"I thought this was outstanding! It makes a ton of food so I put it in two 8x8 baking dishes and froze one. Rave reviews from everyone."

"This is my favorite rack of lamb recipe. It comes out perfect everytime and is a crowd pleaser. Best of all it's so simple. Every oven varies a bit. I like lamb to be a light pink (between medium and medium well) and the topping to be crunchy. Oven time for me is 22 minutes and a resting of 10 minutes covered in foil. It was SUPERB!

"I have never been an eggplant fan BUT when I saw Alex make this, I too just had to try it. IT WAS SUPERB!!!! The key is to take the extra step and salt/drain the eggplant. I used 5 baby eggplant; I used a lasagna sized pan (not 13x9) and used 2 (28 oz) cans of crushed Pastene plum tomatoes (not San Marzano), and I used 1 teaspoon of crushed red pepper. I let the sauce cook for well over an hour until it was nice and thick. I did not have the water issue that others have mentioned. I also had to bake it for 1 hour and 10 minutes (maybe my oven is off). But the end result was a superb eggplant parm. Even the smaller lasagna pan yielded 6 generous servings. I did use the full amount of all the cheeses - sooo gooey and just wonderful. This parm is definitely a labor of love and it will take you quite a while to make it, but worth every minute.