Calabrian Eggplant Parm
“Eggplant Parmesan goes spicy with a Calabrian chili oil twist.”
Calabrian Eggplant Parm deconstructs the Italian-American classic and reassembles it on pizza dough. Roasted eggplant slices replace the breaded cutlets, Calabrian chili oil provides a fiery base in place of marinara, and generous dollops of ricotta and Parmesan deliver the cheesy satisfaction. Fresh basil and oregano keep it grounded in Italian tradition while the chili oil keeps things exciting.
Sauce
Calabrian Chili Oil BaseToppings
Base Cheese
mozzarella
Frequently Asked Questions
How should I prepare the eggplant?
Slice eggplant into 1/4-inch rounds, salt them and let them sit for 30 minutes to draw out moisture, then pat dry and roast at 400°F with olive oil until golden. This ensures they are tender and flavorful rather than watery.
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