Eggplant Parmigiana, Pugliese Style - Rossella's Cooking with Nonna
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- Опубліковано 1 вер 2017
- Rossella and her Nonna Romana are making Eggplant Parmigiana, Pugliese Style. This is the same recipe they made on the Food Network show - 24 Hour Restaurant Battle, which they won. This dish may also be referred to as eggplant parmesan.
Full Recipe Here: cookingwithnonna.com/italian-c...
Roecipe also available in the CWN Cookbook: cookingwithnonna.com/Products/... - Навчання та стиль
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Nonnas Parmigiana is always the best
Oh my goodness! Thank you so much! My eggplant came out amazing! We love you Nonna! ❤️
just finding your channel...so happy. I'm 3rd generation Sicilian American. When I was a pre-teen my cousins, brothers and I would cook Italian American fast meals on weekends at our grandparents house...mostly what we Italians call grandma's pizza cooked on a cookie sheet. They would yell at each other in Italian and I always asked why my mom, aunt and uncles didn't speak Italian fluently and they said their parents told them they were American now and needed to speak english. I get it, especially in the late 1800's for my great-grandparents and the 20's for my grandparents but it became a lost tradition for my family and it would've helped us learn multiple languages easier. My father made us study spanish in high school saying that it was going to be more prevalent in our future..this was early 1980's...and now living in TX, well it is. I still wish and hope that future generations speak native language and english with their children as they grow to give them advantages and highly recommend that kids learn a foreign language in grade school so as they age they can become fluent and then learn other languages easily....sorry a tangent but I totally regret we never learned as children
...one request...can you raise the volume on the recordings...my windows laptop is at max and so is the youtube volume but I can barely hear unless you raise your voices...I tried closed caption but it messes up the words especially when you start speaking Italian and when nonna speaks....just a request
while you filling in the gaps and tearing the leftover eggplant I literally said outloud "can I have a small piece?" like you were right here...how funny...how you weren't nibbling is beyond me
Outstanding, my grandmother can from Puglia, this is how she made eggplant and it was delicious. Thanks for reminding me and capturing this excellent recipes. Your book is tremendous.
Great version of a favorite dish in my family. Love the interaction between Nonna and her granddaughter, makes me miss my grandmothers! So cool seeing how intently Nonna watched over , made me lol. Great presentation Ladies
Can I just say, that I have made this recipe twice now for my SO, and he helped himself to two and then three additional servings each time! Said he couldn't stop eating it, LOL. Thank you for a wonderful recipe and tutorial, and I love your channel with your Nonna!! What a gift to have her.
Don’t listen to the too much talk haters. Thank you for posting this. I’m an American and this videos very helpful! It’s heartwarming to see you cooking with your Nonna ♥️
Thank you Nonna I've seen many recipes but I like yours the best you and your granddaughter thank you
Thank you for sharing this recipe. My grandmother is from Giovinazzo, Bari and everything she cooked was amazing. She has been suffering from dementia so we do not know how she prepared many of her favorite dishes. Your website has given me some guidance to perfecting the recipes to the way she made them.
I love your nonna ..You made my mouth water watching you 2 taste the finished dish. I'm definitely going to try this recipe. Thanks🤗
Love love love this dish! Thank you for sharing! You guys are amazing! ❤️❤️
Mira L thank you! 😘😘😘
She is so right about the many ways to make this dish. It depends on the region of Italy you are from, but I can truly say that i have tasted many of them and they were all great. WE did not make this dish often because to make it right takes a lot of time and work, but when we did it was a treat. I would like to comment tho, this dish is only as good as the sauce so make a good one.
Just found this channel!! I love it!! Reminds me of cooking with my Sicilian Nana!!
Good job Nonna Romana and Rossella. GOD BLESS!!!! Looks Great!!!!
Hi I'm a first subscriber and Wow! That looks delicious. Thank you Rossella and Nonna for sharing!❤️
Thank you!!!!!!
I LEARNED SOMETHING NEW FROM NONA! THE batter is interesting and delicious 😋😋😋. thanks for sharing!
I am salivating. That looks amazing! I love mortadella. I am going to try it soon!
