Made this yesterday and baked it today - actually only half as there are only 2 of us. The other half in the freezer for an easy meal later! Anyway, this is simply delicious! No bitter taste, luscious cheese - had to use Havarti as I couldn't find fontina. Have always used Pecorino Romano as it is cheaper than parmesan! Thanks for a great recipe! Love ATC and Cook's Country recipes. Have never been disappointed.
We live not too far from Westlake, Ohio and have had the pleasure of going to La Campagna a few times. The food is truly spectacular! Carmella makes you feel at home with her warm personality and conversation. So lucky to have this treasure in our area. 🙏🏻❤️🇮🇹
As an Italian American I've been making and tasting Eggplant parm for years. I made your recipe and it turned out delicious. The sauce recipe was spot on. Good job once again. Thank you !
I am serving this recipe on Friday. My wife is flying south for the winter months and with guest's attending her Bon Voyage Party, it should be a real success. Thank you again for Cheesy Eggplant Pecorino!
My mother's family was from Central Italy; she has been making a similar version for many years - especially the sauce. We always used Pecorino Romano cheese in our house, so much more flavorful. I need to revisit this recipe, love the long planks and "stacks." Thanks for all your videos; I got a membership - so worth it!
I was always taught to “sweat “ the eggplant with salt for 30 minutes and then wipe off the salt and extracted liquid before Frying the eggplant. Also, I peel the eggplant as the skin can be tough . Thank you
@@maryconner9577 You sprinkle salt on the slices and leave for about half and hour. The juices the salt brings out are mopped up by kitchen roll. Then you cook the aubergine slices (I never skin them).
@@AnnabelleJARankin This recipe specifically pointed out no need to salt or prep the eggplant, just slice 1/4". That's why I was wondering why every other reviews were saying how great it was. But thanks for the advice.
To Veganise: The sub for anchovies for umami is mushroom powder, and if you want that ocean flavour, just half a sheet of nori, powdered, or about a tablespoon of wakami, powdered. Sub JustEgg for the regular eggs for the dredge. For the cheese, sub in Violife Vegan parm and a bit of nutritional yeast inside, and some grated Fieldroast Chao, Myoko's mozzarella, and some nutritional yeast for a bit of extra flavour and nutrition for the topping. Usually, this dish is served with pasta, and garlic bread.
ok I tried this eggplant Brian is 100% right I made this exactly as he did.. It is the. best I'v ever had it is outstanding. it is light, delisious and you can really test the eggplant. Thank you Brian.. Marnie
I've been making an identical dish for maybe 15-20 years, same style of breading and all. I picked it up from an Italian restaurant that went out business in Tampa. The one difference is that when I cut the eggplant, I cut it thinner (maybe 1/8th inch). Obviously the recipe trickled down from a similar source at some point, but interesting to see someone else doing it. His sauce sounds better than what I use. I'll probably try the sauce recipe next time.
The eggplant Pecorino was easy to make and very tasty. The anchovies in the sauce take the flavor to a higher level. I learned that Pecorino cheese is salty, so there is no need to season the eggplant. I would 100% recommend this recipe
The OXO mandolin is excellent for this it makes all the difference the eggplant melts in your mouth I don't bread or fry I just bake or spray with avocado spray and salt and lightly cook in a nonstick skillet and I layer with ricotta mixed with locatelli and an egg or two and marinara. This is a lot healthier and the flavor is amazing so good
Maybe a little heavy on the sauce, but Pecorino is a good choice. No need to bread the eggplant. I like oven roasting them plain brushed with olive oil. To make it veggie, skip the anchovies and if desired substitute mushed capers. Simple.
I made eggplant Parmesan for the first time a few weeks ago. I baked it first and then put it in layers with the sauce and cheese and baked it and it came out so good. I didn’t want to do any frying to avoid the extra fat Contant. Maybe one day I’ll try frying it we’ll see. I like to lean more on the healthiest side of things. Thanks for sharing
I grew up in an Italian immigrant family. Both sides. Always floured and egg. Always pecorino. Only difference is very thinly sliced and in circles and layered shingle like. Always delicious.
