To be honest, I pretty much learned all I know about cooking from my sister. She always put so much love into everything she cooked and it couldn't help but rub off on me.
Our paternal family hails from Molfetta, Italy; our maternal side, Naples. Although I tend to cook in the more fish oriented, lighter style more prevalent of my Molfetta side of the family, Lisa spent more time in the kitchen with our mother, so therefore, naturally she tended to veer towards a more Neapolitan bent.
The following was my sister's recipe for Eggplant Parmigiana. It was rich, thick, heavy and amazing. I don't make it often these days - it's far too filling and calorie-laden to fit into my healthier lifestyle - but occasionally, when I do make it for a special occasion, it takes me right back to those days we'd cook together. It's also the hit of almost any party.
I take it you've guessed by now, Lisa is no longer with us. That's okay, I've made my peace with that long ago. I carry her in my heart each day, and she's alive in all the wonderful family recipes she passed along to me. Thank you, sis.
7. Uncover and bake at 350 for 15 minutes longer
bubbly and brown.
Lisa Ann Bird (Boccassini)