How to prepare the original recipe for Neapolitan aubergine parmigiana at home

Today the original recipe for Neapolitan aubergine parmigiana. Calm, I do not deny the wonderful SICILIAN EGGPLANT PARMESAN whose family recipe has illuminated my life for many years. But the Neapolitan version It's definitely worth a taste. On my YouTube channel you will also find a short RECIPE VIDEO step step.

What are the differences between Neapolitan and Sicilian eggplant parmigiana

Notwithstanding that the parmesan it is one of the recipes that undergoes multiple even familiar variations, the Sicilian and Neapolitan recipes have some obvious differences. On the contrary, 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 the Oblong eggplant, cut into slices lengthwise. The eggplant, Furthermore, Before cooking, floured. In this way absorb less oil and form a slight crust. Still, Inside the Neapolitan parmigiana you can only put the mozzarella, fior di latte or buffalo mozzarella Dop as in my case. Then tomato gravy, both basil e Parmesan cheese grated. Is, since you have now prepared all the ingredients, why not also try the FAKE SICILIAN TRIPE?

How not to make baked aubergine parmigiana runny

It often happens that you prepare aubergine parmigiana and put a little flan on the plate’ melted and instead you would like to cut a firm and well-layered slice like mine? My suggestion for layered and baked preparations is always the same. Prepare the Neapolitan-style eggplant parmigiana with a day early, so that the flavors blend perfectly and that the slice, once cut perfectly, reveal the gluttony of the layers.

Don't forget to get or prepare homemade bread made from durum wheat semolina and cooked in a wood-fired oven. The meal is challenging but of great satisfaction! Have a good day.

NEAPOLITAN EGGPLANT PARMIGIANA

Portions: 8 Preparation: 30 minutes Cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 4.5/5

( 14 voted )

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Ingredients

4 oblong eggplants

750 milliliters of tomato puree (better if of San Marzano)

sale

extra virgin olive oil

a clove of garlic and a piece of onion

fresh basil

400 grams of mozzarella fior di latte or buffalo mozzarella Dop

Grated Parmigiano Reggiano Dop

flour 00

peanut or extra virgin olive oil for frying

Procedure

FOR THE AUBERGINES - Slice very thin eggplants lengthwise. Salt them lightly and put them in a colander with a weight on top, so that they lose vegetation water. Dry the slices with a clean cloth and pass them in flour on both sides, as you see in RECIPE VIDEO. 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 TOMATO 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.

THE SEASONING - 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 the smoked, you can also use a provola of the Lattari mountains.

COMPOSITION OF PARMIGIANA - Pour a little tomato puree to 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.

COOKING - 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!