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Slice an eggplant into 1cm slices.
Salt both sides and leave to drain.
Wash thoroughly and pat dry.
Fry or grill the eggplant slices till just browning.
In a baking tray, spread a thin layer of Napolitana sauce and top with sliced eggplant.
Spoon some Napolitana sauce over the top and cover with Shredded Mozzarella.
Sprinkle about a tablespoon of freshly grated Tempo Parmesan over the mozzarella and bake in a moderate oven (180ºC) until the Mozzarella has melted and the parmesan has browned.
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