I lived in Italy for many years and learnt how to cook from Italian housewives. Never bread your eggplant (melanzane) Just brush it with olive oil and bake in the oven. You can fry it if you don’t have an oven, but only with olive oil - no flour or egg. Then layer it with fresh mozzarella, parmigiano reggiano and tomato sauce made from fresh tomatoes and basil!
I made this dish and it was AMAZING!! I only needed 1 lb of pecorino. I "grated" it in a food processor and it came out perfect and crumbly. I fried the eggplant in grape seed oil and it wasn't smoky at all...evoo burns too quickly. They say to serve it up in a stack which would only give you four servings in this dish...but the dish is very large.I cut the stacks in halves n it easily was 8 good sized servings. SO glad I made it. Delicious! 😋
My mom made the best eggplant parm. I’ve tried eggplant parm at several restaurants and never quite found one as good. Her secret was to salt the eggplant slices and rest them on paper towels while weighing them down with plates. The salt pulls the moisture out of the slices and makes the eggplant creamy. If only she did the rest like you, it would have been even better……..oh, and she peeled the skin.
@@jeffreybussmann3313 Yeah, I'm learning that from the comments. Apparently, restaurants aren't aware of it though, because I haven't found it very good anywhere. Maybe they know and are just lazy.
@@injunsun you're right. I forgot he added that. I just omit the anchovies when home cooking but yeah, that's why I have to ask every time I eat out if there isn't any meat or fish in the dish. Even a small amount used to add more flavor/umami/whatever you call it (have to specifically ask).
I found the best Pecorino cheese at Trader Joe’s! It’s made with sheep’s milk, instead of cow’s milk. It’s so much more savory and creamy than any other Pecorino and much more flavorful than any Parmesan cheese out there… I will definitely be making this recipe!
All pecorino cheeses are sheep's milk. Pecora is sheep in Italian. There are different styles such as pecorino romano vs pecorino sardo from Sardinia, which I understand to be less salty and milder. Perhaps the Trader Joe variety sources from a region that works for your tastes.
Not many people outside of Italy know that Pecorino cheese is made from pecora's milk, pecora being the italian word for sheep. So that is the biggest difference between it and Parmesano, which is made from cow's milk. Of course, Parmesano is also aged longer, but they are frequently substituted for one another or combined.
Making some now, using my garden grown eggplants and tomatoes with my homemade sauce. Subbed flour for arrowroot since I’m gf. Did everything else the same. Can’t wait till it’s done!
I make eggplant the same way except I use a mix of parm and pecorino and I do use a bit of mozzarella on tops, not much. But, now I will try fontina . I like mine light and flavorfull, not smothered in melted cheese. And I have used anchovies in the tomato sauce. Delicious., Don't tell anyone as many people do not like anchovies and will reject this.
@@lrom5445 usually pretty easy to grow. I’ve lived both in the desert & in Vermont with success in both climates. I’ve had it fail every once in awhile & still have no clue why... last year being one of those years (Blame it on Covid 😜). I only plant one plant per summer. Usually get 6 or 7 🍆 per plant (enough for me). They mature at different times (thank heavens 😄). They are a pretty plant & pretty much disease resistant…at least I’ve had no problems with pests or viruses. Hope you try planting it….
This looks very good! I noticed that you didn't soak the eggplant in salt or salt it and set on paper towels to draw out the bitterness? When I soak the eggplant in salt water (Himalayan salt) the water turns brown. I discard it and repeat; rinse the eggplant and dry it, then and proceed with my recipe. It makes the eggplant more tender and sweet. What are your thoughts on this?
I was thinking about this, too. He said because the eggplant is sliced so thin, the water cooks off really quickly... so maybe that eliminates the bitterness?
