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Happy Birthday Jacques Tati.

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It takes everything not to have every recipe be an eggplant recipe. Believe me, more are coming. Somehow, everyone seems to like this dish. I say this because it is even loved by people who say, "I don’t normally like eggplant or eggplant parm, but I love this.” Perhaps it takes them out of their comfort zone, but into the platonic ideal of comfort food.

There used to be a mother who would come in and always ask if we had the eggplant parm. When we had it, she would buy four, saying it was the only thing her kids would eat. When we didn’t have it, she looked pretty distraught. I could smell the fear. She would ask us when we were going to make it next. She would always return at that time. When we closed the cafe, I often thought about her and her situation. Sometimes we pass on the street but avoid eye contact.

Eggplant Parm was absolutely part of Nonna’s Canon. Note that the four-layered situation I would make at the cafe is, ya know, majestic, but if you want it nonna style, layer it only twice and serve yourself a wide, shallow piece. There is something quite elegant about how this eats.

The following are some main ideas about Eggplant Parm:

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Mi dispiace, to gain access to these recipes, you must be a paid Cripes! Subscriber. It’s $9 a month, and we are obsessed with making this thing good—especially the recipes. Subscribe here. Thank you.

Also, if you are a subscriber or have been given a subscription, please create an account and log in on the site to view your recipes and more. Logging in also provides access to all of our past newsletters.