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Parmigiana alla Napoletana Recipe – Italian Special
Parmigiana alla Napoletana is a traditional Italian eggplant recipe from Naples, made with layers of fried eggplant, rich tomato sauce, fresh basil, and melted mozzarella cheese. This classic vegetarian baked dish is known for its comforting flavors, rustic texture, and authentic Neapolitan style. Perfect as a main course or hearty side, eggplant parmigiana pairs beautifully with crusty bread or fresh salad.
- Prep Time25 min
- Cook Time40 min
- Total Time1 hr 5 min
Parmigiana alla Napoletana Ingredients:
- 2 large eggplants, sliced
- Salt, for salting eggplant
- Oil for frying
- 2 cups tomato sauce
- 2 cups mozzarella, sliced or shredded
- 1/2 cup grated Parmigiano Reggiano
- Fresh basil leaves
- Black pepper to taste
Parmigiana alla Napoletana Instructions:
Slice eggplants and sprinkle with salt.
Let eggplant rest to release bitterness.
Rinse and pat dry thoroughly.
Fry eggplant slices until golden.
Spread a layer of tomato sauce in a baking dish.
Arrange fried eggplant slices over the sauce.
Add mozzarella, Parmigiano, and basil.
Repeat layers until ingredients are used.
Finish with sauce and cheese on top.
Bake until bubbly and golden.
Rest briefly before serving.
Recipe Notes :
Salting eggplant removes bitterness and improves texture.
Fry eggplant until just golden, not overly crisp.
Use good-quality tomato sauce for deeper flavor.
Fresh mozzarella gives the best melt and authenticity.
Let the dish rest before slicing for clean layers.
