Fresh Mozzarella


Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.

Donatella's Cast-Iron Eggplant Parm Featuring Galbani® Cheese

Serves 4 – 6


2 Medium-sized eggplants
1 cup All-purpose flour
1 – 2 cups Olive oil
¾ qt. Marinara sauce
¾ cup Galbani Parmesan, grated
8 – 12 Basil leaves, chiffonade
1 ½ lbs. Galbani Fresh Mozzarella, sliced 
  Kosher salt & freshly ground black pepper to taste



  1. Slice eggplant roughly ¼ mm thin on a mandolin or slicer.

  2. Coat eggplant lightly with flour, making sure to pat off additional flour.

  3. Heat olive oil in a heavy-based pot, and fry eggplant until light brown. Flip over so golden on all sides. Once fried, place on paper towel and salt and pepper eggplant chips.

  4. Coat base of a 4” x 4” oven-safe or cast-iron dish with marinara sauce. Add a single layer of eggplant chips, then a dusting of Parmesan, several pieces of basil, a thin layer of Mozzarella, and a light drizzle of sauce. Repeat layering process, beginning with eggplant and continuing with additional ingredients.

  5. Cover and put in oven at 350 degrees F for 15 minutes


  • Wine & Spirits
  • Beer
  • Proteins
  • Fruits & Vegetables
  • Nuts, Grains & Starches
  • Flavors, Spices & Condiments