Neapolitan Eggplants

Neapolitan Eggplant recipe

INGREDIENTS

• 2 big Eggplants
• 150 grams of flour
• 3 Eggs
• 500 grams of breadcrumbs
• 8 tablespoons of tomato sauce
• 300 milliliters of cooking oil
• 150 grams of cooked ham
• 150 grams of mozzarella cheese
• Oregano to taste
• Salt to taste

INSTRUCTIONS

1. Strip the eggplants lengthwise, approximately 1 centimeter thick. Let rest in a strainer with a pinch of sea salt.
2. Wash with water, dry and pass them through flour, egg and breadcrumbs.
3. Over each milanesa place a tablespoon of tomato sauce, half slice of ham and mozzarella cheese.
4. Cook in the oven until it gratins, then sprinkle with oregano and serve.

Recipe Adapted From Neapolitan Eggplants