Although the dish contains grated Parmesan, its name comes not from the cheese, but for its its origins in Parma, a warm Emilia city famed not only for its cheese and prosciutto, but even more deservedly for its cathedral square, the beautiful, harmonious, rose-colored Piazza del Duomo. THE OVEN-baked Parmigiano below is that of Rosanna Fuligini, a splendid Florentine cook. She fries the eggplant slices first, important for its soothing taste, not in the traditional olive oil, but in a lighter vegetable oil. Mozzarella is available in Israel in various shapes. Use the large ball, either of cow's milk or buffalo, never the square slices which melt like chewing gum.
Buffalo milk is a bit gamier, but either is acceptable.
Pat the slices dry with paper toweling, and sprinkle them with flour, shaking off any excess. Deep fry the slices, a few at a time, and lay them on toweling to absorb the oil. Heat the olive oil, and add the chopped onion and carrot and cook until the onion is translucent. Add the tomatoes, celery and an entire bunch of basil. Simmer together for half an hour.