Just about once a year, Scott makes a batch of eggplant parm (here’s the 2010 edition). He cuts the eggplant very thin rounds, lightly coats each slice in egg and bread crumbs and then bakes each one into a tasty, crunchy chip. Once they’re nicely browned, they are layered with ricotta, tomato sauce and mozzarella cheese into a oozy casserole. It’s good. I propose making it a twice-yearly occasion!