Parmiggiana alla Napoletana
Added by DebDiMaggio | Wed 08 Jul 2009 @ 17:44
It\'s a regional twist to the overly known Parmiggiana. I met a few people from Naples who make this way.
for 7 people (the Italian way)
3 large aubergines (eggplant)
3 large eggs
200gr white flour
pinch of sal
500ml vegetble oil
Chop the onion and sautee in olive oil over a gentle heat, add a pinch of salt to sweat it out. When white and soft add the passata and a spoonfull of sugar. Leave to simmer gently. The longer it takes the nicer it is.
Add basil at the end.
Slice the aubergines thinly, you can peel them if you want. Soak in water and salt and drain after 10 minutes.
in the mean time in a shallow pan add 150 ml of veg oil. Whisk the egg and dip some slices of aubergines in it, then drain and dip in to the flour, shake excess flour and fry in the pan once the oil is hot.
repeat with all the aubergines, I find that over a slow heat the passata cooks while you\'re frying so it\'s good timing. Leave the fried aubergines on kitchen paper to drain excess fat. You\'ll see I said 500ml of oil, it\'s because you\'ll need to top the pan up about 3 times while frying if you are doing this quantity of aubergines.
Layer you aubergines with passata in between layers like a lasagna, then top with parmesan cheese. You can also layer mozzarella and ham in beteen it to make it a first course meal.
My recomendation is to make this the day before and let all the flavours soak together and use leftovers for filling rolls or toast.