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Neapolitan Eggplants

Neapolitan Eggplant recipe



  • 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

Let's get Cooking...

  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.