3992 Aubergines à la Napolitaine


Peel some medium-sized eggplants and cut each into six slices through the length.

Season, flour and deep fry them in oil.

Re-form the eggplants to their original shape after spreading the slices with a little reduced tomato purée flavoured with grated Parmesan. Arrange them in a gratin dish, coat with Tomato Sauce, sprinkle with grated Parmesan, a little oil and melted butter and gratinate in a hot oven.