I have always sliced my eggplant lengthwise never into discs. My dad hated eggplant and would eat too large servings of my eggplant parmesan. It doesn't hurt to have lived in Italy either. :-)
This looks absolutely amazing! I’ve been making Eggplant Stacks for years but with “Round” slices... This is genius! I have Type II Diabetes so, l grill my Eggplant slices without any breading at all, no flour, egg or breadcrumbs. In the dead of winter, l will roast my Eggplant slices. I’m definitely going to try Carmella’s Recipe, l love Fontina, it definitely has way more flavor than Mozzarella! That Sauce looks pretty tasty too! ♥️👍🏼👏🏼👏🏼👏🏼
I love egg plant! I’m gonna try and grow some this year in my garden. This recipes is great I am going to make this for my family! They will love it. Your clear presentation makes it look so easy and delicious. I also make TH-cam videos and I feel so lucky to be able to learn from other talented creators like you! I hope to learn more from each other.
This was unbelievably delicious! The texture was perfect. I have been known as the Eggplant Parm Guy by more than one server. This recipe will severely effect the local Italian Restaurant’s eggplant sales…unless I share it with them. 😊
eggplant parmigiano is one of my favorite dishes and i order it every time i go to an italian restaurant. the very best was serfina in NYC. i love the ATK recipe, but this looks very intriguing without the breadcrumbs.
Eggplant parmigiana is my favorite keto dish. I might try this method next time but it seemed like there was a lot of leftover expensive olive oil. I'll probably oven bake the eggplant instead after lightly coating with EVOO.
That looks delicious!! You joked about it being a diet dish, but replace the wheat flour with sunflower seed flour and the sugar with allulose in the sauce and you have a low carb/keto dish!
Made this last night, everyone loved it. Next time I’m going to add layers of ricotta to make an eggplant “lasagna” or flattened out “eggplant rolletini”
I absolutely love ❤️ this recipe! Can you or have you done a segment on extra virgin olive oil? I have a horrible time finding the best for cooking, vinaigrette’s, dipping ect. Please I’m in desperate need of help. Thanks
You must buy true Xtra virgin, which is 0.5% or less. Most brand names aren't but they call them Xtra virgin...24 famous brands failed...over 0.5% acidity. Being Chinese, I stir fry, Xtra virgin can easily handle 350F to 450F. An intense graceful Xtra virgin has probably being doctored.
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
I no sooner finished watching this than sped to the market for all the ingredients. Watching it again before prepping. Salivating!!!
Made this yesterday and baked it today - actually only half as there are only 2 of us. The other half in the freezer for an easy meal later! Anyway, this is simply delicious! No bitter taste, luscious cheese - had to use Havarti as I couldn't find fontina. Have always used Pecorino Romano as it is cheaper than parmesan! Thanks for a great recipe! Love ATC and Cook's Country recipes. Have never been disappointed.
We live not too far from Westlake, Ohio and have had the pleasure of going to La Campagna a few times. The food is truly spectacular! Carmella makes you feel at home with her warm personality and conversation. So lucky to have this treasure in our area. 🙏🏻❤️🇮🇹
As an Italian American I've been making and tasting Eggplant parm for years. I made your recipe and it turned out delicious. The sauce recipe was spot on. Good job once again. Thank you !
I am serving this recipe on Friday. My wife is flying south for the winter months and with guest's attending her Bon Voyage Party, it should be a real success. Thank you again for Cheesy Eggplant Pecorino!
My mother's family was from Central Italy; she has been making a similar version for many years - especially the sauce. We always used Pecorino Romano cheese in our house, so much more flavorful. I need to revisit this recipe, love the long planks and "stacks." Thanks for all your videos; I got a membership - so worth it!
I was always taught to “sweat “ the eggplant with salt for 30 minutes and then wipe off the salt and extracted liquid before
Frying the eggplant.
Also, I peel the eggplant as the skin can be tough .
Thank you
The sweating is done to take out the bitterness
- I always do it too!
@@AnnabelleJARankin The eggplant was bitter. I should salt it? No one else seemed to have this problem.
@@maryconner9577 You sprinkle salt on the slices and leave for about half and hour. The juices the salt brings out are mopped up by kitchen roll. Then you cook the aubergine slices (I never skin them).
