The eggplant parmesan at La Marea Ristorante is made with super-thin slices of eggplant that are lightly breaded and flash fried before being layered with mozzarella and house-made marinara sauce. The result is a less-heavy version of the classic dish that is a customer favorite. On a recent visit to the restaurant, the dish — listed on the appetizer menu as parmigiana di melanzane for $14 — serves as a tasty introduction to the restaurant’s laudable cuisine.

Opened by husband and wife Nino and Juliana Pisanzio and investing partner Bart Gullong in December 2016, La Marea has been a popular spot in the region ever since. Nino is a chef and Juliana is a pastry chef, and the couple previously owned Toscana in Ridgefield and were partners at Rustica in Chester before selling their share of the business to open their own restaurant. At La Marea they work with executive chef Antonio Barbi, who previously owned the now-closed Tiberio’s restaurant in Old Saybrook.