Pizza Fritta con Parmigiana di Melanzane

Pizza Fritta con Parmigiana di Melanzane is a Neapolitan-inspired fried pizza topped with eggplant Parmigiana. The dish originates from Naples, where *pizza fritta* was historically a street food cooked in oil rather than wood-fired ovens, making it affordable and portable. It combines two iconic Southern Italian elements: the crispy, airy fried dough and the rich, layered eggplant Parmigiana.

Key ingredients include a yeasted pizza dough, fried and drained to a golden puff, then topped with breaded and fried eggplant slices, tomato sauce, fresh mozzarella or fior di latte, grated Parmigiano-Reggiano, basil, and often a finishing drizzle of extra-virgin olive oil. A great version achieves a contrast between the light, non-greasy dough and the tender, savory eggplant, with the cheese melted into a cohesive, unctuous topping. The dough should be crisp outside yet soft within, and the eggplant must be properly salted and drained beforehand to avoid bitterness.

Regional variations exist: in Naples, the pizza is often folded into a *calzone fritto* shape, while in Rome or Milan, it may be served open-faced. Some versions substitute provola or smoked mozzarella for a deeper flavor. At **Pizzeria Verace** in Paradiso, Switzerland, the dish is praised by *Habemus Fame* for its authentic execution, balancing the fried base with a Parmigiana that is neither overly heavy nor greasy.