I'm very late to the party but I watched this video probably over 7 years ago and have been making this recipe ever since with a few minor tweaks and it's the best Eggplant Parmigiana ever. Thanks Gianni for leaving this wonderful recipe online for us all to use, I refer back to it quite often when I forget a step.
Gianni, I've watched probably 50+ videos of how to prepare Parmigiana di Melenzane, and of the American one's, you're the most authentic IMHO. Born in Naples, and living there on and off my entire life, I've eaten my share. Not peeled, no breadcrumbs (YUK) and made with a simple " Shué Shué" sauce, and fior di latte, you nailed it buddy! Sei proprio bravo!!!
Grazie. This was one of the first dishes I made while I was in Napoli from late last November through Christmas. This was one of the first dishes I made. I was nervous when I served it at lunch, but I got lucky. My Neapolitan friends loved it. Buon appetito! --Gianni
I made this dish and was a little worried about leaving the skin on and not using bread crumbs. I must say that this is one delicious dish. My wife could not stop raving about how tasty and light it was. We were both satisfied and left the table not feeling like we had a heavy meal. Thank you so much. This is a re-order!
I saw this recipe some months ago and decided to grow globe Aubergines (Eggplant here in the USA) to use in this recipe. Harvested them today. Had all the other ingredients ready and followed the recipe and directions exactly. I must say it is SPECTACULAR on every level. I never dreamed that this somewhat tastless bitter vegetable could be transformed into a tender delight bathed in the most delectable sauce.I have added this to my top 10 list of favourite recipes.Thank You so much Gianni for sharing this meal with us.Candy. A Welsh woman marooned in South Dakota. Bringing the world to my door through food....
Ciao Candy. Wow, you grew your own eggplant. I'm impressed. I don't have any place to garden and I miss growing my own. Luckily we have many organic farmers here in the San Francisco Bay Area to ensure quality ingredients. I am happy that you enjoyed one of my favorite dishes. Keep on cooking! Buon appetito! --Gianni
I grew up with an Italian grandmother, and i didn't realize how much i missed her cooking until i started watching your channel!..so i ran out to the store and picked up everything i needed to make eggplant parmigiana. thank you for sharing a wonderful recipe. Mike
Hi Gianni. Glad I found your videos. Eggplant Parm is also my favorite dish ever. I have tried breadcrumbs vs flour and salting vs not salting the eggplant and I agree with everything you said. I have never tried an egg wash before and I think that will solve my over-oily frying problems. Can't wait to try it. Thank you so much! Best Eggplant Parm recipe on you tube.
I'm very glad you make vegetarian recipes, as a vegetarian family, we enjoy authentic Italian food regularly. I enjoy the passion you have for cooking.
From now on, I'm going to have my extra sauce on the side for my bread. I am minimizing on the eggplant as you said. The eggplant and cheese is the star of this show! TY!
I'm so glad I found your channel, Gianni! I live in PA, just north of Philadelphia and have just cooked down what will likely be the last batch of fresh Roma tomatoes and basil from my garden this season. I was specifically looking for an Eggplant Parmesan recipe that omitted the nasty dry bread crumbs that I agree destroys the integrity of my beloved tomato sauce and the authenticity of this classic dish. I prefer my bread on the side... My girl and I are looking forward to this first baked meal of Autumn! Thanks for your help! BTW, "sauce" vs. "gravy" is a favorite and sometimes rather heated debate in this town! ;)
I've been trying to make a good eggplant parmigiana for decades now. Gianni! Your recipe is the best! Every time I cook it....I put you on my computer (and my Bose for good audio) and you and I go at it. Thank you so much, I love your instruction and the recipe comes out great (finally!) every time - Gracie!
Thank you for taking the time to prepare this tutorial. We easily settled for this excellent demonstration after watching a handful of others which simply 'didn't cut the mustard'. Watching a real Italian Chef at work is very encouraging and we especially like how you acknowledge the controversial issues but leaving it for others to decide. The end result is exactly what we're aiming for - not too greasy and full of flavor. We have subscribed and look forward to following other recipes from your extensive collection. Now off to purchase the ingredients for tonight's dinner - Bellissimo!