Best ever! JUST EXCELLENT
Except for the mortadella, this is the way my 90 year old mother in law taught me to make this dish. She is from Benevento. Delish! Thank you
marie Savino oh awesome! Did she do the pastella as well? I've had Eggplant Parmigiana so many different ways, but this will always be my favorite!
Rossella and Nona, Thank You and I can't wait to give it a try.
Rossella, this dish looks so great, I will surly make it, and the Mortadella is a different twist, but I am sure it will add a great flavor. Thanks so much for posting, your such a sweetheart !!
amazing presentation , i will certainly do this great recipe thank you so much and thanks for your beautiful Nonna for this succulent dishes
mokrane selma I hope you love it when you make it!!
Been binge watching all of your episodes! If I close my eyes it’s like hearing my nonna talk. Love love love watching you and all these recipes from a fellow barese! ❤️😘
this is a great recipe thank you
It looks delicious but i’ve never seen it with the mortadella. I’m going to try it. Thank you Nonna.
Thank you Great video.
The batter was delicious. I saved the leftover batter to deep fry some other veggies. Thanks Nonna Romana for Sharing your secret recipes. Love ❤️ the Sanson’s.
Rossella's Cooking with Nonna ok thanks, I know there was a recipe by you that I made using eggplant but I thought it was the eggplant lasagna. I ended up using the eggplant parmigiana recipe and it was delicious. Thanks you, And thanks for getting back to me. You and all the Nonnas make great Italian food. You’re my favorite and only Italian channel I watch for all my Italian cooking. I’m buying your cook book.
Mark Michele Sanson aww thank you! I’m so glad! Yes I only really made the eggplant parm or the stuffed eggplant. 😘😘😘
Thank you so much, looks delicious, i will follow your recipe this Sunday. I love Nonna, she is so wonderful and loving. reminds me of my grandmother. Greeting from San Diego.
elimonjal wonderful! I hope you love the recipe!
Your Nonna is precious & beautiful and this recipe looks wonderful. My daughter returns from a week long cruise on Sunday and I am preparing this recipe & surprising her with this amazing welcome home dish. I recently found you and subscribed to your channel. I will also be purchasing your cookbook. Thank you for all the wonderful recipes and Many Blessings for 2018.
Currently baking in the oven!!!! My house smells amazing!!! Thanks for sharing! ❤
Denisse Zarate yayy! That's what I'm talkin bout!!
I definitely will try this recipe!
i love pasta! you are both wonderfull!
I love grandma, she's so sweet.
John Mastrangel Everyone loves Nonna! ❤️❤️❤️
Love your videos with NONNA!!!! I never had it with Mortadella must try!!!
Hope you like it!
Making this today looks yummy!!!!!
That looks so Delish! Cant wait to make this!
You can come to my house and make this beautiful dish. I am not Italian, but my mom used to make this for me. I miss my mom and her eggplant parm. It is one of my favorites.
yummy thank you!!!!!
you are both adorable! and you are making me miss my nana.
i enjoyed watching your video you are amazing and tanti saluti alla Nonna, Complimenti from Italy^^
I've never seen it done this way I love mortadella I an definitely going to try it this way next time! Thanks for sharing..
Louisa Agate I hope you love it! This is my family's traditional recipe!!
Rossella's Cooking with Nonna hey
Rossella, I am so glad I found you girl! I watched your previous video of Eggplant Parmigiana and Cooking with Nonna... I really like the changes you've made, the videos much more appealing and bright! Great work...Hallo Nonna
Thank you!
I made this dish tonight and followed your recipe exactly. It was delicious. I was a little reluctant about the mortadella and mint but I used them anyway. Unbelievable. This was different than what I am used to and I will be making this again and again.
I made this, following Rosella and Nonna to a tee, and it is the most delicious, incredible and firm eggplant parm I have ever tasted. Our workers and staff went crazy for it, and they're all going to try it they said. :)
Everything I've seen you both cook always looks so good, but this is the first one I'm actually going to try and make myself, it looks like something I might be cooking the rest of my life it looks so good
Thanks so much for both of you taking the time to do these great videos!
Good luck! Let me know how you like it!
