Neapolitan Eggplants are a delightful Italian dish that brings together the rich flavors of eggplant, tomato sauce, ham, and mozzarella cheese. This recipe offers a delicious and easy way to enjoy a comforting meal that’s perfect for family dinners or entertaining guests. With its crispy breadcrumb coating and gooey cheese topping, this dish is sure to become a favorite in your household.
In our home, Neapolitan Eggplants have become a beloved dish that everyone looks forward to. My husband has always had a fondness for Italian cuisine, and this recipe is a fantastic way to bring those beloved flavors to our dinner table. The kids love the cheesy, crispy layers, and I appreciate how easy it is to prepare. It’s a perfect blend of hearty ingredients that come together to create a meal that’s both satisfying and nostalgic.
Why This Neapolitan Eggplants Recipe is a Must-Try
- Crispy and Cheesy: The eggplants are coated in a crunchy breadcrumb crust and topped with melted mozzarella, creating an irresistible texture.
- Rich Flavors: The combination of tomato sauce, ham, and cheese offers a delightful mix of savory and tangy flavors.
- Simple Ingredients: With just a few basic ingredients, this recipe is easy to prepare and perfect for any night of the week.
- Versatile Dish: Serve it as a main course or a hearty side dish. It pairs wonderfully with pasta, salad, or crusty bread.
- Family Favorite: Loved by both kids and adults, this recipe is sure to please everyone at the table.
Ingredients
- 2 large eggplants
- 150g (1 cup) all-purpose flour
- 3 large eggs
- 500g (5 cups) breadcrumbs
- 8 tbsp tomato sauce
- 300ml (1 1/4 cups) cooking oil
- 150g (5.3 oz) cooked ham, sliced
- 150g (5.3 oz) mozzarella cheese, sliced
- Oregano, to taste
- Salt, to taste
Directions
- Prepare the Eggplants: Preheat your oven to 375°F (190°C). Slice the eggplants lengthwise into strips approximately 1 cm thick.
- Coat the Eggplant Slices: Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each eggplant slice first in the flour, then in the beaten eggs, and finally in the breadcrumbs, ensuring each slice is thoroughly coated.
- Prepare the Toppings: Place the breaded eggplant slices on a baking sheet. On each slice, add a tablespoon of tomato sauce, a half slice of cooked ham, and a slice of mozzarella cheese.
- Bake the Eggplants: Place the baking sheet in the oven and bake until the cheese is melted and bubbly, and the breadcrumb coating is golden brown and crispy, about 15-20 minutes.
- Garnish and Serve: Remove the baked eggplants from the oven and sprinkle with oregano and salt to taste. Serve hot and enjoy!
Notes
- Substitutions: You can use prosciutto or turkey instead of cooked ham for a different flavor profile.
- Serving Suggestions: Serve these Neapolitan Eggplants with a fresh green salad or a side of pasta for a complete meal.
- Make-Ahead Tips: You can bread the eggplant slices ahead of time and store them in the refrigerator until you’re ready to bake. This makes it easy to prepare the dish quickly when you’re short on time.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy texture.
