Eggplant Parmesan from What Good Cooks Know: 20 Years of Test Kitchen Expertise in One Essential Handbook (page 284) by America's Test Kitchen Editors

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Notes about this recipe

  • mharriman on December 30, 2018

    Hearty and tasty. The best part was the crunchiness of the breaded eggplants juxtaposed with the tomato sauce and melted cheeses. The directions state 1 hour 40 minutes total. It took me more than 2 hours to complete all the steps, not including the 10 minute resting time at the finish. I would make this again, but for me, changes were needed: four cups of tomato sauce didn’t cover bottom of the pan or the eggplants in the 9x 13 pan. I opened a jar of marinara sauce for the top layer. I also used 16 ounces of shredded mozzarella, not 8, because 8 ounces was sparse over the eggplants. The homemade breadcrumbs I made became very wet after dipping the eggplant slices into the egg wash, so I opened a package of panko for the final half dozen eggplant slices. Even with these changes, we really liked the dish, and appreciated the eggplant slices not being completely saturated in olive oil as in some eggplant Parmesan recipes.

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