Parmigiana Recipe

Preheat oven to 250°C (475°F) with a pizza stone or heavy baking sheet inside. If using store-bought pinsa/pizza dough, shape it into a roughly oval pinse shape on a piece of parchment. Brush the top lightly with 2 tbs olive oil. Bake the dough for 6–8 minutes until just set and very lightly golden. Remove and set aside.

Prepare eggplant

Slice the eggplant into 1/3-inch (8 mm) rounds. Lay slices on paper towels or a rack, sprinkle both sides with 1 tsp salt, and let sit 20–30 minutes to draw out moisture and any bitterness. Pat slices dry with paper towels.

Bread the eggplant

Set up three shallow bowls: flour, beaten eggs, and breadcrumbs. Dredge each eggplant slice in flour (shake off excess), dip in egg, then press into breadcrumbs to coat. Place on a wire rack while heating oil.

Fry

Heat vegetable oil in a wide skillet to 170–180°C (340–355°F). Fry eggplant slices in batches 2–3 minutes per side until golden and tender. Drain on paper towels and season lightly with salt while hot. Keep warm in a single layer on a rack; avoid stacking to maintain crispness.

In a saucepan, heat 1 tbs extra-virgin olive oil over medium heat. Add smashed garlic and cook 30–45 seconds until fragrant without browning. Add crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp sugar if desired. Simmer gently 12–15 minutes to thicken slightly. Remove and discard garlic, stir in chiffonade basil leaves and keep warm.

In a small saucepan over low heat, warm 1 cup heavy cream until it just begins to steam (do not boil). Gradually whisk in 100 g finely grated Parmigiano Reggiano until melted and smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper. If the cream is too thin, mix 1 tsp cornstarch with 1 tbs cold water and whisk into the warm cream; simmer 1–2 minutes until thicker. Keep warm, stirring occasionally.

Place the baked pinsa crust on a serving board or baking sheet. Spoon a thin layer (about 1/3 cup) of warm tomato sauce across the surface, leaving a small border. Arrange fried eggplant slices in an even single layer over the sauce to cover the pinsa.

Drizzle the Parmigiano Reggiano cream over the eggplant in an even pattern (about 3–4 tbs), then return the assembled pinsa to the oven for 2–3 minutes at 250°C (475°F) just to warm through and meld flavors—do not brown aggressively.

Remove from oven, garnish with fresh basil leaves, scatter 20 g Parmigiano shavings, and finish with 1 tbs olive oil drizzled over top. Slice and serve immediately.