While we were there, Carlo’s Aunt cooked up a storm for us. The stand out meal was Eggplant Parmigiana. I had never had it before and it was intense. It would be faster to describe what wasn’t in the dish. I was grateful for her generosity, but a hot, heavy meal was not what I was craving in that heat.
Ever since, I have been dying to recreate it in the cold Canadian winter when a warm plate of goodness is perfect.
I always thought it was called Eggplant Parmesan because of the cheese that’s in it, but Carlo pointed out that it is more likely because of its origin in the region of Parma. It does have the cheese as well, but it’s named for the region too. What came first?
Our version of the dish has fried eggplant (duh), homemade meatballs, ham and hardbolied eggs all layered with homemade tomato sauce, breadcrumbs, mozzerella and parmesan cheese.
It was sooo good. We made an extra one to freeze and I can’t wait to dig it out and eat it up too!