I just ran into your channel and LLOOOOOVVE what I see. You really got 100% my food taste! I hope I get a man that can cook like that, I would be the happiest woman in the world. And I looove Italian food and all kinds of baked stuff. Thanks for these great videos! Will save all your recipes and of course I am your new follower! :D BR from Germany
Great video. Parmigiana is by far one of the best foods ever. I could eat it everyday for the rest of my life without getting tired of it!!! Personally, I prefer the “grilled aubergines version” instead of fried ones. Waaaaaay more digestible and therefore you can eat more!!! 🤣🤣🤣
Its a great recipie. I love it and cooked two days ago, learned in New York but now I am cooking it like that, no eggs and no bread crumbs. I make my own tomatoe sauce. You are very delicate and love the music that is like it should be, background music. Thanks Zaida Puerto Rico
I was curious to see if anyone else knew how to make authentic Italian eggplant parmigiana. This is the closest recipe that I have found that is like my mother’s except she breads and fries the eggplants. But we always skin the egg plants and cut them very thin. It’s a staple! This one looks delicious! I will be giving it a try soon! Thank you for sharing!
Really good recipe. Two things. I needed a little more tomato sauce mixture than you specify. And, I think the baking temp might be in Celsius, since 180 F. is not enough to cook it thoroughly. Brava!
Merci pour cette excellente recette! Aucunement besoin de commentaires les images suffisent amplement. Il ne manque que l'odeur aux images! Seul bémol l'huile waouh lol ajouté aux fromages ....Mes artères ne me remercieront pas lol
Hey, no need to excuse yourself, your English is great :) of course you can replace the sunflower oil with olive oil, it's much better in taste too! I just fried with sunflower oil because it's cheaper! :) Enjoy and thanks for watching! ;)
I didn't think folk still salted aubergine anymore do you think it necessary ?....also I van see how wonderful the aubergine looks when deep fried...does it make an awful difference if it's not...?....thinking of the waist line....thanks 😊
Hey Jane thanks for watching! Salting the aubergines will prevent them to soak all the oil when deep frying, so the result will not be an oily/soggy aubergine parm. You can avoid salting by gently heat them up on a separate pan, so they dry the water away, then cool them down, coat them with a bit of flour and deep fry them again. With the salt you avoid two extra steps! :)
Thanks for bigger instructions. So many recipes have small white against kitchen back ground and are impossible to read. The dish looks amazing too. Who needs meat.
Just beauuuutiful!! ❤️❤️❤️Simple, concrete, silent, …..DELICIOUS, and healthy , I must say!!!! 👍❣️❣️🌹🌹🥰🥰♥️( I just now realized I has sent again my ….g.congratulations)
I have actually made it and have just tried it with my family. It is delicious and tomorrow it will probably taste even better! Thanks a lot from DK :-)
I would say an authentic italian recipe reviewed by an american (british ?) : from a dish of vegetables with some cheese to improve the taste, you make a cheese gratin embellished by some vegetables (the 1/2 inch layers of mozzarella seem to be a little bit excessive from my point of view). More over, you can pre cook the aubergine slides in oven at 180°C 15 to 20 mn with a very small amount of brushed olive oil instead of frying them in one liter of sunflower oil oil. much less fat, similar result.
Thanks for your comment Burna. I'm Italian from Rome. The 1/2 inch layers of mozzarella is a bit excessive yes, I used it just to give it a whoa factor. You can definitely brush the aubergines with olive oil and put them in the oven, but the result is much different from a real flour-coated and deep fried aubergine, that's what makes a real Parmigiana alive. ;) Thanks for watching!
@@MileZeroKitchen Hi, I did it yesterday - I tried to do this 1:1 with yours. It is very good but my was very soggy (couldn’t take it in one piece to plate) what have I made wrong? Stan
@@wojteksorer6156 Hey Wojtek! Thanks for trying the recipe out :) So, the reasons of being soggy can be various: - after it's cooked, try to rest it 10-15 min before serving (this helps for cutting it and serving it) - if it's too oily, the aubergines you used could have been too watery. Try to drain them as much as you can and dry them well before frying. - A good layer of flour before frying the aubergine helps too. - Too soggy can be also an overuse of oil or liquids (again, maybe too water in the aubergine or too oil - try reduce these too). - did you use fresh mozzarella in water? Try use dry mozzarella. Let me know! :)
Love the way you film, love your choice of music...but just as another great Asian yt cook who records all the sounds, I find the sound of slimy food, and smacking distastful. That's where I sign off. But for the rest: great. Gonna make it tonight.
