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Recently, I lent a helping hand to Eva and cooked a Parmigiana di Melanzane (or "eggplant parmesan" if you're American, like me) for a big feast while she was busy elsewhere. A bunch of the Italians who tried it, having no idea who made it, raved about how it was the best they had ever eaten.

Trust me, no one was more shocked than I.

I've since cooked this dish a few more times, and apparently impressed Eva enough that she asked me to reveal my secrets. So here we are, I hope you enjoy my recipe!

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PARMIGIANA DI MELANZANE RECIPE https://www.pastagrammar.com/post/par...

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