Ok, I tried your version eggplant + flour + egg + bread crumbs…. and is a BIG NO. Yeah, the just fried eggplant is nice and crisp. However when you add the tomato sauce it gets spongy and heavy. For more crunchiness i suggest to don’t layer too much. Two thin layers are enough. The grilled cheese on top will make it crunchy. This time the tradition wins ;)
You have to rename this video, SERIOUSLY! ! This isn't the REAL version, nobody in Italy or Sicily uses eggs/flour/breadcrumbs+ DO THE RESEARCH, IT'S NOT HARD AT ALL.
Hi, I know this is an old video and I've probably watched this one 10 times. I have a quick question, how would the results of baking go instead of frying? I know it's not traditional but worth the experiment or a waste of time?
You did not exaggerate. This was simply the greatest eggplant parm ever. My friends and family keep telling me to watch more of your videos since every recipe has been a winner. Thanks!
As a napoli citizen i can say that this is quite the same as the one my grandma's been doing since i was born, i think i'm in love with another man for the first time in my life
Bro I’m from the Hudson Valley and your channel is my entire childhood. It really amped me up to get back in the kitchen to recreate some of ma’s dishes. Made your eggplant tonight- came out bomb. Weekday sauce and all.
Favourite cooking show on UA-cam! I'm learning Italian at the moment and cooking is the way that I am engaging with the culture the most. Thanks a lot!!!
My mom made eggplant parm all the time when I was kid, I always looked forward to it. She would take the eggplant, after frying, put a small layer of sauce on a cookie sheet, laid out the fried eggplant, layered it with mozzarella and sauce, put it under the broiler to melt the cheese. Offered the extra sauce as she was plating. So good...
You just made me so hungry!!!!!!! Nice job!!!!!! I'm Sicilian and my family makes, no skin, just fried. No breading. Then we just layer with sauce Parmesan cheese. Or we bread it with egg and seasoned bread crumbs and fry. Then I serve with lemon wedges and hot sauce.
Why doesn't this have at least 3 million views? The weekday sauce recipe and this recipe have been life changing for me! :D Happy Thanksgiving from a very excited veggie who has one of these bubbling away in the oven right now!
living in Europe in Innsbruck to be precise - close to italy. share my flat with an italian chef who is working in michellin star restaurants. made him this parmigiana... he was impressed. and he is not easy to impress. no pitty likes from this dude.
I've always been hesitant to try eggplant but have been thinking about fixing eggplant parmigiana for a month or so. Can't wait to watch your video again and try it for myself. It looks delicious!! Thanks!
I had a grandfather from Naples and a grandmother from Portugal. Only I slice into circles and dry on paper towels for a couple of days and keep changing towels often. My egg mix is eggs and heavy cream then bread crumbs. We were so lucky to be brought this way. Love this channel.
Stephen, I must say, this episode is probably one of your best. Your passion clearly comes through and your enthusiasm is contagious. As every episode, the intro gives the viewer a quick summary to what to expect, I believe that’s unique and very useful for the viewer. I will definitely give this recipe a go.
You are great at food artistry. I love the recipes, but man you also make every dish look like art. I’m not naturally good with presentation, so I’m loving how you show how to make it look as good as it tastes.
I only found your channel yesterday, and already can't wait to make many, MANY of your dishes. Thank you so much for sharing your talent. It is much appreciated
Was just thinking about this dish and of course had been watching your terrific show all this week, and voila, you post this yesterday! All in the timing. I love your show.
It’s the first time that we do this version of eggplant parmigiana and we really loved it. So many nonna memories with this dish (all the flavors and you patience doing and explaining all the process). Thank you so much! Cheers from 🇨🇱!
