still be delicious.
The main ingredient is the eggplant, which is dipped in flour, then in egg and grated parmesan before being fried. Subsequently, each slice of fried eggplant is covered with plenty of parmesan. In my version of eggplant parmigiana, the parmesan is absent because not everyone likes it, but the result is still excellent! The fried eggplants and then cooked in sauce, with that tasty filling of melted mozzarella, make this dish a true unique delight.
Follow me in the kitchen there’s the eggplant parmigiana Neapolitan typical recipe!
Published May 16, 2010 21:30
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 2 black oval eggplants
- 2 eggs
- 2.82 oz provola cheese
- 2.82 oz salami
- 2 cups l tomato sauce
- 2 tablespoons grated parmesan
Steps
Slice the eggplants, place them on a plate, sprinkle with salt, then place another plate on top with some weight and let them rest for at least 30 minutes.
Prepare the simple tomato sauce with oil and basil leaves.
Rinse the eggplants, then gently squeeze and pat them dry.
Beat an egg with a tablespoon of parmesan, if you prefer, in a plate then coat the eggplants in flour and finally in the egg.
Fry the eggplants and drain them on kitchen paper.
Place the eggplants in an oven dish alternating them with salami, provola, and tomato sauce, and if you like, you can also sprinkle with parmesan.
Bake and cook at 356°F for 30 minutes.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
Neapolitan Eggplant PARMIGIANA
News: subscribe to my WhatsApp channel
FOLLOW ME ON TELEGRAM ACTIVATE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
FAQ (Questions and Answers) Neapolitan Eggplant PARMIGIANA
Can I make the eggplant parmigiana in advance?
Yes, the eggplant parmigiana can be prepared in advance. You can assemble the dish and store it in the refrigerator for up to 24 hours before cooking. Alternatively, you can also cook it completely, let it cool, and then reheat it before serving.
What are the alternatives to parmesan in eggplant parmigiana?
If you don’t like parmesan or have dietary restrictions, you can replace it with other grated cheeses like pecorino or grana padano. For a dairy-free version, you can use nutritional yeast or a vegan cheese.
Can I roast the eggplants instead of frying them?
Yes, you can roast the eggplants for a lighter version of the parmigiana. Slice the eggplants, brush them with a little olive oil, and roast them in the oven at 392°F for about 20-25 minutes, turning them halfway through cooking.
