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.

6 thoughts on “versatile

  1. I am so glad you guys GET IT! I thought I was the only one who thought this was just beyond the pale! This is similar to hosts of cooking shows who tell you,
    “and of course, if you don’t like mushrooms, just leave them out”, to which Jeff always replies politely, “Thank You. I will.”

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