Excellent and accurate as always! I so much enjoy your content I'm almost addicted ahahahhah My way is fry in oil with nothing else Much love from Italy ❤️ keep killing it Steve
Love the recipe!! You are so good at explaining everything! Here is something I heard about eggplants, that also might be helpful. Male eggplants tend to have fewer seeds, and are therefore less bitter than female eggplants. To sex an eggplant, look at the indentation at bottom. If it's deep and shaped like a dash, it's a female. If it's shallow and round, it's a male.
my Sicilian grandmother makes eggplant parm like a lot like this except she'll as sauteed onion and sometimes meat to the sauce. this looked phenomenal and reminded me of her cooking. great work man
I grew up eating this at least twice a month. Always loved it, could never quite master it. Thank you for your great advice. Now I'm ready to make another attempt.
Oh my ... I just finished commenting on one of your other great videos and was about to go about my business when I saw the thumbnail for this, one of my favourite dishes ever. So I have to watch the video, and then make it ASAP.
I hope you made this, I've made it several times & it's absolutely fantastic (& obviously made extra cutlets for the sandwiches for lunch the next day of course)
I actually like when the breading gets a little soaked in sauce. It still has the texture, but it's kind of gooey with the cheese too. Freakin amazing. This looks incredible.
Molto bravo, you perfectly nailed it! One (Calabria) variant is with sliced boiled eggs and mortadella slices, da bomb! Again French guy cooking watch your back! 😂
Just made this, it was so good. The aubergine fried like that was genius, I’ve never done that before. (Ate a few before it made it to the parmigiana!) I added a little cayenne which gave it a little lift. Thank you!
I have a no-fry method that I like to use. Bread as you have shown, then spray cooking sheet with Pam, place eggplant on sheet, spray again, and bake for 20 minutes at 350, flipping it halfway and spraying tops again with Pam. Eyeball the eggplant for the golden brown, may need to bake a little longer in the first stage. Super crispy and holds up well inside of the final dish. Everyone I make if for raves about it and says it is the best they have tasted. Sure beats standing over the frying pan and it's a lot healthier too.
That's the perfect method to avoid frying, make the dish healthier and lighter. The taste is also still very good. But sometimes you just want to go with the grease.... :p
THE BEST EGGPLANT RECIPE !! THANK YOU !! I am vegan and will use vegan cheese and vegan egg or mung batter...However, the technique is AMAZINGLY SIMPLE & you cleared up lifelong confusion about how to bread !! THANK YOU !!!
I simply love eggplant 🍆 one tip my Italian grandfather told me was to get eggplants that are narrow at the base, without a ‘dimple’. These are the male eggplants as opposed to the ones that are wider at the base, the females, and naturally have much more seeds! Same with zucchini. Poppy was NEVER wrong 🙏❤️
There was a very special place in Montreal on St-Laurent called EuroDeli. For over a decade, me and my friends went there specifically for their eggplant parmigiana. It was the most delicious eggplant based dish I had ever had. It broke my heart when this place closed in 2013. Nearly a decade later, the dish that I loved so much from EuroDeli made its entrance into my own kitchen thanks to you!! This was fun to make and so delicious. Thank you so much for this recipe and your awesome channel.
I gotta make your recipe it looks delicious. You are going to think I am crazy, but I came up with a lower carb version about ten years ago and love making that way as well. I thinly slice the eggplant sometimes with just a peeler so the slices are really really thin. Then I salt them, season with italian herb seasoning mix or Herbs De Provence (my favorite), fish sauce (yes Thai Fish Sauce), and then I coat them with Olive Oil. I roast the eggplant slices until they greatly dehydrate and start to caramelize then assemble as you do--The Fish sauce makes them taste amazing and their dehydrated state allows the slices to absorb flavors from the sauce as well.
The salt takes away the liquid and any bitterness that the eggplant might have! I only discovered your cooking blog and I have already subscribed ! You are a great teacher! I never put mozzarella in between but next time I will try it,thanks!
