Ravioli alla Parmigiana (Burnt Aubergine/Eggplant in Tomato Dough)

A tribute to the southern classic, reimagined as tomato-laced ravioli with a smoky, cheese-laced heart. Parmigiana was always a serious matter in our family and no one made it like zia Rita. Her version was rich, confident, unapologetically southern. Aubergines/eggplants fried just right, sauce full of depth and layers that somehow held together like a work of architecture. It was the kind of dish you smelled before you saw, and once you saw it, you knew there’d be seconds.