Ciao. Thanks for your support. I love sharing my home cook recipes that I've been enjoying all my life. I hope you found all the ingredients for the parmigiana. Let me know how it turns out. Keep on cooking. Buon appetito! --Gianni
Our new friend... we are just about to sit down for dinner... hope we can find a way to send you some pics... thanks again all the way from England, UK...
Such a lovely video. I am Indian living in NY but inside I feel so Italian lol I’m telling ya. I harvested tomatoes from my garden and made my own tomato sauce couple months ago. Now your video is just right to use those late fall harvest of eggplants. Thanks for sharing.
Gianni.... BRAVO!!!!!... You are now my favorite TV Chef.... You really deserve a show on food TV... I made your Eggplant Parmigiana and it's now my favorite meal for my family.... THANK YOU... :)... So much for sharing... I love your videos and wish you much success, health and long life. Gotta ask you if you are a retired Copper?... if not... you would have made a great fireman in that most firemen are great chefs...again.. thanks for this Top Shelf Recipe... I've tried others.. but your recipe is the BEST!!!!... Thanks Again... :)
This dish is also my fav in the whole world. My grand father came from Naples Italy and my grand mother from Portugal. This way you make is almost how I make it and you do have to have the both cheeses. The way I start it I slice my eggplant thin and dry it out for a couple of days btween paper towels. Then I do the egg wash but I add about a cup of half and half proceed the way you do. When I make this I make a lot w some to freeze. Mr Gianni's recipe is the only way to go for eggplant parm. One more thing when I watch your videos I feel like I am at home with my dad. He is the one I learned from.
I've never ordered eggplant parmesan because it just didn't sound good, you changed my mind. I will try your recipe for me and my friends thanks for your tips, great video.
I made this yesterday and I am crazy over it. I deeply appreciate your time to demonstrate. It was very clear, I watched the video and I knew what to do and this is my first time making it. It's simple, delicious and I am a fan of your cooking.
Truly wonderful Gianni! I think it's great how you covered the breadcrumb alternative even though you disapprove. Your videos are so informative. Thank you!
GORGEOUS! And I can smell my Nonna's kitchen all over again. How I miss that lady. She made a cookie at pascha I've never seen since she died in 1989. Thanks for the memories. And the tutorial.
This was SO good the first time I made it (I credited YOU, Gianni) that I'm making it again. Thanks for holding my hand through the entire preparation.
Hi Gianni, I just wanted to thank you for all your videos, they're really great! I find a lot of things we cook pretty much the same but you have great tips and tricks it seems that really make a big difference, this video in particular I really liked. I made some eggplant without the bread crumbs and now I'll never go back to using them, Thanks!
Ciao Joshua. Thanks for your support. And, welcome to the no breadcrumbs gang. Keep on cooking. BTW do you have family roots in Italia? Buon appetito! --Gianni
Joshua Niccolai Baking the pizza in the oven at the highest possible temperature really makes a difference. I like to put my pizza stone on the upper shelf so it benefits from the heat caught in the top of the oven. Keep on cooking! --Gianni
I wanted to express thanks for this video and recipe. My wife and I loved it. Very wise part on not making the thing too wet with wet sauce/gravy. Hats-off! and thank you.
this is a terrific recipe for eggplant parmigiana. i always over sauced, over cheesed and over breaded mine. this recipe makes for a light and delicate dish, something i would have never said about mine! thanks. very good and a keeper.
Gianni thank you for the wonderful recipes and taking me back to North Beach where my family is from. You've probably crossed paths with them over the years, the Caruso's, the DeMartini's and the Belli's. Every time I start one of your videos and see St. Peter and Paul's Church it warms my heart! By the way my new favorite pizza is the pear with gorgonzola and prosciutto. Yum Yum!!