Yesss! Totally here for chose your own adventure cooking. Love seeing how variations are possible and the react to the different avenues people can go. Absolutely gorgeous dish! I did laugh at the huge amount you made lol. I’d be banging on ur door. “You shooting a video? I brought my fork!” 😂
This is great. Thanks. There's a somewhat simpler version I make where I take the cutlets and simply stack 4 of them (per person) to bake--no deep dish pan needed, just a baking tray. Lay down some parchment, and put a schmeer of sauce under the first cutlet, then lightly sauce its top, then drop a layer of provolone or mozzarella with some parm and then keep stacking until you've got 4 of them--insert basil as needed. Add additional sauce and some parm to serve. You end up with more crunch but don't lose the ooze of the cheese or the soft eggplant flesh, and it's cleaner for plating (or boarding) with a discrete stack of cutlets--easier when cooking for two or even 4. You can get dinner for two out of a single (longer) eggplant. nota bene: the air fryer is incredible for the cutlets: much less oil and even more crunch, and brain-dead timing and risk of messing up (because of time and temp controls).
Finally made this and it was delicious! Took a little more time to make then I thought but we had enough for a few days. Thank you! (We choose the fully breaded option btw)
That’s a beauty! Thanks for showing us a fantastic eggplant parm. It looks delicious so, I’m makin it this weekend. All your recipes have been on point, thus far. Thank you for making me a better cook!! Much appreciation!
I regularly make the eggplant cutlets for this and other dishes. Sometimes I make it for sandwiches with some sauteed onion and bell peppers, or like a plank or two over some spaghetti, but my favorite is the full deal. So much better than sum of its parts...and the parts are really good.
Well I know what's for dinner tonight. I especially like that he put up the three frying styles head-to-head-to-head to see which he liked best. Saved me some trouble.
One important tip: always use vegetable oil or safflower oil to fry eggplant, not olive oil. And he is a Master with that knife. Cutting the slices very thinly is key.
I often feel going to a lot of effort to make a dish like this is not worth the effort for just me. And then I watch your YT channel. This eggplant parm is definitely on my list! LOVE the music.
Made this yesterday with the homemade weekday sauce. My sauce wasn’t that tasty so I substituted with Trader Joe’s creamy tomato basil sauce. OMG, this was sooooo good. Definitely making again! It’s important to bread all your pieces in advance because they fry so fast.
great channel and most underrated cookin channel out there, this guy is a michelin 5star chef out of a galley kitchen in nyc- ! did i miss what oil u used best to fry it? panko or italian breadcrumbs? amazin job!
That’s perfect…..In my personal opinion! Only thing, I like to let it rest a day….chill, then slice. It stands so tall. But, yours did also. Excellent, I love it. 👍👍🥰
WOAW WOAW WOAW Incredible and very tasty EggPlant Parmigiana recipe my friend And colorful I love it The result is very great Great technique my friend ! ! ! Hello from FRANCE ! ! ! 🍎🍭🍊😍🍄
Recipe link: www.notanothercookingshow.tv/post/eggplant-parmigiana
NOT ANOTHER COOKING SHOW thank you!!!
Ok, I tried your version eggplant + flour + egg + bread crumbs…. and is a BIG NO. Yeah, the just fried eggplant is nice and crisp. However when you add the tomato sauce it gets spongy and heavy. For more crunchiness i suggest to don’t layer too much. Two thin layers are enough. The grilled cheese on top will make it crunchy. This time the tradition wins ;)
You have to rename this video, SERIOUSLY! !
This isn't the REAL version, nobody in Italy or Sicily uses eggs/flour/breadcrumbs+ DO THE RESEARCH, IT'S NOT HARD AT ALL.
Stephen, you can avoid seeds by getting male eggplant. Males have dots on the bottoms whereas females have slots.
Hi, I know this is an old video and I've probably watched this one 10 times. I have a quick question, how would the results of baking go instead of frying? I know it's not traditional but worth the experiment or a waste of time?
You did not exaggerate. This was simply the greatest eggplant parm ever. My friends and family keep telling me to watch more of your videos since every recipe has been a winner. Thanks!
