Eggplants Neapolitan in the oven

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Eggplants Neapolitan in the oven

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Ingredients

1 kg eggplants flakes cut into thin slices
5 tbsp olive oil
400 gr Graviera and kefalotyri or mozzarella
150 gr emmental slices or graviera
10 slices smoked bacon
freshly ground peppers
FOR THE TOMATO SAUCE
1 tsp olive oil
1 dried red onion, finely chopped
2 Garlic cloves finely chopped
600 gr concace tomatoes or 3 ripe grated tomatoe
1 tsp tomato paste
FOR THE FINISH
5-7 Tomato slices Chopped
  • Medium

Ingredients

  • FOR THE TOMATO SAUCE

  • FOR THE FINISH

Directions

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Eggplants Neapolitan in the oven
An authentic dish to be awarded

The Neapolitan cooks are famous for their cooking. Their top dishes are made with their tomatoes, which are renowned and with eggplants grown in the area.

Flavors like napolitain spaghetti or pizza are delicious, easy and belong to the povera cuisine, the poor cuisine, the simple cuisine made with cheap local ingredients.

The crunch of the combination of the two ingredients of eggplant, tomato and various cheeses are the baked eggplants that everyone likes.

The recipe is from Naples and Marina made it even better.

Eggplants Neapolitan in the oven

From Marina Koutsopoulou, “The Village Shop” Dichori

Steps

1
Done

In a baking pan, spread the eggplants in layers and sprinkle with salt on both sides. Cover each layer with absorbent paper and put a weight on top for 30 minutes until the aubergines have removed their liquids.

2
Done
28-29 minutes

MAKE TOMATO SAUCE.

In a large pot, heat the olive oil over medium heat and sauté the onion for 3-4 minutes until it shines, without the garlic burning. Add the tomatoes along with the pulp, sugar, cayenne and vegetable broth and sprinkle with salt and pepper. Simmer for 25 minutes until the sauce thickens.

3
Done

In a non-stick frying pan, fry the eggplants that we have sprinkled with olive oil. Turn them on both sides to get a golden color.

4
Done

On a platter we spread absorbent paper to keep the olive oil from the eggplants.

5
Done

Pour 2 tablespoons of tomato sauce into the bakery pan and cover with a layer of eggplant and sprinkle lightly with 4 tablespoons tomato sauce.

6
Done

Sprinkle with kefalograviera and put another layer of eggplants repeating the same process.

7
Done

In between layers we put smoked bacon to give a special touch.

8
Done

The surface is covered with slices of graviera cheese, or emmental or even gouda.

9
Done

Put thin slices of tomatoes on top and bake in the oven.

10
Done
40 minutes

Bake in a preheated oven at 180 ° C for 40 minutes. Eggplants are ready once they have a nice color.

11
Done
5 minutes

Leave for 5 minutes and cut into pieces to serve.

12
Done

With a rich salad in the plate make the dish a miracle.

Sissy N.

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