By Tina Danze

Alfonso Cevola of Dallas has a family recipe for Eggplant Parmigiana unlike any you'll find in cookbooks. It's baked in a deep, round casserole or bowl. It doesn't call for frying the eggplant, or even a breadcrumb coating. It includes hard-cooked eggs, and it uses Pecorino Romano, not Parmigiano Reggiano. The recipe is so good that it made a grown man cry.

That man was Cevola's 39-year-old son, Rafael. Like his father, Rafael had grown up with the dish. Tweaks to the recipe over the years had yielded slightly different versions. "This is probably the best eggplant I've had in my life," Cevola recalls his son saying, as the tears flowed.

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Source: http://www.dallasnews.com/