Rossella's Cooking with Nonna will do thanks!
Bravo Mesdames. Merci
I made this last night with your exact recipe. It was good! Very labor intensive as I did 4 eggplants, and with the mortadella, fresh mozzarella, parmesan and olive oil to fry in, it wasn't cheap!
hey, I have a new food channel with this same recipe! I would love to have you as my first subscriber! I hope to see you there!
My family is from the Puligia region of Italy and we also layer pasta al dente between the layers. Rigatoni is an example of the type of pasta we use.
Eggplant is the lobster of veggies!
Nonna is so cute It’s so different with the batter looks great
I made your recipe today and my family and I truly enjoyed it. The only thing different I did was to add par cooked rigatoni pasta in the layers. My family doesn’t like mint so I substituted Italian parsley. It was wonderful. Thank you so much for this wonderful recipe. I love your videos I have learned so much!
Hands down best eggplant dish ever …can’t say no more ..must have semolina bread with it…
You have the very best Nonna! Brava!
Bella Ferman she's the light of my life!
Pastella recipe, that is delicious.
You & Nonna are amazing 😍
God bless you Nonna you warm my heart 💕💐
@Rossella's Cooking with Nonna, found your site by chance 💖and subscribed. Italian by descent but born, raised and living in London I am sat here DROOLING at this as melanzane I consider to be the king of vegetables. But I have a question, if I may: is there a particular reason the eggplants are peeled, please? Guessing it's because it's easier to cook the edges in this particular recipe: I personally like the 'sour' taste of the skin but is there another reason, please? My nana who by all accounts was an exceptional cook did something similar, by dipping the slices in flour, then beaten egg and flour again before frying: sometimes she would then between two slices add mozzarella and then fry again. O M G. THANK YOU!!
Making during Lent!
I love you recipes. Tell you Uncle Joey i said hi
Hi Rossella im new to your channel and absolutely love you and your Nonna could I please ask does your cookbook have photos of the receipes you cook in the book as im all the way in Melbourne Australia and cant buy in book store have to order on line and I love to have photos of what finished dish looks like it doesnt matter afew dont have photos but I prefer most receipes do please could you let me know so I can order in the next few days 😙
Yes, quite a few of the recipes have very nice large photos!
I love the pastella instead of breadcrumbs but I don’t eat eggs. What do you suggest can be substituted or can I just leave them out? Thanks for replying.
''Yum''......Thank you for making dinner for me.''
Oh my God. Everything That she makes Looks So great, When are you going to invite me for dinner one Sunday!!!! I Wish!!!!
Hi Rosella, I can’t seem to find your video for the eggplant lasagne you and Nonna Romana made a while back. Can you send me the link? Thanks 🙏
Mark Michele Sanson hmm my Nonna and I don’t make an eggplant lasagna
could you suggest an egg substitute for the batter?
B Mehta I’m sorry, I don’t know what else you could use
Your Nonna is correct about salt usage. When using dried Italian cheese there is already tuns of salt. In the pastella you used a cup and a half of parm cheese and put salt right on top of that. Watching Italian women cook is interesting. Most of them are deliberate about minimal salt usage.. seems they know something we don't. Maybe our pallets are too used to msg and such, not good.
Come la preparava mia madre, con la mortadella. Like my mother used to make it, with mortadella (but you don't have to add luncheon meat, without it comes out just as good, if not better for those on a low salt diet).
Shes soooo cuteeeee your nonna ❤❤❤
Hi Rossella & Nonna, what is a good substitute for mortadella . Can i use sopresetta or genoa salami?? Can u ask Nonna please if she has tried it with any other deli meat and what did she like? Many thanks love watching u both ❤️❤️
Sorry for the long gap in response, but I just read your post. I found myself in a pinch and used a soft, thinly sliced salami from a local, Italian deli. It worked quite nicely and saved me on a Monday fire drill.
Best to you and yours in 2024.
How do you manage to actually get anything done with nonna by your side?
I would be hugging and kissing her all the time 💕
She's a treasure and thanks for sharing her (and her recipes) with us.
que bella "Nonna"!