As a napoli citizen i can say that this is quite the same as the one my grandma's been doing since i was born, i think i'm in love with another man for the first time in my life
Priceless! And...ditto. Lol!
I thought the same thing. I was even gonna ask him to marry me.
@@billycarroll9153 you got a couple of hungry brothas to rassle for that spot, man. Lol!
@@robgindc1 It's on Bob. I'll even do all the clean up!!!
@@billycarroll9153 I've had a man crush on this guy for a while now....
I actually JUST made this for everyone's lunch at work...with eggplants fresh out of the garden.
Needless to say, it was wildly successful!
Excellent work as always 👏
My god dude... Please do more vegetarian videos, this one was 🔥🔥🔥!!! Greetings from Lithuania✌🏾
Yes!
its not vegetarian
@@jadejaguar69 its not vegetarian
Yes, people, I know that parmesan is not even vegetarian
@@zygimantaspaknys7715 But its easy enough to replace the parmesan with a vegetarian alternative
Sir I am a professional eggplant parm eater and you did amazing, and that looks absolutely delicious! 😋
Bro I’m from the Hudson Valley and your channel is my entire childhood. It really amped me up to get back in the kitchen to recreate some of ma’s dishes. Made your eggplant tonight- came out bomb. Weekday sauce and all.
Favourite cooking show on UA-cam! I'm learning Italian at the moment and cooking is the way that I am engaging with the culture the most. Thanks a lot!!!
My mom made eggplant parm all the time when I was kid, I always looked forward to it. She would take the eggplant, after frying, put a small layer of sauce on a cookie sheet, laid out the fried eggplant, layered it with mozzarella and sauce, put it under the broiler to melt the cheese. Offered the extra sauce as she was plating. So good...
I love how you go throug the whole thing right in the intro. its so elegant and to the point and perfect for just a refresher
I’ve made this twice and it’s easily one of the best things I’ve ever made. Great recipe dude!
You deserve everything the ent/cooking industry has to offer! You’re show is amazing! 🎉🎉🎉❤❤❤
When he got down to cutting and serving up a piece, I face-planted into my keyboard! I'll be trying this over the weekend.
You just made me so hungry!!!!!!! Nice job!!!!!! I'm Sicilian and my family makes, no skin, just fried. No breading. Then we just layer with sauce Parmesan cheese. Or we bread it with egg and seasoned bread crumbs and fry. Then I serve with lemon wedges and hot sauce.
Oh man. I made this and now I - I just love you. Thank you for sharing. 🤌🏻🤌🏻🤌🏻👌🏼❤️
Just made this. Took a while but well worth it! Absolutely delicious and the technique is spot on. Love your channel mate, keep it coming!
Why doesn't this have at least 3 million views? The weekday sauce recipe and this recipe have been life changing for me! :D Happy Thanksgiving from a very excited veggie who has one of these bubbling away in the oven right now!
living in Europe in Innsbruck to be precise - close to italy. share my flat with an italian chef who is working in michellin star restaurants. made him this parmigiana... he was impressed. and he is not easy to impress. no pitty likes from this dude.
I've always been hesitant to try eggplant but have been thinking about fixing eggplant parmigiana for a month or so. Can't wait to watch your video again and try it for myself. It looks delicious!! Thanks!
I had a grandfather from Naples and a grandmother from Portugal. Only I slice into circles and dry on paper towels for a couple of days and keep changing towels often. My egg mix is eggs and heavy cream then bread crumbs. We were so lucky to be brought this way. Love this channel.
I could eat that for breakfast oh it looks so good and great job
Stephen, I must say, this episode is probably one of your best. Your passion clearly comes through and your enthusiasm is contagious. As every episode, the intro gives the viewer a quick summary to what to expect, I believe that’s unique and very useful for the viewer.
I will definitely give this recipe a go.
