Now the eggplant… I found this recipe on the NYTimes site. Putting the Egg in Eggplant Parmigiana. It sounded so interesting. So yesterday I gave it a try. I even prepared the eggplant a different way, baking them. There was a link in the NYTimes article, Fixing Eggplant Parmesan, that explained the procedure. Pour some olive oil onto a sheet pan (I lined mine with non-stick foil), turn the eggplant slices in the oil and bake in a 375-degree oven, turning occasionally, until tender. I would recommend reading the article. It was very interesting. The Eggplant recipe was good but I think the next time I will bread the eggplant and then bake them.