Eggplant parmesan.  Quite good.  It was very light because the eggplant 
was cut in thin layers.  I've never seen it made like this before.  The 
thin layers helped the eggplant soak up juices.  Overall it was really 
something, not just because of the eggplant--there was also a better 
quality tomato sauce than I see in the states.