Neapolitan eggplant parmigiana. Quiet, I do not deny the wonderful SICILIAN EGGPLANT PARMESAN whose family recipe has been illuminating my life for 46 years. But the Neapolitan version definitely deserves a taste. On my YouTube channel you will also find a short VIDEO RECIPE step by step. It being understood that the parmigiana is one of the recipes that goes through more variations even familiar, the two recipes have some obvious differences. Indeed, if you were Neapolitan and wanted to report me your variants for me it would be a real pleasure.
The first is that for the Neapolitan we use oblong eggplants, cut into slices lengthwise. The aubergines, In addition, before cooking they are floured. In this way they absorb less oil and form a slight crust. Yet, inside the Neapolitan parmigiana you put only the mozzarella, fior di latte or buffalo mozzarella Dop as in my case. Then tomato sauce, lots of basil and grated Parmesan cheese. Is, since you have now prepared all the ingredients, why not also try the FAKE SICILIAN TRIPE?
My suggestion for layered and baked preparations is always the same. Prepare the Neapolitan eggplant parmigiana a day in advance, so that the flavors blend perfectly and that the slice, once cut, reveal the gluttony of the layers. Do not forget to get or prepare a homemade bread of durum wheat semolina and baked in a wood oven. The meal is challenging but of great satisfaction! Have a good day.
4 oblong eggplants
750 ml of tomato puree (better if of San Marzano)
extra virgin olive oil
a clove of garlic and a piece of onion
400 grams of mozzarella fior di latte or buffalo mozzarella Dop
Grated Parmigiano Reggiano PDO, to taste
flour 00, to taste
peanut or extra virgin olive oil for frying, to taste
Slice very thin eggplants lengthwise. Salt them lightly and put them in a colander with a weight on top, so that they lose the water of vegetation. Dry the slices with a clean cloth and pass them in flour on both sides, as you see in VIDEO RECIPE. Fry the eggplants in a large pan and with high edges in peanut oil at 170 degrees. When the eggplants will be golden, put them on sheets of absorbent paper.
For the sauce, brown the garlic and a piece of onion in extra virgin olive oil. Add the tomato puree, plenty of basil and salt and cook covered and over low heat for about 15 minutes.
Slice the mozzarella fior di latte or the mozzarella di bufala campana Dop with a certain advance. Put the slices in a colander and, before using them, squeeze them slightly. If you like smoked, you can also use a provola of the Lattari mountains.
Pour a little tomato puree on the bottom of the pan, arrange the floured and fried eggplants, season with other tomato sauce, sliced mozzarella, grated Parmesan cheese and fresh basil chopped by hand. Continue in layers until the ingredients are exhausted.
Preheat the oven to 180 degrees static and cook the Neapolitan eggplant parmigiana for 25-30 minutes. Once cooked, remove from the oven and allow to cool completely. I repeat myself: prepare it a day in advance and it will be even better. Bon appétit!