A close friend recently commented on an amazing Eggplant Parmesan she made. She joked how she heard it could induce labor. She had the baby 2 days later. Whether it was just time for that bundle of joy to arrive or there is some truth to the myth, it got me craving some. She used the recipe in Cook’s Illustrated’s Book The New Best Recipe. I found the same recipe in The Complete America’s Test Kitchen TV Show Cookbook 2001-2010.
For the most part I followed the recipe exactly and loved it! Traditional recipes for this dish call for frying the eggplant which adds unnecessary fat and causes the eggplant to become soggy. This recipe bakes the individual slices of eggplant in the oven for a healthier alternative. While this dish is easy to make it does take a little time to prep so make sure you have at least 2 hours from start to finish.
Read through all the instructions several times to understand each step. You can do a lot of the prep while the eggplant is draining.
Recipe from America’s Test Kitchen
Instructions from Scared of Cooking