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
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.
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.
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!!!
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.
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.
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'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!
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
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
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
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.
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 🇨🇱!
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!
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.
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 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.
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.
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.
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.
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)
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!
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
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!
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.
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.
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 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. 👍👍🥰
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! 😂
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 🙏❤️
First time making Eggplant Parm. I used your recipe. I just pulled it out of the oven. I also breaded it. I used Italian Panko mixed with regular Italian Breadcrumbs. I will let you know how it tastes. It is resting now for only a half hour. We wont eat it for a few hours. Thank you!
Looks so good. We don't dredge in flour, just add all to 5 dozen eggs, we make a lot. Some layered in sauce and grated aged provelone and parmesan, the rest we do 2 layers with mozzarella and grated cheese for eggplant parm. Other pans we eat cold or heat all week. Goes fast. I'd ask for a piece but it would be 2yrs old😂.
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!
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.
I made this but I dredged the eggplant in flour and then dipped in a mix of eggs/parm cheese. Fried them, then bakes. The cheese got really crispy and the eggplant itself was crispy, even with the sauce. So good. I’ll try it this way next time
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!
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.
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.
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.
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.
Looked incredible...(what else could you say?)....Very important to see the chef eat the masterpiece at the end of the video...A hybrid between eggplant and chicken parm would be great....
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!
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
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!
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....
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.
Oh man. I made this and now I - I just love you. Thank you for sharing. 🤌🏻🤌🏻🤌🏻👌🏼❤️
You deserve everything the ent/cooking industry has to offer! You’re show is amazing! 🎉🎉🎉❤❤❤
Excellent work as always 👏
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
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.
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!!!
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.
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.
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
I’ve made this twice and it’s easily one of the best things I’ve ever made. Great recipe dude!
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 could eat that for breakfast oh it looks so good and great job
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!
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!
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.
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?
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
Just made this, and it was delicious! Thank you for the recipe!
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
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 have the best pasta recipes on UA-cam man ! 🙏🏽♥️♥️♥️
My mother used to do this with zucchini and was also delectable!
She did both but mostly zucchini.
Making eggplant one now
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.
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 🇨🇱!
This looks amazing. I take the skin off and use a food sliced to make consistent slices.
Just made this tonight. home run for the family. Thanks!
This was the first of your recipes I made myself, and it was absolutely delicious. Thanks!
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!
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
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.
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 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.
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.
I love eggplant parmigiana. Thanks for the prep tips.
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.
I made this last night...THEY SAID IT WAS THE BEST, BETTER THAN ANY ITALIAN RESTAURANT !!!!😊
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.
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)
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!
Awesome!!!!!
High levels of authenticity
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. 😄
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!
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!
Can I just say thank you for all your beautiful videos with instructions on how to cook desirous food!!!
I think it taste better without the eggplant skin. The skin sometimes taste bitter.. Thank you for all the delicious recipes! 👍👍👍
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. : )
Looks perfect
Personally I like the flour only option
Thanks for doing all 3
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 enjoy your programme, but also it is good to have your company as you are a very nice person, nice to be with.
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)
Love the choice of music in all of the videos
A classic dish one of my absolute favourite dishes cooked it loads of times 🤤
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. 👍👍🥰
Questo è in assoluto il mio piatto preferito
These videos are so soothing and therapeutic 👌🏾
Sir I am a professional eggplant parm eater and you did amazing, and that looks absolutely delicious! 😋
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! 😂
As usual, You got me cooking out of my comfort zone. Thank you.
I'm digging the amount of vegetarian friendly dishes you are putting out. Great stuff, man!
I've just had dinner and yet I feel I could eat that would tray! That looks WONDERFUL
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.
First time making Eggplant Parm. I used your recipe. I just pulled it out of the oven. I also breaded it. I used Italian Panko mixed with regular Italian Breadcrumbs. I will let you know how it tastes. It is resting now for only a half hour. We wont eat it for a few hours. Thank you!
PERFECTION!
(and not just the food)
Looks so good. We don't dredge in flour, just add all to 5 dozen eggs, we make a lot. Some layered in sauce and grated aged provelone and parmesan, the rest we do 2 layers with mozzarella and grated cheese for eggplant parm. Other pans we eat cold or heat all week. Goes fast. I'd ask for a piece but it would be 2yrs old😂.
I just need to tell you that I love your channel. Simple, fun, informative, inspiring. Keep up the great work and thank you.
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
Wow! I'm going to try this but will fry the egg plant two ways. 1 with bread crumbs and 1 with just flour.
I used to make mine by not frying at all, just baking straight after the breading but yours looks good too.😋
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!
My grandma would proud of you 😍 love from Italy 🇮🇹 ❤️
Insomma...il pan grattato non l'ho mai visto usare.
Beautiful...didn’t know you are supposed to stack them
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.
I made this but I dredged the eggplant in flour and then dipped in a mix of eggs/parm cheese. Fried them, then bakes. The cheese got really crispy and the eggplant itself was crispy, even with the sauce. So good. I’ll try it this way next time
I've never seen it breaded before and deep fried before, but I can see why that adds more flavour.
This looks amazingggg! Gonna try it tonight, thanks for sharing !
That intro was a work of art. Stunning.
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!
That is a thing of beauty. I am off to the store to get supplies!
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.
Awesome job explaining your experience with this dish.
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.
Glad I found this chef. Great tips to refine my eggplant parm (I was close). Jealous of his Thermidor range!
Looks incredible. Not sure why I haven’t made this in awhile either. Simple and tasty
My all time favorite! Beautifully executed.
That looks delicious I would definitely go with the breaded
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.
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.
i never thought about replies lasagna layers to eggplant its great way to injoy this yummy dish im gone make it for sure
I love this channel. I thought that I would suggest to you that white eggplant is awesome in this dish. So tender.
Looked incredible...(what else could you say?)....Very important to see the chef eat the masterpiece at the end of the video...A hybrid between eggplant and chicken parm would be great....
Another fantastic recipe. Thank you 👍