A few weeks ago (okay I know, I am really behind...) we went to L'Italia in Staunton, Va. We rarely go there because it's a little pricey and because it's in downtown Staunton and can be a tricky parking situation. In any case, I'm so glad we went and I plan to go back. Let me put it to you this way: I'd walk blocks and blocks and up and down several mountains to go back and eat their eggplant parmesan. Not only was it the best eggplant I have ever had in my life, it was quite possibly the BEST THING I HAVE EVER EATEN--EVER!
Okay, so what do they do with the eggplant? How do they make it so perfectly--soft, but not too soft, not stringy or seedy in any way? I wonder if they would tell me. I sort of asked the Zac Efron-look alike waiter, who politely shrugged and said he did not know. But he added that they use fresh and locally-grown ingredients. Could that be it? Hmmm. I wonder.