Appears in Cook's Illustrated January/February 2004, America's Test Kitchen TV
Traditional recipes fry breaded eggplant in copious amounts of oil. Could we eliminate the frying, streamline the dish, and make it taste better than the original?
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...