I’ve tried making this with fresh mozzarella. I have to admit, I like the packaged Galbani better. The fresh mozzarella gets rubbery.
if I was 30 years younger, I would marry Rosella. If I was 30 years older, I would marry Nonna.
💕
I love ❤️ you both & trust ur great taste & talent , i was always told by 95 yr old itaian nona Rose Romeo. U need to salt & press eggplant 🍆 it removes any bitterness but i will try your way i beti will love ❤️ it lol
What can I use instead of Mortodella?
No meat works just as well.
Nonna wants to cook
Thanks, this is lovely. One additional tip for selecting ean ggplant with fewer seeds is to always use male eggplants. Look at the end where the stem would be when it was growing. If the shape where the stem used to b is round kike a dot then the eggplant is male and will have fewer seeds. If the shape is more like a slot then the eggplant is female and that eggplant will have more seeds.
That is the BLOSSOM END, not the stem end. The stem end has the Calyx -- that green cap with star-like points that wraps around the end of the berry.
I was born there and never heard of doing it this way. come diceva mia madre a ciascuno il suo.
Why did you stop making videos 😢😢
Do You Have To Use That Type Of Ham ?
Tu-Dominicana La Prima Mortadella isn't quite ham, it's like a more delicate version of Bologna and many supermarkets carry it now. I don't recommend substituting it but you can totally leave it out if you don't love it.
Rossella's Cooking with Nonna love to talk to u
Musaka!
Your Nonna is so sweet
She absolutely is!
there's my Rosella again! ciao!!
I want to love eggplant..I really do...but its always so bland, and rubbery tasting....also, I make a gravy your nonna
would love...24 hr spice soak in D.O.P olive oil ..then use Roma tomatoes ..but the spices are: garlic powder, a lil salt, a lil pepper(fresh ground), dried chili flakes, oregano,italian season(hey ferget bout it) ..a lil sugar...oh a alil onion powder....BAM! sheese
Ciao bella hola Hello
"Tomorrow we make a sandwich."
look for a dot on the bottom not a dash dot is female less seeds
ciao Bella
That looks better than Mother’s and she’s from Calabria...I’m replacing hers with YOURS!!
girl you stole nonna spot light lol nice
Thank you for sharing look is good but talking too much.
It seems like a nice recipe but requires too many steps ( translation it takes too long. I don't have the patience for all that ). The oil also concerns me. It looks like 1-2 bottles of olive oil ( $12 each x 2 = $24 )) and a bowlful of graded chess ( $ 7 ), and of course the rest of the ingredients the eggplants, the flour , the eggs, Etc. So seems like an expensive dish ( due to oil and cheese) And... What do you do with all that leftover oil ? How do you dispose it ?
However, you two are adorable cooking together, grandma and granddaughter . It's lovely.
You look like you like to have a nice time
text
HI
I love the batter idea, but would layer it with meat sauce, and Mozarella and leave out the Mortadella. Shalom to us only in Christ Yeshua.
Never use olive oil in frying !!
Colette Christian back in the day in Italy all they had to fry with was olive oil. It’s totally fine to use in smaller batches
Dear Rossella, back days almost all countries, Mediterranean cuisine, used olive oil in cooking and frying and they still do; and that's one of the many reasons people get sick.
Could you use another healthy oil or way to fry the vegetables? Because the dish looks very delicious.
Colette Christian that is 100% not true. In face, many studies support that frying in vegetables/canola oils release toxic chemicals called aldehydes when you fry with them. Olive oil and extra virgin olive oil (which is totally fine to fry in if it’s a small batch) is your most natural and best bet. That being said, you can use any frying oil you like to use. This is just how my nonna does it.
Vegetables oils are not healthy... but you can use Coconut oil, grabseed oil and avocado oil; only these vegetables oils are healthy to cook or fry with. Olive oil is the best for cold use like salads. ☺
Hope I could help a little.
Colette Christian there are certainly healthier oils but olive oil is not unhealthy. That isn’t true at all.
Swami SAYS, your hair looks like when it's up. Swami SAYS, but STOP TORTURING your grandmother!... #SwamiSays
Am 100% Pugliese...no mortadella, ever.