@@AnnabelleJARankin This recipe specifically pointed out no need to salt or prep the eggplant, just slice 1/4". That's why I was wondering why every other reviews were saying how great it was. But thanks for the advice.
@@maryconner9577 Agree!
To Veganise: The sub for anchovies for umami is mushroom powder, and if you want that ocean flavour, just half a sheet of nori, powdered, or about a tablespoon of wakami, powdered. Sub JustEgg for the regular eggs for the dredge. For the cheese, sub in Violife Vegan parm and a bit of nutritional yeast inside, and some grated Fieldroast Chao, Myoko's mozzarella, and some nutritional yeast for a bit of extra flavour and nutrition for the topping. Usually, this dish is served with pasta, and garlic bread.
Thank you! The vegetarian in me was wondering about a sub for that anchovy.
Wow ! Thank you 🙏 I’m not a fan of anchovies! 😂
Many thanks to you for these vegan swaps. 🙏🏼
So excited to try this recipe, it’s everything that I’ve always wanted without the breadcrumbs & meat. Thank you Brian @ America’s Test Kitchen.
This dish looks like HEAVEN. Absolutely love the change up of cheeses ...pecorino instead of Parmesan and fontina instead of mozzarella. I'm all in 😍😋
My rule of thumb is if I am cooking with it, I use Pecorino. If I am finishing or using in a cold application, I use Parmesan.
I made this last night just as it was made in the vid,it was the BEST eggplant dish I ever made,and ate,loved it,this is a keeper recipe !!
Sauce recipe: 2 TBS butter melted, 1/4C minced onion, 3 garlic cloves, 2 minced anchovy fillets, 3/4 tbs table salt, 1/4 tbs red pepper flakes, 1/4 tbs dried oregano cook ~3 min. Add 28 oz can crushed tomatoes, 14 oz can diced tomatoes & juice, add 1/2 tsp sugar. Cook until thicken ~10 min. Add 1 TBS oil & 1/4 C fresh chopped fresh basil.
Thank you for writing it out! ❤
Made this for dinner today and couldn't be happier with the dish- absolutely deliciius! Definitely the best eggpland parmesan I've eaten.
Thanks for the testimonial!
Without the Parmesan
ok I tried this eggplant Brian is 100% right I made this exactly as he did.. It is the. best I'v ever had it is outstanding. it is light, delisious and you can really test the eggplant. Thank you Brian.. Marnie
I've been making an identical dish for maybe 15-20 years, same style of breading and all. I picked it up from an Italian restaurant that went out business in Tampa. The one difference is that when I cut the eggplant, I cut it thinner (maybe 1/8th inch). Obviously the recipe trickled down from a similar source at some point, but interesting to see someone else doing it. His sauce sounds better than what I use. I'll probably try the sauce recipe next time.
The wheel has been invented. Nothing is new.
Thanks for your notes. Quick question, how many layers of each eggplant stack do you recommend?
The eggplant Pecorino was easy to make and very tasty. The anchovies in the sauce take the flavor to a higher level. I learned that Pecorino cheese is salty, so there is no need to season the eggplant. I would 100% recommend this recipe
Made this recipe tonight for the first time... It was delicious. My daughter and son absolutely enjoyed it.
Both of the hosts are terrific here!! This food sounds amazing.
The OXO mandolin is excellent for this it makes all the difference the eggplant melts in your mouth I don't bread or fry I just bake or spray with avocado spray and salt and lightly cook in a nonstick skillet and I layer with ricotta mixed with locatelli and an egg or two and marinara. This is a lot healthier and the flavor is amazing so good
Maybe a little heavy on the sauce, but Pecorino is a good choice. No need to bread the eggplant. I like oven roasting them plain brushed with olive oil.
To make it veggie, skip the anchovies and if desired substitute mushed capers. Simple.
I made eggplant Parmesan for the first time a few weeks ago. I baked it first and then put it in layers with the sauce and cheese and baked it and it came out so good. I didn’t want to do any frying to avoid the extra fat Contant. Maybe one day I’ll try frying it we’ll see. I like to lean more on the healthiest side of things. Thanks for sharing
I grew up in an Italian immigrant family. Both sides. Always floured and egg. Always pecorino. Only difference is very thinly sliced and in circles and layered shingle like. Always delicious.