I tried your recipe last night for dinner and it was brilliant. That was the best egg plant parmigiana that I have ever eaten . So good, I even had it for breakfast
Ciao Dora. Thanks for sharing. Yeah I've been known to eat a piece of eggplant parmigiano the next morning right out of the fridge. Keep on cooking! --Gianni
That looks just awesome. That was a very nice eggplant with no seeds and obviously you used nothing but the best ingredients. And it looks delicious. Bravo!
OMG! This is so awesome! I made this for a couple of friends of mine that said that they hated eggplant. They enjoyed extra servings of this entrée and raved about it. Like most people that claim that they hate eggplant, they never had it prepped correctly. Same goes for portabella mushrooms. Eggplant and portabella mushrooms are so rich that you never notice that entrée’s such as this one are meatless.
Thanks Gianni. I consider myself as being a good cook with many years of experience but I'm always learning. I am learning how to cook authentic Italian cuisine from you and Antonio Carluccio on your respective you tube channels. Thank you so very much for sharing your recipes and videos with the world. It is greatly appreciated!
Dale Meyer Ciao Dale. I've learned a lot from Antonio Carluccio and Gennaro Contaldo in the Two Greedy Italians BBC series. Do you want to share one of your favorite Italian recipes?
Prepared my first eggplant parmigiana. Absolutely delicious! First time eating eggplant. I wanted to try eggplant. So glad to have found you on UA-cam.
I've followed this recipe every time I craved this dish for two years! I definitely find the only-egg battered eggplants tastier than with breadcrumbs. Every individual component of this recipe is delicious; I can't help but snack on everything as I cook it. You do a great job of making sure we get the most out of our ingredients in every step of the process and I appreciate it a lot. Your tips for this one dish have stuck with me when I cook other things as well. Thanks a lot!
It's that time again Gianni!. Every year I grow my own Aubergine and make this recipe. I have a serious allergy to eggs so I use cornflour. I had a bumper crop last year so I branched out and tried some of the other recipes on You Tube.....NO......This is the one and only...I look forward to it every year. I am a Welsh foodie stranded in South Dakota, USA and there are no eggplants (Aubergine) at our supermarket so this is extra special for me. I love making it, eating it, sharing it. Thank You. Candy. p.s. I also grow my own Basil, Parsley, Oregano and Garlic. Meatless dishes are truly spectacular when you use the best ingredients you can grow or find.
I am SOOOO excited. Our exchange student from Italy will be eating this on Friday. When I was in Rome the Eggplant was so scrumptious. Now I can perfect eggplant in our kitchen at home. Thank you Gianni!!! (Diego's mother has sent me a recipe but a bit was lost in translation. Your video was very helpful.)
Hi Gianni, use to go to Ceasers in North Beach a lot and loved there eggplant parmasagne. Will miss that restaurant. Your video is awesome will definitely try it out.. Gratzi.. Aldo
I started working in an Italian restaurant as a kid and that’s how I was taught to fry eggplant. And oh did the kitchen smell good when it was frying day. When I do fry with breadcrumbs I use flavoured crumbs and with the left over egg wash I mix the left over crumbs with the egg wash and fry in the hot oil. Nice touch with tomorrows eggs.
Wow, I learned so much from you about this dish. I am going to try without the breadcrumb. I like the way yours looked with just the flour and egg wash. Thank you so much. I am going to cook some right now.
I LOVE your recipe, and to satisfy all, I make half the dish with breadcrumbs and half without. Either way, people that taste tested it loved it both ways and were just happy to have a lovely dinner. Served it with tomato bread salad with fresh tomatoes from the garden. Amazing.
...:”those other people”... oh that’s rich Gianni.., I had to laugh 🤣... like yourself... one’ah my favorites! Over a bed of angel hair ladled with’ah little gravy and topped with this crown of culinary delight!.. thanks friend..
Great job Gianni, It's my favorite as well. I've made it both ways and like both. The crumbs make it a bit heavier dish. Definitely lighter version without.
