Davide Megna: Hello, I am Davide Megna from Amici Miei Ristorante in Rockville, Maryland and today I am showing you how to make Eggplant Parmesan. Now we are ready to plate our eggplant. We actually put into a salamander for a couple of minutes but you can also just leave it in your oven and use the broiler in order to melt pretty well the cheese on top. So now with a spatula I am going to remove the eggplant, plate into a nice white plate, garnish with a couple of leaves of basil and that's how we prepare our Eggplant Parmesan as you see has not residual oil or water. So it came out very, very nicely and I am going to pair this Southern Italian dish with a Southern Italian wine which is Primitivo di Manduria is a full-body red wine with a good acidity and very ripe fruit. The good acidity works perfect with dishes that have strong flavors for example tomato sauce. So that's our pairing and that's our Eggplant Parmesan for today.