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Message: [QUOTE="8893, post: 4341278, member: 93"] I'm also pretty particular about the texture and preparation of eggplant parm. Theirs is breaded and sliced medium, with probably a bit more cheese than I expected, but I'm not complaining. Sauce was nicely sweet; standard enriched, soft white grinder roll, and looks like it was toasted just a touch in the pizza oven to melt the cheese. Very old school pizza joint style; better than Luizzi's. I would give it a B+; my A+ is reserved for one of our friend's eggplant parm, which is her recently-departed mother's recipe. I would definitely have the Est one again though. My favorite commercial eggplant parm of the moment is from [URL='https://www.pastavita.com/']Pasta Vita[/URL], which I note now has a Darien location. It's not a grinder but a prepared meal, and it is freaking perfect. We love pretty much everything from them and have been going to their original location in Old Saybrook for almost 25 years, but somehow only recently got around to trying their eggplant parm. It's now a staple that we always have in the freezer. Oh, and their chicken-artichoke lasagna would be in the running for my death row meal. [/QUOTE]