Tradition is amazing, from where you are in the Unites States, all the way to Melbourne Australia which is where im from - these dishes are cooked all so similiar from the sugo to the cotoleti - oh dio madonna.. grazie mile gianni!!
Hello Gianni. Just made the eggplant its in the oven now, I've been at it for many years and never used flour always berad crumbs the way mom taught me.This is a first can't wait to try it in 1 hr. Keep up the good work..
Gianni, the family just left.thank God...No just kidding.The Parm was excellent .Out Aunt is from sicily (30 yrs ago) and she loved it. the flour my wife says is a much lighter and less oil soaked than the bread crumb version.Thanks again and I'll be checking out more recipes and now I will be using the new version of egg plant parm. Have a great day and keep on cooking !!
Love the way you made the melazane !! I agree with you on the bread crumbs.. Love your videos! I just recently made the pollo oreganata chicken with roasted vegetables, and it was a big hit.. Now my husband asks, "When are you going to make another Gianni recipe??" You're a big hit in my house.. Thanks much.. Sarah
Yum!! Think I would prefer the breadcrumbs but you make a good case not to lol. Looks freaking delicious. Your vibe is so calm as well. Enjoying your content, Gianni!
Very good. I like the idea of the cheese and parsley in the egg wash. We always bread them; gives a nice crispy texture. Funny; we're a continent apart but have the same basic recipes!
I'm very late to the party but I watched this video probably over 7 years ago and have been making this recipe ever since with a few minor tweaks and it's the best Eggplant Parmigiana ever. Thanks Gianni for leaving this wonderful recipe online for us all to use, I refer back to it quite often when I forget a step.
Gianni, I've watched probably 50+ videos of how to prepare Parmigiana di Melenzane, and of the American one's, you're the most authentic IMHO. Born in Naples, and living there on and off my entire life, I've eaten my share. Not peeled, no breadcrumbs (YUK) and made with a simple " Shué Shué" sauce, and fior di latte, you nailed it buddy! Sei proprio bravo!!!
Grazie.
This was one of the first dishes I made while I was in Napoli from late last November through Christmas.
This was one of the first dishes I made. I was nervous when I served it at lunch, but I got lucky. My Neapolitan friends loved it.
Buon appetito!
--Gianni
I come back to this recipe every single time to make Gianni's eggplant parmigiana.
The best!
Thank you, Gianni!!
Thank you Gianni, wherevever you are! Wonderful recipe.❤💕❤️💕❤️💕❤️💕❤️💕❤️💕❤️💕❤️💕❤️
Just made this. Best eggplant parm I've ever had. Adding this dish to my regular rotation. Thanks Gianni!
I made this dish and was a little worried about leaving the skin on and not using bread crumbs. I must say that this is one delicious dish. My wife could not stop raving about how tasty and light it was. We were both satisfied and left the table not feeling like we had a heavy meal. Thank you so much. This is a re-order!
I saw this recipe some months ago and decided to grow globe Aubergines (Eggplant here in the USA) to use in this recipe. Harvested them today. Had all the other ingredients ready and followed the recipe and directions exactly. I must say it is SPECTACULAR on every level. I never dreamed that this somewhat tastless bitter vegetable could be transformed into a tender delight bathed in the most delectable sauce.I have added this to my top 10 list of favourite recipes.Thank You so much Gianni for sharing this meal with us.Candy. A Welsh woman marooned in South Dakota. Bringing the world to my door through food....
Ciao Candy.
Wow, you grew your own eggplant. I'm impressed. I don't have any place to garden and I miss growing my own. Luckily we have many organic farmers here in the San Francisco Bay Area to ensure quality ingredients.
I am happy that you enjoyed one of my favorite dishes. Keep on cooking!
Buon appetito!
--Gianni
This is the only eggplant parmigiana recipe I use. Absolutely the best! Gratzie, Gianni!
