Neapolitan Eggplant Parmigiana
Eggplant Parmigiana the Neapolitan way: thin layers of fried eggplant, savory sauce, and decadent mozzarella cheese baked to perfection.
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Cooking tools:
- Colander
- Cooling rack
- Deep-fry thermometer
- Grater
- Chef's knife
- Cutting board
- Baking sheet
- Skillet
- Baking dish
- Pot
- Mixing bowl
- Plate
- Whisk
- Measuring spoon
- Can opener
- Spoon
- Paper towel
- Kitchen towel
- Oven
- Stove
Ingredients
- 2 Cups Olitalia Extra Virgin Olive Oil, divided
- 1 (28 oz) Can Ciao Authentica Crushed Tomatoes
- 1 1/2 Cups Caputo “00” Chefs Flour
- 2 Lbs (about 5) Baby Eggplant, sliced lengthwise
- 1 Clove Garlic, smashed
- 4 Large Eggs, beaten
- 1 Bunch Basil Leaves
- Salt, to taste
- 1 Wedge Parmigiano Reggiano, grated, to garnish
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