Twice Baked Eggplant Parmigiana

In the foothills of Furore, a small town nestled between hard coastline of the Amalfi Coast, Chef Vito taught me how to make magic with eggplants. Lightly baked and bathed in an Amalfi style marinara, topped with a cool ricotta pesto emulsion. Finished with a parmesan and oregano crumb - pair it with an Aperol Spritz and your essentially Italian!