I made ur eggplant, delish. My Family loved it.Thanks for sharing.
I grew up with an Italian grandmother, and i didn't realize how much i missed her cooking until i started watching your channel!..so i ran out to the store and picked up everything i needed to make eggplant parmigiana.
thank you for sharing a wonderful recipe.
Mike
+theinfinatewisdom
Ciao Mike.
I hope your eggplant parmigiana turned out well.
Buon appetito!
--Gianni
Just found this channel. Love it. This guy is so legit. Love the passion and the genuine cooking.
I love this guy, true Italian American.. Excellent cook too 👌
Hi Gianni. Glad I found your videos. Eggplant Parm is also my favorite dish ever. I have tried breadcrumbs vs flour and salting vs not salting the eggplant and I agree with everything you said. I have never tried an egg wash before and I think that will solve my over-oily frying problems. Can't wait to try it. Thank you so much! Best Eggplant Parm recipe on you tube.
My absolute FAVORITE cooking channel on UA-cam. I'm sooooooo hooked it's pathetic.
+Jason Desjardins
Ciao Jason. Thanks for your support. Keep an eye out. We're planning 3 new episodes that we'll shoot soon.
Buon appetito!
--Gianni
I'm very glad you make vegetarian recipes, as a vegetarian family, we enjoy authentic Italian food regularly. I enjoy the passion you have for cooking.
From now on, I'm going to have my extra sauce on the side for my bread. I am minimizing on the eggplant as you said. The eggplant and cheese is the star of this show! TY!
Yes that's the one! whenever i make eggplant parmigiana, I make the Pasta alla Norma with the spare eggplant - delicious.
I'm so glad I found your channel, Gianni! I live in PA, just north of Philadelphia and have just cooked down what will likely be the last batch of fresh Roma tomatoes and basil from my garden this season. I was specifically looking for an Eggplant Parmesan recipe that omitted the nasty dry bread crumbs that I agree destroys the integrity of my beloved tomato sauce and the authenticity of this classic dish. I prefer my bread on the side... My girl and I are looking forward to this first baked meal of Autumn! Thanks for your help! BTW, "sauce" vs. "gravy" is a favorite and sometimes rather heated debate in this town! ;)
I've been trying to make a good eggplant parmigiana for decades now. Gianni! Your recipe is the best! Every time I cook it....I put you on my computer (and my Bose for good audio) and you and I go at it. Thank you so much, I love your instruction and the recipe comes out great (finally!) every time - Gracie!
Thank you for taking the time to prepare this tutorial. We easily settled for this excellent demonstration after watching a handful of others which simply 'didn't cut the mustard'. Watching a real Italian Chef at work is very encouraging and we especially like how you acknowledge the controversial issues but leaving it for others to decide. The end result is exactly what we're aiming for - not too greasy and full of flavor. We have subscribed and look forward to following other recipes from your extensive collection. Now off to purchase the ingredients for tonight's dinner - Bellissimo!
Ciao.
Thanks for your support. I love sharing my home cook recipes that I've been enjoying all my life.
I hope you found all the ingredients for the parmigiana. Let me know how it turns out. Keep on cooking.
Buon appetito!
--Gianni
Our new friend... we are just about to sit down for dinner... hope we can find a way to send you some pics... thanks again all the way from England, UK...
I too, saw several other videos and think this one is the best. I made it with pre-made spaghetti sauce and it was delicious.
Such a lovely video. I am Indian living in NY but inside I feel so Italian lol I’m telling ya. I harvested tomatoes from my garden and made my own tomato sauce couple months ago. Now your video is just right to use those late fall harvest of eggplants. Thanks for sharing.
Chani Pll
Gianni.... BRAVO!!!!!... You are now my favorite TV Chef.... You really deserve a show on food TV... I made your Eggplant Parmigiana and it's now my favorite meal for my family.... THANK YOU... :)... So much for sharing... I love your videos and wish you much success, health and long life. Gotta ask you if you are a retired Copper?... if not... you would have made a great fireman in that most firemen are great chefs...again.. thanks for this Top Shelf Recipe... I've tried others.. but your recipe is the BEST!!!!... Thanks Again... :)
I made it last week. I'm a baby cooking your expertise made me look like a veteran. It was delicious. Thank you sir.
