Want to showcase Parmesan on your menu? Serve up something sensational with these innovative concepts.
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 |
Slice eggplant roughly ¼ mm thin on a mandolin or slicer.
Coat eggplant lightly with flour, making sure to pat off additional flour.
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.
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.
Cover and put in oven at 350 degrees F for 15 minutes