I never thought there could be a vegan eggplant parmigiana recipe (pg86) that would come close to the real thing but Bill's recipe really does. Follow the recipe to a "T" and don't skimp on the non-dairy cheeses as they are both essential to make this a great dish. Also, use plenty of basil, chiffonade. Do you know what chiffonade is? I didn't either so I asked Bill's wife, Debra and she said it would mean the basil was cut in thin strips. Chiffonade...what a lovely word. I will have to use it tomorrow night when I meet Julia Child's editor. I am sure she will be impressed.
I served this dish to our company tonight and there was just enough for 6. It is a most impressive dish to bring to the table as the rounds of eggplant are stacked separately like little double layer cakes filled and topped with cheese, sauce and basil. Yummy!
As I served it tonight, I could not help thinking of my first experience as a waitress. I was serving eggplant parmigiana to a customer and as I went to put the plate in front of her, she leaned forward to pull in her chair. Need I say more? Hit her square on the forehead. Fortunately, it was not terribly hot and only a little sauce drizzled down on her glasses! No tip that night!
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