Nathalie Chiva wrote:
> On Sat, 13 Sep 2008 20:12:34 -0500, Melba's Jammin'
> > wrote:
>> Eggplant Parmesan
>> Cook's Illustrated, 1-2004
>> A friend pointed me to this recipe this morning and since I'd bought an
>> eggplant at the farmers market before we met up, I decided to give it a
>> go. I made about half the recipe, I think.
>>
>> If I had anyone else in the house who would eat eggplant, I might make
>> it again. As it is, I probably will not‹seems like a fair amount of
>> work. I ate half of what I made and tossed the rest because,
>> realistically, I wouldn't eat it again soon‹I'd overbaked it, I think
>> and the cheese was past where I wanted it to be.
>
> Oh my, what a recipe :-(
> The eggs, the bread, the flour and the basil should never be there.
> Melanzane alla Parmigiana is actually a simple dish, albeit
> time-consuming to make : Layers of slices of grilled or fried
> eggplant, alternating with layers of tomato sauce and layers of
> mozzarella, in a baking dish. Cover with grated Parmesan and bake for
> 40 minutes, that's it. Heaven on earth!
>
> Nathalie in Switzerland

For sure, that version is way too involved. Eggplant parm is supposed to
be a rustic easy to assemble dish.