Neapolitan Eggplants
Fixings
2 major 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 cheddar
Oregano to taste
Salt to taste
Guidelines
Strip the eggplants the long way, around 1 centimeter thick. Give rest access a strainer with a spot of ocean salt.
Wash with water, dry and pass them through flour, egg and breadcrumbs.
Over each milanesa place a tablespoon of tomato sauce, half cut of ham and mozzarella cheddar.
Cook in the stove until it gratins, at that point sprinkle with oregano and serve.
2 major 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 cheddar
Oregano to taste
Salt to taste
Guidelines
Strip the eggplants the long way, around 1 centimeter thick. Give rest access a strainer with a spot of ocean salt.
Wash with water, dry and pass them through flour, egg and breadcrumbs.
Over each milanesa place a tablespoon of tomato sauce, half cut of ham and mozzarella cheddar.
Cook in the stove until it gratins, at that point sprinkle with oregano and serve.