I usually don't (as the skin is actually full of antioxidants), but in this case I wanted the flour to coat all sides of the eggplant, and when it has the skin on, the flour tends to slide away instead of sticking to it (the skin is very smooth and silky). But again, you can keep it on and have no problems whatsoever! Thanks for watching! :)
Far too much mozzarella I think. Better off cutting it into small cubes and sprinkling some in each layer. That final layer of cheese completely covering the dish was about 10mm thick all over. You are the only person I have seen make it like that.
I agree about the mid section mozzarella was too much, but i wanted to be sure there was a whoa factor when slicing. About the parmesan on top....you should cook with Italian grandmas, or at least mine always went overboard with Parmigiano! And if you'd ask her "how many grams?" She would reply "i don't know, you put a handful but better maybe two handful to be sure" Haha bless her :) Thanks for watching!
![[Gegagedigedagedago] NEW Help Gegagedigedagedago Nugget escape from Nikocado Avocado Challenge](http://i.ytimg.com/vi/hJWnwRC2Fz8/mqdefault.jpg)
PLEASE DON'T FORGET TO SUBSCRIBE! MORE RECIPES ARE COMING VERY SOON! :) :) :)
My favorite accounts on TH-cam (recipes) are without talking. Thank you for that
Is there recipe for the tomate sauce?
I just ran into your channel and LLOOOOOVVE what I see. You really got 100% my food taste! I hope I get a man that can cook like that, I would be the happiest woman in the world. And I looove Italian food and all kinds of baked stuff. Thanks for these great videos! Will save all your recipes and of course I am your new follower! :D BR from Germany
Looks delicious!!! Can't wait to try it! It was so relaxing to watch...thank you 😊
Great video and love that there's no music...just simple instructions.
There is music, however it is very low and beautiful. Great recipie!
I like the simplicity of this! Very nice.. my favorite dish to eat..
Gorgeous, delicious recipe!! In a very descriptive video, with calm ,lovely music!! 👍❤️❤️🎼🎼
I have to try this recipe this week-end. Thank You for sharing
Me tienes la boca hecha agua! I can't wait to make this! Thanks for the video.
I tried it, and it's absolutely delicious ! Thank you !! 😍
And I am very happy you enjoyed it! THANKS so much for watching! ❤️
Thank you so much for translating in English , looks delicious
Magnifica!!! Se agradece tanto el silencio...
Criminally underrated channel. Keep it up!
That layer of mozzarella filled my heart with joy
Absolutely delicious recipe! I have made this five times in the last three months. Superb every time! Thanks for sharing.
Great video. Parmigiana is by far one of the best foods ever. I could eat it everyday for the rest of my life without getting tired of it!!!
Personally, I prefer the “grilled aubergines version” instead of fried ones.
Waaaaaay more digestible and therefore you can eat more!!! 🤣🤣🤣
I needed more fun things to do with aubergines thanks
Its a great recipie. I love it and cooked two days ago, learned in New York but now I am cooking it like that, no eggs and no bread crumbs. I make my own tomatoe sauce. You are very delicate and love the music that is like it should be, background music. Thanks Zaida Puerto Rico
I was curious to see if anyone else knew how to make authentic Italian eggplant parmigiana. This is the closest recipe that I have found that is like my mother’s except she breads and fries the eggplants. But we always skin the egg plants and cut them very thin. It’s a staple! This one looks delicious! I will be giving it a try soon! Thank you for sharing!
Thanks for watching Grace, I really appreciate your comment. All the best and stay safe :)
Sooo yummy! Thank you for the recipe❤
Chef tu eres chingon estoy aprendiendo mucho de ti Dios te bendija saludos bello gracies
I tried it today, so delicious. Thank you.
sound design... on point.
Really good recipe. Two things. I needed a little more tomato sauce mixture than you specify. And, I think the baking temp might be in Celsius, since 180 F. is not enough to cook it thoroughly. Brava!
