Wash the eggplants, take them the tronquito and cut them in sheets along, fry them in a pan with oil and sequel to them on absorbent paper.
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| Ingredients to make Neapolitan eggplants: |
| 6 a medium eggplants 1 oregano cdita 1 can of perita tomatoes 2 cloves of garlic peeled 1 laurel leaf 2 teaspoons of parsley, chopped 300 g of mozzarella grated 50 g butter 150 g of cheese type Parmessano grated grated grated grated 4 tablespoons of olive oil salt pepper to taste crops of fried bread |
Ingredients to make Neapolitan eggplants:
2. Apart in a pan put 2 tablespoons of olive oil and brown the garlic add the tomatoes, the oregano, the laurel and sauté everything, seasoned with salt and pepper.
3. Let cook over low heat for 10 minutes turn off the fire, remove garlic and add the chopped parsley.
4. accommodate the eggplant sheets in a source sprinkled with a little sauce by giving them 1/2 cm one on another, put on the mozzarella and cover them with the sauce, cover with another layer of eggplant salsa, mozarella cheese and Parmesan cheese, Finish with a layer of eggplants bathe with sauce Mozarella cheese and grated Parmesan and baked.
5. Serve hot accompanied by fried bread.
