Perfecting an Italian classic means working with a lot of a certain purple plant.
Surrounded by her supply of ingredients, Cook’s Country test cook Carolynn MacKay assembles layers of eggplant, cheese and tomato sauce while preparing for a tasting of variations on a recipe for Eggplant Parmesan.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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