You are great at food artistry. I love the recipes, but man you also make every dish look like art. I’m not naturally good with presentation, so I’m loving how you show how to make it look as good as it tastes.
I only found your channel yesterday, and already can't wait to make many, MANY of your dishes. Thank you so much for sharing your talent. It is much appreciated
Was just thinking about this dish and of course had been watching your terrific show all this week, and voila, you post this yesterday! All in the timing. I love your show.
It’s the first time that we do this version of eggplant parmigiana and we really loved it. So many nonna memories with this dish (all the flavors and you patience doing and explaining all the process). Thank you so much! Cheers from 🇨🇱!
Excellent and accurate as always! I so much enjoy your content I'm almost addicted ahahahhah
My way is fry in oil with nothing else
Much love from Italy ❤️ keep killing it Steve
You have the best pasta recipes on UA-cam man ! 🙏🏽♥️♥️♥️
Love the recipe!! You are so good at explaining everything! Here is something I heard about eggplants, that also might be helpful. Male eggplants tend to have fewer seeds, and are therefore less bitter than female eggplants. To sex an eggplant, look at the indentation at bottom. If it's deep and shaped like a dash, it's a female. If it's shallow and round, it's a male.
Exactly right!
Also, if it has a scar up the side, it's female.
Cool! Thanks for the info ☺️
Woowww!
Great info, thanks!
Awesome!!!!!
High levels of authenticity
Its amazing how quickly you've grown bro. Gonna be sad for the comments to be spammed with overused jokes.
vinegar leg on the right
@@christopherclark6852 i repeat the vinegar leg is on the right
hello adam
This is perfect. I am going down the nerdy rabbit hole of how to cook the eggplant. thanks for doing the leg work for me. : )
Tried the recipe out and it was incredible. Thanks for the walkthrough
My hubby’s favorite. I seasoned the bread crumbs with oregano, basil and garlic. Black pepper.
Love the choice of music in all of the videos
my Sicilian grandmother makes eggplant parm like a lot like this except she'll as sauteed onion and sometimes meat to the sauce. this looked phenomenal and reminded me of her cooking. great work man
sautéed onions sound like a great addition. appreciate the mini tip as I make his rendition. 😄
This looks amazing. I take the skin off and use a food sliced to make consistent slices.
This was the first of your recipes I made myself, and it was absolutely delicious. Thanks!
My Aunt Fran made the Best Eggplant Parmigiana I've ever had in my Life. Nobody can come close. She made hers using Breadcrumbs. Loved it. Daniel
As usual, You got me cooking out of my comfort zone. Thank you.
That intro was a work of art. Stunning.
I just need to tell you that I love your channel. Simple, fun, informative, inspiring. Keep up the great work and thank you.
That is a thing of beauty. I am off to the store to get supplies!
These videos are so soothing and therapeutic 👌🏾
I grew up eating this at least twice a month. Always loved it, could never quite master it. Thank you for your great advice. Now I'm ready to make another attempt.
Oh my ... I just finished commenting on one of your other great videos and was about to go about my business when I saw the thumbnail for this, one of my favourite dishes ever. So I have to watch the video, and then make it ASAP.
I hope you made this, I've made it several times & it's absolutely fantastic (& obviously made extra cutlets for the sandwiches for lunch the next day of course)
i have been making this frequently over the past year and it has become one of my staples to impress my friends and to make my girlfriend happy
I actually like when the breading gets a little soaked in sauce. It still has the texture, but it's kind of gooey with the cheese too. Freakin amazing. This looks incredible.
Just made this tonight. home run for the family. Thanks!
Just made this, and it was delicious! Thank you for the recipe!
Molto bravo, you perfectly nailed it! One (Calabria) variant is with sliced boiled eggs and mortadella slices, da bomb! Again French guy cooking watch your back! 😂
Just made this, it was so good. The aubergine fried like that was genius, I’ve never done that before. (Ate a few before it made it to the parmigiana!) I added a little cayenne which gave it a little lift. Thank you!
