"Delicious! I skipped frying the eggplant--roasted them in the oven instead. When making the bechamel sauce, cool it in an icewater bath before adding the eggs, so you don't have cooked eggs floating in the sauce. Also, if all the ingredients are cooked right before assembling, it really only needs about 25 minutes in the oven—I think the 50 minutes is only if the layered ingredients are being assembled room temperature or from the fridge. Goes great with a side of spinach cooked with onions and feta."

"Excellent, simple meal. I omitted the butter for the au jus, and it still seemed thick enough to flavor the cutlets, though next time I might add a small pat. Kids loved it, and husband ate all of his and half of mine!

"Just made this for dinner--whole family devoured it! I swapped out the asparagus for roasted Mandelbrot cauliflower (found it at the farmer's market.) When making enough for 4-6 people, keep the finished pork warming in the oven at 300 F on a baking tray cover with parchment paper, which also helps to absorb any excess oil.

"Just made this for dinner--whole family devoured it! I swapped out the asparagus for roasted Mandelbrot cauliflower (found it at the farmer's market.) When making enough for 4-6 people, keep the finished pork warming in the oven at 300 F on a baking tray cover with parchment paper, which also helps to absorb any excess oil.

"I made this recipe right after Thanksgiving, when I had a load of onions and some leftover beer (from beercan turkey) so I substituted that for the white wine. Turned out quite robust, sort of a "German-onion soup" more than French onion, but quite tasty!