Donatella’s Eggplant Parmigiana
My Eggplant Parmigiana is a delicious classic Italian dish for any occasion, and it’s on the menu at Prova Pizzabar.
- 2 medium-sized eggplants
- Sliced 1 mm thin (use a mandolin, if you have one)
- 1 ½ pounds mozzarella
- Sliced 2 bunches picked basil
- 3/4 quart grated Parmigiano
- 3/4 quart marinara sauce
- 4 cups all-purpose flour
- 1 quart extra-virgin olive oil
- Salt and pepper, to taste
- In a bowl or plate, thoroughly dredge the sliced eggplant, making sure to pat off excess flour.
- In a heavy-based pot, heat up the oil and begin frying the eggplant until it’s light brown in color.
- Once all eggplant is fried, season the chips.
- Coat the base of your cast-iron or oven-safe dishes with marinara sauce.
- Add a single layer of eggplant chips, followed by a dusting of parmigiano, several pieces of basil, a thin layer of mozzarella, and a light drizzle of additional sauce.
- Repeat the layering process, beginning with eggplant and continuing with the additional ingredients.
- Once several layers are built, cover and bake in an oven preheated to 350 degrees F for 15 minutes.
- Garnish with a basil leaf, and serve.
- My eggplant Parmesan is inspired by my great aunt, Aida, who made her classic dish in a 100-year-old cast-iron pan that she never washed,” The Parmigiana is layered and baked in a ceramic pan which gives it a great homey taste. Unlike most eggplant parms, which are breaded and have a heavy batter, my Neapolitan version is light and made with the freshest ingredients, like fresh tomatoes, basil, mozzarella, and its not over-seasoned.”