Eggplant Parmesan from The New Best Recipe, All-New Edition with 1,000 Recipes (page 167) by Cook's Illustrated Magazine

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Notes about this recipe

  • Delys77 on March 19, 2015

    Pg. 167 I agree that the baking technique works exceptionally well. the resulting dish had a nice crispy layer and was't oily at all. Also, only dotting the top with sauce allows the top layer to remain crisp and passing extra sauce at the table works quite well. Makes 4 very large dinner portions if you aren't serving too much else, 6 with a side. Delicious and fairly healthy. Took me a good 1.5 hours, maybe a little bit longer so perhaps not weeknight friendly.

  • minerva on July 10, 2013

    Baking the eggplant works well and is much less oily.

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