This dish is also my fav in the whole world. My grand father came from Naples Italy and my grand mother from Portugal. This way you make is almost how I make it and you do have to have the both cheeses. The way I start it I slice my eggplant thin and dry it out for a couple of days btween paper towels. Then I do the egg wash but I add about a cup of half and half proceed the way you do. When I make this I make a lot w some to freeze. Mr
Gianni's recipe is the only way to go for eggplant parm. One more thing when I watch your
videos I feel like I am at home with my dad. He is the one I learned from.
I've never ordered eggplant parmesan because it just didn't sound good, you changed my mind. I will try your recipe for me and my friends thanks for your tips, great video.
I made this yesterday and I am crazy over it. I deeply appreciate your time to demonstrate. It was very clear, I watched the video and I knew what to do and this is my first time making it. It's simple, delicious and I am a fan of your cooking.
Truly wonderful Gianni! I think it's great how you covered the breadcrumb alternative even though you disapprove. Your videos are so informative. Thank you!
Love your shows.
GORGEOUS! And I can smell my Nonna's kitchen all over again. How I miss that lady. She made a cookie at pascha I've never seen since she died in 1989.
Thanks for the memories. And the tutorial.
Gianni ,i'm so ready for eggplant,so ready to make it today .Grazie Sir
This was SO good the first time I made it (I credited YOU, Gianni) that I'm making it again. Thanks for holding my hand through the entire preparation.
Ciao.
I'm pleased that you like the eggplant. I just made some here in Naples. Buonissimo! Keep on cooking.
Buon appetito!
--Gianni
Hi Gianni, I just wanted to thank you for all your videos, they're really great! I find a lot of things we cook pretty much the same but you have great tips and tricks it seems that really make a big difference, this video in particular I really liked. I made some eggplant without the bread crumbs and now I'll never go back to using them, Thanks!
Ciao Joshua. Thanks for your support. And, welcome to the no breadcrumbs gang. Keep on cooking. BTW do you have family roots in Italia?
Buon appetito!
--Gianni
Joshua Niccolai Baking the pizza in the oven at the highest possible temperature really makes a difference. I like to put my pizza stone on the upper shelf so it benefits from the heat caught in the top of the oven. Keep on cooking!
--Gianni
gotta love those giant north beach kitchens. ah i miss the city.
Greatest respect
I wanted to express thanks for this video and recipe. My wife and I loved it. Very wise part on not making the thing too wet with wet sauce/gravy. Hats-off! and thank you.
Looks yummy!!!👍👍👍
Suddenly, I want some eggplant! That looks good!
Bravo! Looks fantastic. Makes me hungry.
Wow my first Gianni's North Beach marathon! Grazie.
this is a terrific recipe for eggplant parmigiana. i always over sauced, over cheesed and over breaded mine. this recipe makes for a light and delicate dish, something i would have never said about mine! thanks. very good and a keeper.
yummmmmmmm, that looks delicious .
Used your video to make Eggplant Parm tonight. Thank you for great tips!
Gianni thank you for the wonderful recipes and taking me back to North Beach where my family is from. You've probably crossed paths with them over the years, the Caruso's, the DeMartini's and the Belli's. Every time I start one of your videos and see St. Peter and Paul's Church it warms my heart! By the way my new favorite pizza is the pear with gorgonzola and prosciutto. Yum Yum!!
Everything about this video is fantastic! Thanks for sharing
I tried your recipe last night for dinner and it was brilliant. That was the best egg plant parmigiana that I have ever eaten . So good, I even had it for breakfast
Ciao Dora. Thanks for sharing. Yeah I've been known to eat a piece of eggplant parmigiano the next morning right out of the fridge. Keep on cooking!