Hey thanks so much! Baking temp is definitely in celsius! :) Glad you enjoyed it and thanks for watching, appreciate your kind comment!
tellement apaisante cette vidéo... ce calme... merci
Great, simple to follow and well produced, going to make this version from now on. Thank you for posting
glad i can help!😀
great recipe, thank you so much!!! I would double the passata because i also had not enough
I made this and everyone loved it, did run out of the sauce however so will make more next time
I loved watching this video! It looks delicious!!
Thank you so much! :)
What about grilling the eggplant instead of frying it? I find it’s too oily when it’s fried. Love the recipe though and it’s on my list for this week!
so beautiful!
ASMR. Thank you 🙏🙏🙏
I just started my journey as a vegi and this looks great, work every lamb chops. Can't wait to make it.
Happy to help out! :)
Muchas gracias por sus enseñanzas que dios te bendiga maestro
My dream is to visit italy and eat the delicious food
That peeling sling with the huge knife 😂
I definitely going to try this one! I ate this when I was in Italy and it was so good!
very happy if you try it! takes a bit but really worth it! :)
I am drooling ❤️🤤❤️🤤❤️🤤❤️🤤❤️🤤❤️
Awesome …. Grazie ….
Absolutely stunning!
delicious..Thank....and i like the music @- - >>-
Thank you so much for watching!!!
What’s the title of the music please?
What size baking dish are you using? I would like to try this.
It looks si good ! I'm going to try it tonight wish me Luck !! Xxx
GOOD LUCK! and thank you so much for watching!
damn that looks so good!! Making it tonight.
You should! It takes some time but results are just great!
It tasted amazing. Thank you for sharing the video!
I'm glad you made it! More video recipes coming soon! :)
Merci pour cette excellente recette! Aucunement besoin de commentaires les images suffisent amplement. Il ne manque que l'odeur aux images! Seul bémol l'huile waouh lol ajouté aux fromages ....Mes artères ne me remercieront pas lol
haha oui, en effet pas une recette légère! 👽Hopefully google translate it ok! LOL!
Perfect
sorry if my english is bad, i enjoy your video but i juste question can we replace sunflower oil by olive oil for dry ? thanks in advance
Hey, no need to excuse yourself, your English is great :) of course you can replace the sunflower oil with olive oil, it's much better in taste too! I just fried with sunflower oil because it's cheaper! :) Enjoy and thanks for watching! ;)
@@MileZeroKitchen thanks a lot for your answer
@@Afterslash16 my pleasure!
Vraiment excellent
it's in the oven now. I'm curious 😍
how was it?
@@straightshootah7550 it was very good. just a little bit salty. I had used too much salt with the aubergines.. for the next time better :)
@@e_ce yea the cheese is already salty, gotta be careful
From kingdom of Morocco 👍👌👌👌👌👌👌👌👑
I didn't think folk still salted aubergine anymore do you think it necessary ?....also I van see how wonderful the aubergine looks when deep fried...does it make an awful difference if it's not...?....thinking of the waist line....thanks 😊
Hey Jane thanks for watching! Salting the aubergines will prevent them to soak all the oil when deep frying, so the result will not be an oily/soggy aubergine parm. You can avoid salting by gently heat them up on a separate pan, so they dry the water away, then cool them down, coat them with a bit of flour and deep fry them again. With the salt you avoid two extra steps! :)
@@MileZeroKitchen my sincere thanks..I will salt...👏
Thanks for bigger instructions. So many recipes have small white against kitchen back ground and are impossible to read. The dish looks amazing too. Who needs meat.
How come the color of your aubergines dont get brown when you cut them...
Use a knife please make me nervous 😆
Beautiful parmigiana!!! Looks delicious too.
Just beauuuutiful!! ❤️❤️❤️Simple, concrete, silent, …..DELICIOUS, and healthy , I must say!!!! 👍❣️❣️🌹🌹🥰🥰♥️( I just now realized I has sent again my ….g.congratulations)
Please for how long u kept it inside the oven, and how many degrees, thank you 😊
it is written at the end, I think you missed it - 180 deg, 30 min
Great!
I have actually made it and have just tried it with my family. It is delicious and tomorrow it will probably taste even better! Thanks a lot from DK :-)
You're most welcome Lucy!
Grazie mille 🌹
yummy
It may sound silly, but when you say make it a day ahead and let it rest in the fridge, you mean uncooked, right?
