“Is my eggplant parmesan soggy?” I queried my husband after a New York Times Food Section article thrust me into momentary self-doubt. “NEVER,” he reassured me. “Solving the Puzzle of Eggplant Parmesan” (NY Times, Sept. 22, 2017) quoted the advice of several accomplished chefs — one who learned to cook at his mother’s side in her well-regarded restaurant in Lyon, France — but none of them were Italian. What’s wrong with this picture? We Italians irrefutably know certain things about life, love and food. These lessons were taught to us in our nonnas’ kitchens, absorbed through the atmosphere of our …