In my continued pursuit to keep our bellies warm and happy for the remainder of this persistent winter, I pulled out one of my old favorites — eggplant parmigiana. And when I say old, the recipe I use is from this magazine, which was published twelve years ago (yikes!). This La Cucina Italiana’s version follows the standard (for example, here) with one exception — it includes hard-boiled egg slices between the layers of eggplant and mozzarella. This addition seemed strange to me at first, but now I would never make eggplant parm any other way. 🙂 Buon appetito!