I decided to make our Microwaved Eggplant Parmesan the moment I tried it. I was at the lab, meeting with Maxime Bilet and our Managing Editor for Modernist Cuisine at Home, Tracy Cutchlow. Anjana Shanker, one of our Developmental Chefs, had prepared the eggplant Parmesan and brought it over for Max to taste test. She also offered a spoonful to Tracy and me. I was sold on the recipe with just that one spoonful. It’s a very easy dish to make on short notice. Your guests will be impressed with what you can do using a microwave.
Jennifer Sugden, Production Editor of Modernist Cuisine at Home
For more about microwaves, including how they work and why we think they’re so great, check out this week’s article in The New York Times.