Cooked it as per directions as I usually do the first time around. I can't think of any way to make it better, this is really good.
I lived in Italy for many years and learnt how to cook from Italian housewives. Never bread your eggplant (melanzane) Just brush it with olive oil and bake in the oven. You can fry it if you don’t have an oven, but only with olive oil - no flour or egg. Then layer it with fresh mozzarella, parmigiano reggiano and tomato sauce made from fresh tomatoes and basil!
Different strokes for different folks . Known people from Italy that do bread it . All depends what region you are from
Yum
I think that there is a difference between American Italian and Italian cuisine. Essentially there is no wrong or right way
Different parts of Italy prepare eggplant in different ways. None are right or wrong…just different.
Who cares what Italians think? The best Italian food comes from the US
This recipe is a winner! I added a mixture of ground beef, garlic and basil layered in. I would make this again. Thanks Food Kitchen!
I made this today and everyone loved it. Thank you so much.
I just made this, is light, delicious and so heartwarming
Five cups of cheese, so light
I made this, and it was delicious! One of the best eggplant recipes I've ever tasted.
Thanks for the testimonial!
This looks like an amazing recipe - so well explained and demonstrated. Thank you for sharing 🙏🙏 I will definitely try this out ❤️
Real aged Pecorino is the only hard cheese I use, and I LOVE eggplant. Looks like a delicious recipe, the chunky sauce with fresh Basil is superb.
I made this dish and it was AMAZING!! I only needed 1 lb of pecorino. I "grated" it in a food processor and it came out perfect and crumbly. I fried the eggplant in grape seed oil and it wasn't smoky at all...evoo burns too quickly. They say to serve it up in a stack which would only give you four servings in this dish...but the dish is very large.I cut the stacks in halves n it easily was 8 good sized servings. SO glad I made it. Delicious! 😋
I've been making eggplant parm for years, but this has got me excited. I will definitely be trying this very soon Thanks~ Jay Ryan
I made this last week and it was fantastic. I ate it for three days. It was easier and faster than traditional Eggplant Parmigiana
I made this and it was absolutely phenomenal! Kudos Brian!
Hi. How many eggplant layers did you use for each stack?
I’ve made this eggplant recipe before and it was absolutely delicious!
Me too ! ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Another delicious recipe. Keep those videos coming.
Me too but with different cheeses. My family doesn't like eggplant as much as I do but they love this.
I’m watching and my mouth is watering 🤤
My mom made the best eggplant parm. I’ve tried eggplant parm at several restaurants and never quite found one as good. Her secret was to salt the eggplant slices and rest them on paper towels while weighing them down with plates. The salt pulls the moisture out of the slices and makes the eggplant creamy. If only she did the rest like you, it would have been even better……..oh, and she peeled the skin.
It also removes a lot of bitterness. That's a big time Italian American technique.
Not really a "secret"
in my experience most Don't like the peel and yes to slat and drain
@@jeffreybussmann3313 Yeah, I'm learning that from the comments. Apparently, restaurants aren't aware of it though, because I haven't found it very good anywhere. Maybe they know and are just lazy.
Such an expert. Maybe, just maybe, there are different ways to make a recipe
Made this tonight for my daughter and me - it was wonderful! Will be making this again!
Love how they give credit to Carmela for the inspiration. This is def going on my staples of vegetarian meals - thank you, ATK team.
Minus the anchovies... I would be so pissed if I ate that, thinking it was vegetarian, and discovering they had out fish in the sauce.
@@injunsun Absolutely agree. I stopped watching at the anchovies but went back to see the technique.
@@injunsun you're right. I forgot he added that. I just omit the anchovies when home cooking but yeah, that's why I have to ask every time I eat out if there isn't any meat or fish in the dish. Even a small amount used to add more flavor/umami/whatever you call it (have to specifically ask).
