On Sun, 14 Sep 2008 10:49:28 -0400, George >
wrote:

>Nathalie Chiva wrote:
>>
>> 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.

I make mine more like Natalie does too, but it's because I want to
taste the eggplant not the coating and oil; plus it's healthier - I
wasn't following any tradition or recipe.

I thought Schaller's recipe was pretty much what we in the US have
learned to call eggplant parmesan. Maybe she will try the "lighter"
version sometime. It's not so time consuming that it needs to be the
main dish and it could be served as a side for those who prefer to see
some meat on the plate.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West