Eggplant Parmesan from Cook's Illustrated Magazine Special Issue: All-Time Best Recipes (2009) (page 51)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on September 05, 2017

    Very good, but be prepared to do a lot of dish cleaning. You need to use two colanders to drain the salted eggplant, a bowl to catch the drippings. Food processor is used to make fresh bread crumbs and process the canned diced tomato for the sauce, two pie plates for dredging, two half sheet pans with wire racks to place the coated eggplants, two more preheated half sheet pans to bake them in, a wide spatula to flip them, a pan to cook the tomato sauce and another pan to assemble the final dish for baking.

  • emiliang on August 27, 2013

    Have been looking for a simple but delicious version of this classic for a long time, and I think I've just found it. Used store-bought breadcrumbs rather than fresh. Preparation and cooking took about 90 minutes start to finish.

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