I had the good fortune to eat eggplant Parmesan for dinner this week (not made by me!), and it got me thinking about the intense pleasures of the Parm family not just eggplant Parmesan, but the various iterations made with chicken, pork, veal, mushrooms, cauliflower or even zucchini.(There's also air-fryer chicken Parmesan, which amplifies the crispness of that breaded crust.)
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