Napolitan with Lots of Eggplants. Great recipe for Napolitan with Lots of Eggplants. I love eggplant, so I tried adding it to napolitan. When it's in season you can eat a lot of it.
Generously drizzle olive oil over the sliced eggplants and tomatoes. Coat a large baking sheet with cooking spray. Arrange eggplant slices on prepared baking sheet. You can cook Napolitan with Lots of Eggplants using 8 ingredients and 7 steps. Here is how you cook that.
Ingredients of Napolitan with Lots of Eggplants
- Prepare 4 of servings Spaghetti.
- You need 2 of Eggplants (small Japanese variety).
- Prepare 2 of Green peppers.
- It’s 1 of Onion (small).
- It’s 4 of Cherry tomatoes.
- You need 6 of Wiener sausages.
- It’s 5 tbsp of Ketchup.
- Prepare 10 grams of Butter (unsalted).
Top each slice with an equal amount of sauce and then top with. Melanzane a funghetto (eggplant cooked like mushrooms) is a great classic of Neapolitan cuisine. As with most southern Italian recipes, the eggplant is fried in olive oil to get it to the right consistency. Drop the slices in flour, then eggs and breadcrumbs.
Napolitan with Lots of Eggplants step by step
- Cut the eggplant into half moons and soak in a bowl of water..
- Julienne the green pepper and finely mince the onion. Wedge-slice the tomatoes and slice the sausages diagonally..
- Boil the spaghetti as directed on the package. Boil the eggplant together as well. Drain both and then set aside..
- Melt butter in a heated pan, and cook the ingredients from Step 2..
- Once the vegetables have wilted, add ketchup and boil until the liquid has evaporated..
- Once the liquid has evaporated, add the eggplant and spaghetti..
- Flavor with salt and pepper and you're finished..
Place a tablespoon of tomato sauce on each slide, plus a half slice of ham and mozzarella cheese. Cook in the oven until it gratins, then sprinkle with oregano and serve. Add a tomato slice and repeat with another eggplant and tomato slice. Top with a slice of the burrata and a sprinkling of basil. Drizzle the tops with extra virgin olive oil and sprinkle with coarse salt.
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