Eggplant Parmesan
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Appears in Cook's Illustrated January/February 2004, America's Test Kitchen TV
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WHY THIS RECIPE WORKS
We wanted our eggplant Parmesan recipe to be a fresher, lighter take on the classic Italian version—meaty slices of eggplant with a crisp and substantial (but not heavy) coating, napped with a simple tomato sauce, and well-flavored with Par...