We went to an Italian restaurant with my bil and sil last nite. I had eggplant Parmesan . It was sliced thin, layered and baked. The breadcrumbs came out goopy and the eggplant mush, you could spread it on soft bread. I sent it back. The chef came out and said most good restaurants serve it baked like this. Isaid I doubted that and refused to eat it. I think the eggplant slices should be thicker, coated in breadcrumbs, seasonings and browned in a skillet on both sides before finishing in an oven with sauce, grated Parmesan, and sliced mozzerella and baked until melted. Every restaurant I have eaten in fixes it this way and I do mine the same way. Was I wrong? I don't regret the confrontation. I think the chef was pompous in his handling of the situiation.
"He who sups with the devil should have a. long spoon".