Neapolitan recipe of spicy aubergine with sauce flavored with tomatoes, mozzarella cheese and spicy Basil.
Amount of persons: 4
Time: 1 h 20 min
For tomato sauce:
- Tomatoes canned in its own juice - 320 g
- Onion - 40 g
- Vegetale stock - 40 g
- Olive oil - 20 ml
- Sea salt - 1 pinch
- Pepper - 1 pinch
- Aubergine - 500 g
- Olive oil - 120 ml
- Basil - 4 sprigs
- Mozzarella - 250 g
- Grana Padano Cheese - 80 g
Step 1: For the sauce: Peel onion and cut into small cubes.
Step 2. Pour the olive oil in a saucepan, fry the onion until golden brown.
Step 3. Grind tomatoes in a blender with the juice. Add to the pan with the onions chopped tomatoes, vegetable broth, bring to a boil and cook over low heat for 60-80 minutes. At the end of cooking add salt and black pepper.
Step 4. Peel aubergines from rough rind with knife peeler.
Step 5. Cut aubergines into thin plates along the lengh and roll slices in flour.
Step 6. Heat the oil in a saucepan.
Step 7. Fry the aubergine, a few slices at a time, until cooked through and golden on both sides.
Step 8. Place the aubergine on some kitchen paper to absorb any excess oil. Preheat the oven to 180 ̊C/350 ̊F/gas 4.
Step 9. Cut the mozzarella into small cubes.
Step 10. Cover the drippinpan with kithcen paper and set the cooking ring. Put the eggplant in it.
Step 11. Place a few cubes of mozzarella and couple of basil leaves on eggplants slices.
Step 12. Add some Grana Padano cheese.
Step 13 . Add a tablespoon of tomato sauce cover the top with rest side plates of eggplant. Pour the top with tomato sauce and sprinkle with Parmesan cheese.
Step 14. Cook in the oven for 20 minutes, or until golden brown and cooked through.