eggplant Parmesan - not too difficult to grasp, eh?
the eggplant bit I get, the sauce bit I get.
what I don't get is the Parmesan cheese bit - does one just heap grated cheese on a round of eggplant or what....
previously I've used provolone - it comes in nice round shapes which can be sliced.
so I asked the deli to slice down a wedge of Parmesan and I make round things out of rectangular bits.
anyone ever seen rounds of sliced parm?