I have a no-fry method that I like to use. Bread as you have shown, then spray cooking sheet with Pam, place eggplant on sheet, spray again, and bake for 20 minutes at 350, flipping it halfway and spraying tops again with Pam. Eyeball the eggplant for the golden brown, may need to bake a little longer in the first stage. Super crispy and holds up well inside of the final dish. Everyone I make if for raves about it and says it is the best they have tasted. Sure beats standing over the frying pan and it's a lot healthier too.
Can I just say thank you for all your beautiful videos with instructions on how to cook desirous food!!!
Hi I grill mine in the oven with a little olive oil oregano garlic and salt and pepper, the remaining method is the as
as yours love all you do👏👏👏👨🍳😋
Yeah this is the method I was taught in Italy as well :)
That's the perfect method to avoid frying, make the dish healthier and lighter. The taste is also still very good. But sometimes you just want to go with the grease.... :p
What temperature and how long do you keep them in the oven?
Another nice video Steve! Love it bro!
Questo è in assoluto il mio piatto preferito
I love eggplant parmigiana. Thanks for the prep tips.
THE BEST EGGPLANT RECIPE !! THANK YOU !! I am vegan and will use vegan cheese and vegan egg or mung batter...However, the technique is AMAZINGLY SIMPLE & you cleared up lifelong confusion about how to bread !! THANK YOU !!!
My mother used to do this with zucchini and was also delectable!
She did both but mostly zucchini.
Making eggplant one now
I simply love eggplant 🍆 one tip my Italian grandfather told me was to get eggplants that are narrow at the base, without a ‘dimple’. These are the male eggplants as opposed to the ones that are wider at the base, the females, and naturally have much more seeds! Same with zucchini. Poppy was NEVER wrong 🙏❤️
Although I am Italian I didn't know this tip... cool thanks!
Just don't look the dimple in the eye, they squirt in your face.
There was a very special place in Montreal on St-Laurent called EuroDeli. For over a decade, me and my friends went there specifically for their eggplant parmigiana. It was the most delicious eggplant based dish I had ever had. It broke my heart when this place closed in 2013. Nearly a decade later, the dish that I loved so much from EuroDeli made its entrance into my own kitchen thanks to you!! This was fun to make and so delicious. Thank you so much for this recipe and your awesome channel.
This looks amazingggg! Gonna try it tonight, thanks for sharing !
I'm digging the amount of vegetarian friendly dishes you are putting out. Great stuff, man!
I think it taste better without the eggplant skin. The skin sometimes taste bitter.. Thank you for all the delicious recipes! 👍👍👍
I gotta make your recipe it looks delicious. You are going to think I am crazy, but I came up with a lower carb version about ten years ago and love making that way as well. I thinly slice the eggplant sometimes with just a peeler so the slices are really really thin. Then I salt them, season with italian herb seasoning mix or Herbs De Provence (my favorite), fish sauce (yes Thai Fish Sauce), and then I coat them with Olive Oil. I roast the eggplant slices until they greatly dehydrate and start to caramelize then assemble as you do--The Fish sauce makes them taste amazing and their dehydrated state allows the slices to absorb flavors from the sauce as well.
The salt takes away the liquid and any bitterness that the eggplant might have! I only discovered your cooking blog and I have already subscribed ! You are a great teacher! I never put mozzarella in between but next time I will try it,thanks!
I made this last night...THEY SAID IT WAS THE BEST, BETTER THAN ANY ITALIAN RESTAURANT !!!!😊
Yesss! Totally here for chose your own adventure cooking. Love seeing how variations are possible and the react to the different avenues people can go. Absolutely gorgeous dish!
I did laugh at the huge amount you made lol. I’d be banging on ur door. “You shooting a video? I brought my fork!” 😂
My son sent me here…glad he did. I love it, so i “Subbed”.
Thanks for the great content.
My all time favorite! Beautifully executed.
