The end product became a watery version of something which can be both hearty and satisfying. Granted, it's really difficult to find an authentic version of this dish in our sunny island of Singapore. Most Italian restaurants on our sunny island used mozarella instead of parmesan and tomato paste instead of fresh tomatoes. If I were to have my way, I will really like my parmigiana to have pan-fried eggplant slices with layers of buffalo mozarella, tomato paste and loads of parmesan cheese sprinkled on top. It's not authentic I know but that's what I'll like.
Had great potato gratin at La Petite Cuisine the other day so it spurred me to try Galbiati's. While sauce was really creamy but it was too heavy especially coupled with thickly sliced potatoes. Very hard to stomach and digest. Give me LPC's anytime.
Sigh, I guess tomato ketchup has ruined my meal again. The only saving grace for our dinner were the meringues. Little, cute and sweet nibbles to round off the meal :P
400 Upper Bukit Timah Road