We’re working on an Italian-inspired dinner for a good friend’s 50th birthday party this weekend. It’s a buffet, and we’re exploring several different vegetable options to go alongside the heartier meat offerings. I came across a version of Eggplant Parmigiana in Susan Hermann Loomis’ *Italian Farmhouse Cookbook* that featured broiled eggplant slices with a fresh tomato sauce and Parmigiano-Reggiano cheese. I loved the thought of a lighter version of the Italian American classic, especially as part of a buffet, and we decided to use that as inspiration for our interpretation of the dish. When Alex suggested seasoning it with harissa powder, I paused. It was certainly non-traditional, but I could see how the flavors would weave together. We ended up making a seasoning blend of harissa powder, sea salt, and grated Parmigiano cheese. It was, quite frankly, amazing and helped us create a dish to remember. Sometimes crossing cultural lines pays off by creating something exceptionally delicious.
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