Outrageously good! Been making over and over... NEVER trying another recipe
I made this today. I must say it is delicious. I have enjoyed it.
I found the best Pecorino cheese at Trader Joe’s! It’s made with sheep’s milk, instead of cow’s milk. It’s so much more savory and creamy than any other Pecorino and much more flavorful than any Parmesan cheese out there… I will definitely be making this recipe!
Cheeses from sheep and goats are the best! Yum 😋
All pecorino cheeses are sheep's milk. Pecora is sheep in Italian. There are different styles such as pecorino romano vs pecorino sardo from Sardinia, which I understand to be less salty and milder. Perhaps the Trader Joe variety sources from a region that works for your tastes.
Pecorino is made using sheep’s milk, there’s no other way. If sheep’s milk wasn’t used then it’s not pecorino.
I love eggplant and this looks delicious! Thank you for sharing it🕊
This was so amazing! Made it for dinner tonight and it will be my go to recipe from now on.
Wow this is a fantastic preparation of one of my fave dishes. Can’t wait to make it, thank you!
Not many people outside of Italy know that Pecorino cheese is made from pecora's milk, pecora being the italian word for sheep. So that is the biggest difference between it and Parmesano, which is made from cow's milk. Of course, Parmesano is also aged longer, but they are frequently substituted for one another or combined.
I just made this for the first time and it is delicious! 🖤🖤
I like this way of making baked eggplant.
OUTSTANDING!!!! I've been making it this way for a year, Bravo! Everytime I make this I HAVE to make a comment. 😆
This looks beautiful, i'm trying this recipe TODAY.
Making some now, using my garden grown eggplants and tomatoes with my homemade sauce. Subbed flour for arrowroot since I’m gf. Did everything else the same. Can’t wait till it’s done!
I made this for my mom’s birthday and it was amazing!! A huge hit. I’ll definitely be making it again.
Thanks for the testimonial!
Thank you for sharing this recipe so simple and delicious 😋.
I just made this, I followed along and it is delicious..Thanks to everyone at America's test kitchen
ooh I am like 20 min away from westlake! I am gonna have to go find this place!
It is amazing
Yess! My friend just moved to Cleveland, and I'm visiting soon...!
Can't wait to try this version. Thanks for sharing.
Northeast Ohio!!! I haven't cooked with eggplant much, but this looks easy and delicious
I like Julia's personality! Great recipe, ATK!
I’m gonna try this recipe as I love eggplant Parmesan. Thank you!
I make eggplant the same way except I use a mix of parm and pecorino and I do use a bit of mozzarella on tops, not much. But, now I will try fontina . I like mine light and flavorfull, not smothered in melted cheese. And I have used anchovies in the tomato sauce. Delicious., Don't tell anyone as many people do not like anchovies and will reject this.
Just picked my first eggplant from my garden. Been looking for a new recipe to try…. Think I just found it! 👌😋
Awesome. Are they hard to grow? I wouldn't mind putting at least one plant in my garden next year.
@@lrom5445 usually pretty easy to grow. I’ve lived both in the desert & in Vermont with success in both climates. I’ve had it fail every once in awhile & still have no clue why... last year being one of those years (Blame it on Covid 😜). I only plant one plant per summer. Usually get 6 or 7 🍆 per plant (enough for me). They mature at different times (thank heavens 😄). They are a pretty plant & pretty much disease resistant…at least I’ve had no problems with pests or viruses. Hope you try planting it….
@@suemcknight9051 I definitely will, next year. I'm in Washington State, so should be similar to Vermont for temps.
Love eggplant cant wait to make this
WOW!!! On my way to the fruit market NOW! I made the marinara sauce this morning. Can't wait, this is a keeper!
Simply Marvelous!
Omg! This is wonderful and no "breadcrumbs"!! I'm eating this dish as I type - thank you for sharing with us.
I tried this recipe and it turned out delicious😋😋. Thanks for your recipe 💐💐
I’ve made this recipe a couple times..love it!
