Calabrian style eggplant parmigiana coated with bread crumbs then baked in a tomato sauce with mozzarella & pecorino cheeses. This will be served with rigatoni pasta tossed in a fresh tomato sauce with garlic, shallots, boiled chopped egg, and soft chopped cheese. Lastly, you will enjoy Zepppolone, a puff-pastry dough shaped into a large ring filled with Chantilly cream and sour cherries.
