Neapolitan Style Eggplant Sticks With Tomatoes Recipes

NEAPOLITAN EGGPLANT PARMESAN

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Arrange eggplant slices on prepared baking sheet. Top each slice with an equal amount of sauce and then top with mozzarella and Parmesan. Bake 8 to 10 minutes, until cheese is bubbly. Top with basil before serving.

NEAPOLITAN-STYLE STUFFED PEPPERS

Steps:

• 1 Trim the eggplants and cut them into 3/4-inch cubes. Layer the pieces in a colander, sprinkling each layer with salt. Place the colander over a plate and let drain for 1 hour. Rinse the eggplant and pat dry with paper towels. 2 In a large skillet, heat the 1/2 cup of oil over medium heat. Add the eggplant and cook, stirring occasionally, until tender, about 10 minutes. 3 Stir in the tomatoes, olives, anchovies, capers, garlic, parsley, and pepper to taste. Bring to a simmer, then cook 5 minutes more. Stir in the 1/2 cup of bread crumbs and remove from the heat. 4 Place a rack in the center of the oven. Preheat the oven to 450°F. Oil a baking pan just large enough to hold the peppers upright. 5 Cut off the stems of the peppers and remove the seeds and white membranes. Stuff the eggplant mixture into the peppers. Stand the peppers in the prepared pan. Sprinkle with the remaining 1 tablespoon bread crumbs and drizzle with the remaining 3 tablespoons oil. 6 Pour 1 cup water around the peppers. Bake 1 hour 15 minutes or until the peppers are very tender and lightly browned. Serve hot or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

NEAPOLITAN-STYLE EGGPLANT STICKS WITH TOMATOES

Steps:

• 1 Trim the tops and bottoms of the eggplants and cut them into 6 wedges lengthwise. Cut crosswise into 3 pieces. Pat the pieces dry with paper towels. 2 Line a tray with paper towels. Pour about 1/2 inch of the oil into a medium skillet. Heat over medium heat until a small piece of eggplant sizzles when added to the pan. Carefully add just as many eggplants as will fit comfortably in the pan in a single layer. Cook, stirring occasionally, until lightly browned around the edges, about 5 minutes. Remove the eggplants with a slotted spoon or skimmer and drain on the paper towels. Repeat with the remaining eggplant. Sprinkle with salt. 3 In a large skillet, cook the garlic with the red pepper in the olive oil until the garlic is deep golden, about 4 minutes. Remove and discard the garlic. Add the tomatoes and cook 5 minutes or until thickened. 4 Stir in the eggplants and basil and cook 2 minutes more. Season with salt to taste. Serve hot or at room temperature From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

EGGPLANT (AUBERGINE) NEAPOLITAN

Steps:

• Cut eggplant crosswise into 1/2 inch slices.
• Dip into bread crumbs to coat.
• Heat 1 T oil over medium-high heat.
• Fry eggplant until golden, about 10 minutes, adding more oil as needed.
• Top eggplant slices with cheese.
• Spoon sauce over eggplant.
• Cover, reduce heat, and simmer until cheese melts (about 5 minutes).
• Sprinkle with parsley.