Layered Eggplant

Eggplant is always in abundance!

This dish was a twice a week meal, always in the frig for a quick snack or lunch.  This recipe comes from my Grandma Nappi, from Naples.  It comes together quickly.  The amount of ingredients depends on how big of a dish you want to make.

This recipe is for about the size of a deep dish pie plate.

4-5 eggplants, peeled and sliced very thin

1 cup of tomato paste, mixed with a little water and olive oil to loosen it up so it can be easily spread, not too runny

Light olive oil to fry

Parmesan cheese

Slice eggplant and lay out on towels.  Salt them and let them lay until water starts to seep out of them – about an hour.  Squeeze dry.

Fry eggplant, drain on paper towels. NOTE – there is no breading on these. When done frying, start layering the eggplant, tomato paste and parmesan cheese until it reaches the top.  Last layer is parmesan.

Let sit at room temperature for about an hour, best overnight, but we never could wait that long.  Slice and serve. The options are endless.  Eat it cold, room temp, warm it up. WHATEVER YOU LOVE!  We used to eat it with a salad and crusty bread.

Such a simple, classic Napolitano recipe.  It’s one of my all time favorite dishes.





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