--Gianni
I love watching this.. Thanks
Thanks for this, going to make it tonight & nice to see the real way it's done. Salut!
That looks just awesome. That was a very nice eggplant with no seeds and obviously you used nothing but the best ingredients. And it looks delicious. Bravo!
yum yum. Looks absolutely wonderful. Blessings to you for 2020 and Happy New Year.
OMG! This is so awesome! I made this for a couple of friends of mine that said that they hated eggplant. They enjoyed extra servings of this entrée and raved about it. Like most people that claim that they hate eggplant, they never had it prepped correctly. Same goes for portabella mushrooms. Eggplant and portabella mushrooms are so rich that you never notice that entrée’s such as this one are meatless.
Ciao Dale. Way to go. I've had the same experience. "Oh, I don't like eggplant." Next thing they're going for seconds. Keep on cooking!
Thanks Gianni. I consider myself as being a good cook with many years of experience but I'm always learning. I am learning how to cook authentic Italian cuisine from you and Antonio Carluccio on your respective you tube channels. Thank you so very much for sharing your recipes and videos with the world. It is greatly appreciated!
Dale Meyer Ciao Dale. I've learned a lot from Antonio Carluccio and Gennaro Contaldo in the Two Greedy Italians BBC series. Do you want to share one of your favorite Italian recipes?
Ohhh Gianni this looks absolutely delicious! Thank you for sharing!
i like the way you said, "i love to make it. i love to eat it."
I'm going to have to cook this.....you haven't failed me once.....I've cooked a few of your wonderful dinners.....keep cooking!
Prepared my first eggplant parmigiana. Absolutely delicious! First time eating eggplant. I wanted to try eggplant. So glad to have found you on UA-cam.
Yummy 😋 ❤ good job 👏
looks delicious I'm going to make this, thank you
My absolute favorite ❤
Yum!!! My all time favorite! I hope my eggplants do well this summer!
Looks amazing!
I've followed this recipe every time I craved this dish for two years! I definitely find the only-egg battered eggplants tastier than with breadcrumbs. Every individual component of this recipe is delicious; I can't help but snack on everything as I cook it. You do a great job of making sure we get the most out of our ingredients in every step of the process and I appreciate it a lot. Your tips for this one dish have stuck with me when I cook other things as well. Thanks a lot!
I just use salt pepper oil!
Looks good I'm going to try it right now.
Looks delicious
It's that time again Gianni!. Every year I grow my own Aubergine and make this recipe. I have a serious allergy to eggs so I use cornflour. I had a bumper crop last year so I branched out and tried some of the other recipes on You Tube.....NO......This is the one and only...I look forward to it every year. I am a Welsh foodie stranded in South Dakota, USA and there are no eggplants (Aubergine) at our supermarket so this is extra special for me. I love making it, eating it, sharing it. Thank You. Candy. p.s. I also grow my own Basil, Parsley, Oregano and Garlic. Meatless dishes are truly spectacular when you use the best ingredients you can grow or find.
I am SOOOO excited. Our exchange student from Italy will be eating this on Friday. When I was in Rome the Eggplant was so scrumptious. Now I can perfect eggplant in our kitchen at home. Thank you Gianni!!! (Diego's mother has sent me a recipe but a bit was lost in translation. Your video was very helpful.)
WOW..You can cook for me anytime... I get so hungry watching your videos...
Looks Delicious!!!!!!!!!!!!!! I'm gonna try this with the eggplant I got today from the farmers market!!!! YUMMMMMMMMMMMMMMMMMM!!!! :)
Hi Gianni, use to go to Ceasers in North Beach a lot and loved there eggplant parmasagne. Will miss that restaurant. Your video is awesome will definitely try it out.. Gratzi.. Aldo
My mouth is watering the eggplant. I make it to. Soooooooo gooood
Love watching you. My upbringing was good eating the best always homemade xxxxx
I started working in an Italian restaurant as a kid and that’s how I was taught to fry eggplant. And oh did the kitchen smell good when it was frying day. When I do fry with breadcrumbs I use flavoured crumbs and with the left over egg wash I mix the left over crumbs with the egg wash and fry in the hot oil. Nice touch with tomorrows eggs.
