I’ve never been a huge fan of eggplant parmigiana. When I first ate Paul’s version months ago, I thought my enjoyment might have been a fluke. After all, I was in a honeymoon phase with my dreamy new job in New York City, where everything looked and tasted better than what I had grown used to in Philadelphia. I had never actually experienced an eggplant parmigiana whose flavors blend so brilliantly.
When he shared a few pieces with me this time around, I understood that it was no fluke. What on earth does he do to make it so delicious? Look at it:
What *is* Paul’s secret? Hear it for yourself:
Handfuls and handfuls of parmigiano. No wonder. :)