Thanks to sister Gaoo for pointing out this eggplant parmesan recipe from Food & Wine magazine. Though the recipe itself looks like a fine, perfectly standard preparation of the dish, and the accompanying photo looks delicious, Gaoo was tickled by the end note:
This dish is extremely versatile. The eggplant can be sliced lengthwise or crosswise before it’s fried. In addition, the eggplant Parmesan can be baked in a glass or ceramic baking dish that is round, oval, rectangular or square.
I had to read it twice over before I got it: it’s versatile because it can be cut into, and served in, various shapes.
Well, that just makes me cross.