Eggplant Pizzettes, Dom DeMarco’s

You heard that the president approved of the pepperoni pies here, but there’s more to the menu than that. This starter dish is not the eggplant parmigiana of your standard red-sauce joint. Three meaty rounds of aubergine are breaded and fried to a golden crisp on the outside, but remain creamy within. Each is topped with “gravy,” a dollop of whipped ricotta and fresh basil. Sure, the portion is on the smallish side, but this leaves more room for the pizza.

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