This is great. Thanks. There's a somewhat simpler version I make where I take the cutlets and simply stack 4 of them (per person) to bake--no deep dish pan needed, just a baking tray. Lay down some parchment, and put a schmeer of sauce under the first cutlet, then lightly sauce its top, then drop a layer of provolone or mozzarella with some parm and then keep stacking until you've got 4 of them--insert basil as needed. Add additional sauce and some parm to serve. You end up with more crunch but don't lose the ooze of the cheese or the soft eggplant flesh, and it's cleaner for plating (or boarding) with a discrete stack of cutlets--easier when cooking for two or even 4. You can get dinner for two out of a single (longer) eggplant.
nota bene: the air fryer is incredible for the cutlets: much less oil and even more crunch, and brain-dead timing and risk of messing up (because of time and temp controls).
Finally made this and it was delicious! Took a little more time to make then I thought but we had enough for a few days. Thank you! (We choose the fully breaded option btw)
That’s a beauty!
Thanks for showing us a fantastic eggplant parm. It looks delicious so, I’m makin it this weekend. All your recipes have been on point, thus far. Thank you for making me a better cook!! Much appreciation!
I regularly make the eggplant cutlets for this and other dishes. Sometimes I make it for sandwiches with some sauteed onion and bell peppers, or like a plank or two over some spaghetti, but my favorite is the full deal. So much better than sum of its parts...and the parts are really good.
I've just had dinner and yet I feel I could eat that would tray! That looks WONDERFUL
Well I know what's for dinner tonight. I especially like that he put up the three frying styles head-to-head-to-head to see which he liked best. Saved me some trouble.
My grandma would proud of you 😍 love from Italy 🇮🇹 ❤️
Insomma...il pan grattato non l'ho mai visto usare.
I enjoy your programme, but also it is good to have your company as you are a very nice person, nice to be with.
One important tip: always use vegetable oil or safflower oil to fry eggplant, not olive oil. And he is a Master with that knife. Cutting the slices very thinly is key.
thats a meatball. I agree
I often feel going to a lot of effort to make a dish like this is not worth the effort for just me. And then I watch your YT channel. This eggplant parm is definitely on my list! LOVE the music.
These cutting skills are awesome 🤙
Made this yesterday with the homemade weekday sauce. My sauce wasn’t that tasty so I substituted with Trader Joe’s creamy tomato basil sauce. OMG, this was sooooo good. Definitely making again! It’s important to bread all your pieces in advance because they fry so fast.
Looks perfect
Personally I like the flour only option
Thanks for doing all 3
great channel and most underrated cookin channel out there, this guy is a michelin 5star chef out of a galley kitchen in nyc- ! did i miss what oil u used best to fry it? panko or italian breadcrumbs? amazin job!
That’s perfect…..In my personal opinion! Only thing, I like to let it rest a day….chill, then slice. It stands so tall. But, yours did also. Excellent, I love it. 👍👍🥰
I'm a pretty decent cook and this has been the best thing I've ever made. Freaking amazing
A classic dish one of my absolute favourite dishes cooked it loads of times 🤤
PERFECTION!
(and not just the food)
I am drooling. Thanks for this!
That's awesome stuff Steven!!!
Another fantastic recipe. Thank you 👍
Awesome job explaining your experience with this dish.
I love this channel. I thought that I would suggest to you that white eggplant is awesome in this dish. So tender.
thanks Steve. Enjoyed the watch.
Have been using your recipes. You never fail me. This is my mom's favorite. Making this for her. BTW....she says thank you.🤩
Made this tonight!! Was perfect thank you!!
WOAW WOAW WOAW Incredible and very tasty EggPlant Parmigiana recipe my friend And colorful I love it The result is very great Great technique my friend ! ! ! Hello from FRANCE ! ! ! 🍎🍭🍊😍🍄
I've never seen it breaded before and deep fried before, but I can see why that adds more flavour.