Melanzane alla Napoletana (Eggplant Neapolitan Style)

 

                If necessary, chill the Bel Paese until it is firm enough to grate or slice.

Serves 4

• 3 eggplants (aubergines), thickly sliced crosswise
• Salt
• Olive oil
• 2 ml sugar
• 430 ml tomato puree
• 60 gr Bel Paese cheese, thinly sliced or coarsely grated
• 60 gr Mozzarella cheese, thinly sliced or coarsely grated
• 2 ml salt
• 2 ml ground black pepper
• 60 gr grated Parmesan cheese

1. Sprinkle the eggplant slices with salt, then leave for at least 30 minutes ; rinse well and pat dry.
2. Preheat the oven to 350F (180C).
3. Flour each eggplant slice lightly.
4. Cover the base of a large skillet generously with olive oil ; heat the oil and cook the eggplant on both sides over moderate heat until golden, add extra oil as needed.
5. Drain the cooked eggplant on paper towels.
6. Stir the sugar into the tomato puree.
7. In a casserole dish, layer the eggplant, Bel Paese and Mozzarella cheese, and tomato puree mixture, sprinkling with salt and pepper, until all are used.
8. Sprinkle with the garted Parmesan cheese and bake in the oven for 30 minutes, or until the topping is golden and the dish is bubbling.

BON APPÉTIT