A few weeks ago, as I stood at the counter flouring, egg dipping, and breading two pounds of eggplant rounds, a little dolly screaming at my feet wanting nothing more than to be held at the height of this witching hour, I found myself asking “WHY?!” I know better than to make this sort of thing at this sort of hour. I shouldn’t be so stubborn. But a craving for eggplant parmesan left me inflexible, and I pushed on until crumbs and parmesan covered every slice, trying to stay composed through every piercing cry. Oiy.
But as soon as those rounds entered the oven, I relaxed. And this is the beauty of The America’s Test Kitchen Family Cookbook eggplant parmesan recipe. Once the breading is done, the hard work is over — there is no standing at the oven, frying the eggplant in batch after batch. The Test Kitchen’s recipe calls for baking the eggplant on preheated baking sheets, a technique they developed to solve the oil-laden, pan-fried eggplant problem that leads to heavy, greasy eggplant parmesan. Oven-frying saves time to boot.