Made eggplant parmigiana, per the serious eats recipe for such (https://www.seriouseats.com/italian-style-eggplant-parmesan-melanzane-alla-parmigiana-recipe). Came out very greasy, like, "frying these eggplants soaked up like half a pint of oil" greasy. Should have been less of a coward, I think; twice as much oil at a higher temperature would have produced much less greasy food (but managing large amounts of hot oil is stressful, and temperature management is hard). Took the leftovers and fried them, spooning off the excess grease, and added cumin and chilli and an egg to make breakfast! Was tasty, still too greasy. Overall, good food, except for the thing where it was very very oily.