That music tho. For a moment I thought this was an ad. But it sure did grabbed my attention. Great video!
I can't wait to try this recipe - no breadcrumbs! I love this recipe and all of your recipes; learning so much! Grazie
That looks so good. Eggplant parm is one of my favorites too. I want to come cook with you. The videos are great. Well done!
Just made this... I can definitely see why this is your favourite meal. It's immense!! Thanks
Wow, I learned so much from you about this dish. I am going to try without the breadcrumb. I like the way yours looked with just the flour and egg wash. Thank you so much. I am going to cook some right now.
Omg. I'm drooling here.
This is so delicious. I have made this and it is Mm Mm good.
Great veggie dish and video. Going to make this very soon.
great dish...
I'm gonna try this right now looks great
I just made this. I added onion and a little more garlic to the sauce. It smells amazing! can't wait to eat it haha!
I LOVE your recipe, and to satisfy all, I make half the dish with breadcrumbs and half without. Either way, people that taste tested it loved it both ways and were just happy to have a lovely dinner. Served it with tomato bread salad with fresh tomatoes from the garden. Amazing.
Love this recipe!!!
hmmmmmmmm, good stuff! I will make this tonight, but I think I'll try the bread crumb method. Thanks for the excellent video.
That just went to the top of my must try recipe list!
...:”those other people”... oh that’s rich Gianni.., I had to laugh 🤣... like yourself... one’ah my favorites! Over a bed of angel hair ladled with’ah little gravy and topped with this crown of culinary delight!.. thanks friend..
Thank you Gianni👌
your instructional demonstrations are fantastic .. keep up the good work and keep posting the recipes .. love it
just found this channel.. great recipes. I love simple Italian cooking and you do it just right. I love your easygoing relaxed manner as well!
this looks soooo good. i'm gonna try your recipe. im so excited!! =)
Absolutely love Italian cuisine. Absolutely love this channel! Greets from Ireland
Great job Gianni, It's my favorite as well. I've made it both ways and like both. The crumbs make it a bit heavier dish. Definitely lighter version without.
Gianni your eggplant recipe is genius
Y favorite dish thank you for the beautiful cooking.
Tradition is amazing, from where you are in the Unites States, all the way to Melbourne Australia which is where im from - these dishes are cooked all so similiar from the sugo to the cotoleti - oh dio madonna.. grazie mile gianni!!
Ciao. Great recipe.
North Beach is my favorite place in SF. Absolutely beautiful!!!
Hello Gianni. Just made the eggplant its in the oven now, I've been at it for many years and never used flour always berad crumbs the way mom taught me.This is a first can't wait to try it in 1 hr. Keep up the good work..
Let me know what you think. Buon appetito!
Gianni, the family just left.thank God...No just kidding.The Parm was excellent .Out Aunt is from sicily (30 yrs ago) and she loved it. the flour my wife says is a much lighter and less oil soaked than the bread crumb version.Thanks again and I'll be checking out more recipes and now I will be using the new version of egg plant parm. Have a great day and keep on cooking !!
Love the way you made the melazane !! I agree with you on the bread crumbs.. Love your videos! I just recently made the pollo oreganata chicken with roasted vegetables, and it was a big hit.. Now my husband asks, "When are you going to make another Gianni recipe??" You're a big hit in my house.. Thanks much.. Sarah
Yum!! Think I would prefer the breadcrumbs but you make a good case not to lol. Looks freaking delicious. Your vibe is so calm as well. Enjoying your content, Gianni!
Very good. I like the idea of the cheese and parsley in the egg wash. We always bread them; gives a nice crispy texture. Funny; we're a continent apart but have the same basic recipes!