St. Paul, Minnesota
Member since Mar 2007
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Reviewed Eggplant Parmesan
Oct 8, 2010 on Food Network
“This really was very simple to make, and I was astonished at how gently the eggplant cooked in the oil (next time, I will have a thermometer, however--burned the first ones a little bit.
I served it to a couple of Italian guys, and they said it was the best they'd ever had. And my husband, who generally doesn't like Italian...”