Jelly, I join Paul as welcoming your eggplant parmesan recipe. I love that dish and often order it in Italian restaurants that do it well. Some do not; they seriously undercook the eggplant, or take shortcuts.

I’ve made the dish at home a few times. It was a little messy, as I remember, ’cause I fried the eggplant first. When I made the dish, only bitter eggplants were available. I can no longer recall the source of that recipe.