A good friend is moving soon, and I recently hosted a going-away dinner for her. Eggplant parm is her favorite meal, so I wanted to make a truly superlative one. After crowd-sourcing recipes and tips from trusted foodie friends, I came up with this recipe which I would absolutely, enthusiastically make again.
Read MoreThis is Mario Batali's recipe. He says, "it would be better to overcook them by 5 minutes than to undercook them by one." In addition to my two small augmentations -adding lemon and mint- I think toasted pine-nuts would be a great touch. Simple, delicious!
Read MoreThis is a marvelous dish from Yotam Ottolenghi's Plenty. The pomegranate molasses lifts the eggplant-tahini blend to new and sweeter heights.
Read Moremusings from a stay-at-home, cooking-obsessed mom
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