This looks very good! I noticed that you didn't soak the eggplant in salt or salt it and set on paper towels to draw out the bitterness? When I soak the eggplant in salt water (Himalayan salt) the water turns brown. I discard it and repeat; rinse the eggplant and dry it, then and proceed with my recipe. It makes the eggplant more tender and sweet. What are your thoughts on this?
I was thinking about this, too. He said because the eggplant is sliced so thin, the water cooks off really quickly... so maybe that eliminates the bitterness?
@@Van9fromOuterSpace not sure you wouldn't want to draw out the water before cooking? The only way to know for sure is to test it out both ways?
Not necessary
I have always sliced my eggplant lengthwise never into discs. My dad hated eggplant and would eat too large servings of my eggplant parmesan. It doesn't hurt to have lived in Italy either. :-)
Made one loosely based off of this last night and i have to say it was incredible.
Cant wait to try this, Pecorino, my favorite, Mucho Grazie Camilla!🥰
That was the most awesome recipe. I am going to try it for New Years!
I love your show and I absolutely love this recipe and can’t wait to make it!
This looks absolutely amazing! I’ve been making Eggplant Stacks for years but with “Round” slices... This is genius! I have Type II Diabetes so, l grill my Eggplant slices without any breading at all, no flour, egg or breadcrumbs. In the dead of winter, l will roast my Eggplant slices. I’m definitely going to try Carmella’s Recipe, l love Fontina, it definitely has way more flavor than
Mozzarella! That Sauce looks pretty tasty too! ♥️👍🏼👏🏼👏🏼👏🏼
I love egg plant! I’m gonna try and grow some this year in my garden. This recipes is great I am going to make this for my family! They will love it. Your clear presentation makes it look so easy and delicious. I also make TH-cam videos and I feel so lucky to be able to learn from other talented creators like you! I hope to learn more from each other.
This looks so delicious! I'll definitely make it.
This is amazing! Many thanks!
I love eggplant / aubergine. This recipe is great 👍
Oh so yummy!! Can’t wait to try this recipe. Thanks.
What an awesome recipe! I can think of a lot of uses for that sauce too.
This was unbelievably delicious! The texture was perfect. I have been known as the Eggplant Parm Guy by more than one server. This recipe will severely effect the local Italian Restaurant’s eggplant sales…unless I share it with them. 😊
This is soo good! Thank you, making it again soon!
eggplant parmigiano is one of my favorite dishes and i order it every time i go to an italian restaurant. the very best was serfina in NYC. i love the ATK recipe, but this looks very intriguing without the breadcrumbs.
Eggplant parmigiana is my favorite keto dish. I might try this method next time but it seemed like there was a lot of leftover expensive olive oil. I'll probably oven bake the eggplant instead after lightly coating with EVOO.
Julia better than the finest of wines, you have matured so gracefully lady.
That looks delicious!! You joked about it being a diet dish, but replace the wheat flour with sunflower seed flour and the sugar with allulose in the sauce and you have a low carb/keto dish!
Carmella is a genius! Thank her please!
OMG. Fontina!!!! I love it. 😋🤗👋👋
Made this last night, everyone loved it. Next time I’m going to add layers of ricotta to make an eggplant “lasagna” or flattened out “eggplant rolletini”
That looks AMAZING.
I absolutely love ❤️ this recipe! Can you or have you done a segment on extra virgin olive oil? I have a horrible time finding the best for cooking, vinaigrette’s, dipping ect. Please I’m in desperate need of help. Thanks
You must buy true Xtra virgin, which is 0.5% or less. Most brand names aren't but they call them Xtra virgin...24 famous brands failed...over 0.5% acidity.
Being Chinese, I stir fry, Xtra virgin can easily handle 350F to 450F. An intense graceful Xtra virgin has probably being doctored.
Looks delicious I can’t wait to try it❤
Same here. I will be making this as soon as my organic eggplants and tomatoes are ready.
Pecorino is always my choice above parmesan.
Yep, gotta make
Going to make this soon for sure
Thank you .
That is a fantastic recipe it looks easy enough for even me to try it
I made this and it was amazing!!!
I will make it tomorrow, it looks great
This is it for todays. Loved