Il Gattopardo’s Executive Chef Vito Gnazzo shares this recipe for his acclaimed appetizer — Parmigiana of zucchini with smoked mozzarella, fresh tomato sauce, and basil — which is a long-time favorite among Il Gattopardo’s guests, and is the perfect way to begin one of the chef’s incredible Southern Italian feasts! The dish pairs perfectly with a glass of Falanghina/Biancolella 2014 Tramonti a delicious white wine from Amalfi, in the southern region of Campania, and one of the chef’s favorite white wines.
Slice the zucchini in half lengthwise (or however you prefer) and season with salt and pepper.
In a mixing bowl, combine the eggs, flour, and milk.
Add the oil to a sauté pan over medium-high.
Dip the zucchini into the mixture and then place them in the sauté pan, frying them until they are golden brown on both sides. Once fried, lay the zucchini on a kitchen towel to dry.
In a serving terrine, add enough tomato sauce to coat the bottom and place the zucchini wedges down side by side.
Add the tomato sauce, chopped mozzarella, Parmigiano, basil, and drizzle with olive oil.
Repeat for another layer.
Bake for 20 minutes at 400 degrees F and serve hot.