Let it rest cooked overnight 😊
Thank you for the recipe :))
You're most welcome!
everything fried, is that necessary.
😍😍😍😍
I would say an authentic italian recipe reviewed by an american (british ?) : from a dish of vegetables with some cheese to improve the taste, you make a cheese gratin embellished by some vegetables (the 1/2 inch layers of mozzarella seem to be a little bit excessive from my point of view). More over, you can pre cook the aubergine slides in oven at 180°C 15 to 20 mn with a very small amount of brushed olive oil instead of frying them in one liter of sunflower oil oil. much less fat, similar result.
Thanks for your comment Burna. I'm Italian from Rome. The 1/2 inch layers of mozzarella is a bit excessive yes, I used it just to give it a whoa factor. You can definitely brush the aubergines with olive oil and put them in the oven, but the result is much different from a real flour-coated and deep fried aubergine, that's what makes a real Parmigiana alive. ;) Thanks for watching!
@@MileZeroKitchen Hi, I did it yesterday - I tried to do this 1:1 with yours. It is very good but my was very soggy (couldn’t take it in one piece to plate) what have I made wrong? Stan
@@wojteksorer6156 Hey Wojtek! Thanks for trying the recipe out :) So, the reasons of being soggy can be various:
- after it's cooked, try to rest it 10-15 min before serving (this helps for cutting it and serving it)
- if it's too oily, the aubergines you used could have been too watery. Try to drain them as much as you can and dry them well before frying.
- A good layer of flour before frying the aubergine helps too.
- Too soggy can be also an overuse of oil or liquids (again, maybe too water in the aubergine or too oil - try reduce these too).
- did you use fresh mozzarella in water? Try use dry mozzarella.
Let me know! :)
Burna NESTOR You got put in your place 😂 .. There was nothing to suggest the cook wasn’t Italian and the best bit he’s from the capital city, love it!
Mile Zero Kitch
Which cheese you put
Low moisture mozzarella! Thanks for watching :)
Wow nice yami❤️❤️👍
Owo nice
Only 180 degrees?
Celsius
Play at 1.5X
The authentic Italians fry the aubergines only in olive oil. I am sorry. The rest of the recipe is fine. A Greek friend. Demetrios.
Love the way you film, love your choice of music...but just as another great Asian yt cook who records all the sounds, I find the sound of slimy food, and smacking distastful. That's where I sign off. But for the rest: great. Gonna make it tonight.
Oregano?
Mais c'est quoi cette manie d'oter la peau de l'aubergine, tous les nutriments y sont concentrés ?
No breadcrumbs ?:O
No need oh those! :)
this is called melanzane alla parmigiana, not aubergine
I totally messed it up
Wot no bread crumbs.
:) No need of that!
Why would you peel an eggplant?
I usually don't (as the skin is actually full of antioxidants), but in this case I wanted the flour to coat all sides of the eggplant, and when it has the skin on, the flour tends to slide away instead of sticking to it (the skin is very smooth and silky). But again, you can keep it on and have no problems whatsoever! Thanks for watching! :)
@@MileZeroKitchen alright why not
Far too much mozzarella I think. Better off cutting it into small cubes and sprinkling some in each layer. That final layer of cheese completely covering the dish was about 10mm thick all over. You are the only person I have seen make it like that.
I agree about the mid section mozzarella was too much, but i wanted to be sure there was a whoa factor when slicing. About the parmesan on top....you should cook with Italian grandmas, or at least mine always went overboard with Parmigiano! And if you'd ask her "how many grams?" She would reply "i don't know, you put a handful but better maybe two handful to be sure" Haha bless her :) Thanks for watching!
Say if it’s Celsius or Fahrenheit because I’m pretty sure I fucked up my damn parmigiana coz of that mistake in your video
"Authentic Italian" would be melanzane. Aubergine is French.
Aubergine is the correct culinary term in e glish actually
🤓
Oh hey enjoy your content.
Would you like to have a restaurant in Hawaii? Pm me if you’re interested
Send your collaboration request to: milezerokitchen@gmail.com thanks!
WHY????? WHY YOU CUT OFF THE SKIN????!! WHHYYYYYYY?????????
Cause of the flour, otherwise it won't stick
i love the eggplant skins, painful to see it go away
Tour channel is awesome!
Thank you so so much for your kind comment!