Escalope alla napolitana

Fry or grill the escalope until golden brown on each side. Assemble the escalope in a baking dish with the mozzarella, grilled aubergine slices, Neapolitan sauce and grated Parmesan. Gratinate in the oven for 15 min. Heat the spaghetti or cappelini for 75 sec. in slightly salted boiling water, drain and mix with 50 g of Neapolitan sauce (they should only be lightly coated with the sauce). Dress these escalopes with the pasta and a salad or other garnish of your choice.