Prep Time: 20 mins | Cook Time: 20 mins | Servings: 6
This Neapolitan Eggplant is a one-skillet meal made with a couple of simple ingredients and guarantees superb results. This recipe is very versatile. It’s the major thing I love about this recipe. The sauce makes the ultimate sauce for pasta or rice. And it pairs so well on toasted bread to make bruschetta. These Neapolitan Eggplants also serve as a scrumptious side dish.
To make this recipe the steps are fairly simple. To achieve the right consistency and color, the eggplant is fried. In the same skillet, the tomatoes with basil are cooked. Toss in the fried eggplant and simmer for a few minutes. It’s this simple, and you would not believe the result!
This Neapolitan eggplant is traditionally a vegetable side dish. Although, there are many ways to enjoy these Neapolitan Eggplants. My husband prefers this topped with a toasted slice of bread. I love it as a sauce for penne pasta. This Neapolitan eggplant is one of the best meals I’ve made for my loved ones, and still making it.
If you have not tried these Neapolitan Eggplants, this is a sign for you to give this a try soon. This is so good I am pretty certain that everyone is going to fall in love with it.
300 milliliters of cooking oil
2 large eggplants
150 g. of flour
500 g. of breadcrumbs
8 tbsp of tomato sauce
150 g. of cooked ham
150 g. of mozzarella cheese
Salt, to taste
Oregano, to taste
How to make Neapolitan Eggplants
Step 1: In approximately 1 centimeter thick, strip the eggplants lengthwise.
Step 2: In flour, drop the slices, then coat them with eggs and breadcrumbs.
Step 3: On each side, place a tbsp of tomato sauce, followed by half a slice of ham and mozzarella cheese.
Step 4: Bake in the oven until done.
Step 5: Serve right away garnished with oregano. Enjoy!
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