Well, you should definitely try the Greek version. We use a lot more garlic, onions and herbs in the sauce (thyme and parsley mostly, not basil), feta cheese between layers and feta + some semi hard cheese on top. Another nice twist is to add fried/roasted sweet pepper or zucchini slice layers, maybe drizzled with some balsamic vinegar. Eggplant is a great base for mixed veggie dishes!
10 years of searching for the right recipe, finally found the one my wife loves. Made the fried version last night and the search is over. An amazing and simple dish! Thank you for the recipe.
Just finished eating this for dinner. So Good and *easy*. I pan fried the eggplant but next time will roast in the oven as I didn't blot the oil as well as I should have. Very good recipe. Thanks!❤
Most relaxing cooking channel award :) Even with something as fussy as this recipe, which involves, frying, roasting and sauce making combined, it still retains an uncomplicated straight approach which is stress-free and confidence inspiring. I guess it's both the manner of delivery (neither overly casual nor experts-only level) and a healthy dose of just the essential information that probably does it. I even enjoy watching recipes that I know perfectly well - they're still fun to watch.
Thanks for this comment - really appreciate the feedback. This was one of my earlier videos where I didn't quite have my formula down yet, although it's still a work in progress.
@@SipandFeast I think you're on a good track. There's a lot of cooking channels out there but yours has something that sets it apart: I think in a lot of other channels you can always detect a hint of showing off - or some kind of a performance aspect, and you feel as if you're going to be tested at the end. Nothing wrong with that but sometimes you just want to watch something without this. Keep going! :)
Absolutely perfect tutorial for making this dish. I like eggplant parmigiana any way its made but this version is delicious and maybe a little healthier. Also, happy to hear mozzarella pronounced (I won't say correctly but) the way I say it except where I come from the last syllable is always dropped. I grew up in an Italian household but with a non Italian mother who was the second best Italian cook in the family after my grandmother. Thanks for your great video. I'm making this today.
This was exactly the recipe I was looking for. Not to be sacrilegious but I think I'm going to add summer squash and zucchini with the eggplant and cooked your same way to see how it turns out since I never like to waste any excess squash since I bought too much for a previous dish I had made. Definitely see the value of waiting the extra time to let the salt draw out the water from the eggplant. Thanks again for all your great advice!
Thanks! I think the summer squash and zucchini would be great. I actually made a video for zucchini parmigiana without the breading so it's quite similar to this one: th-cam.com/video/A2Ff_NQxPy8/w-d-xo.html
Okay so I just made this for the first time ever, I’m a college student so I’m new to cooking... this was wonderful. Your instructions were straight to the point 🤍.
I made this today, first try, and it was spectacular. Thank you so much for this recipe! You have very easy to follow instructions and my eggplant roasted great. I should've used smaller sheet trays so they could roast on the same rack, but rookie error. I'm glad you said to use weights on the eggplant slices because four other recipes I found don't mention that and not doing that would've been awful.
Personally, l prefer frying my Eggplant. I guess because, that’s the way my Dad did it. When l became a Mother, l stopped breading my Eggplant thought... Fussy eaters however, my Late Husband wound up preferring the un-breaded version. I’m looking forward to seeing the rest of your Eggplant videos. Where were your adorable little “Taste Testers” today? ♥️👍🏼👏🏼👏🏼👏🏼
I've been following you for months now, here & on Facebook & how I came upon your channel was I was doing a search for eggplant parm without breadcrumbs. My fav Italian restaurant near me, makes it without breadcrumbs and I didn't know how he did it until you. But back when I did my search it was winter, & nothing was fresh, so I knew I had to wait until veggies started to grow. I bought some home grown eggplant the other day, made it yesterday to have today, made your quick marinara sauce & OMG, my husband said this was better than our favorite restaurant. So I just want to say thank you for making me a better cook, and giving us easy to follow recipes. I have made so many of your meat free recipes, and this one might be my favorite
Thank you! This eggplant parm is by far the quickest version I've made, but with really fresh eggplant it's the best imo. I'm glad you're enjoying the recipes and thanks for liking the videos!
Hey Jim! Just FWIW - Made this for my family in CA again tonight. Son loves it and wants it again (He is allergic to the Japanese/Chinese eggplants, but the Italian or preparation seem to be ok with him. SO....THANK YOU!!! 🙂 Thanks from the Northport kid in CA!
I love the way you narrate your video. It is just straight to the point with some great tips. Cheers! Just in the midst of preparing this dish for later
My mum is fond of eggplant parm, she prefers it to chicken or veal. I'll have to make the roasted version for her. She'll appreciate the lack of coating and less oil.
New to your channel. I knew your accent is Queens/Long Island! I live in the Hudson Valley, but my accent is pure Bronx! Anyway, just spent two summers in Italy (I’m retired), and learned that Italian and Italian-American are almost two different cuisines. The meals we think of as Italian are virtually unknown in Italy. So I’ve been trying to cook more in the genuine Italian style, as well as using ceramic dishes I picked up around the country. As an example, I ordered veal scallopini with carciofi giudesca (not sure of spelling, Jewish artichoke). I also asked for a side of pasta. They were really confused - pasta?? Then they laughed, “Americans!” Anyway, I like your recipes.
I love your recipes and vids and have made many of your recipes and all with great success. My concern with this recipe is that once the eggplant has been fried, it seemed excessive to then bake for 50-60 min. It was definitely too much for the way mine turned out, but perhaps I'm missing something? Please direct me cuz it came out as mush and without any 'tooth'. Not sure where I went wrong?
I love eggplant cooked anyway. Where I live though eggplant isn't popular I guess cause the stores never have very many and they almost always look like they've been around since Christmas 1999. I usually chance it anyway since I grave them a lot. Great videos.
Thank you Bob! Eggplant can be hard to find. I know this because I lived in Minnesota for 3 years. I've been finding the smaller "Italian" eggplants are much better lately. They come in a special plastic bag and have no seeds. The larger American style eggplants can often be hit or miss.
Thanks u for this delicious healthy recipe. I search for a easy less complicated version and I accidentally turn to your channel. Yes I subscribe! Be blessed!
So glad you enjoyed it! I'll add ratatouille to the list. If you haven't seen my Caponata video yet, that one has similar flavors: th-cam.com/video/yLWvHvLrdEk/w-d-xo.html. Thanks for watching and liking the videos!
Try my version I get lots of compliments, it's also the real Italian way: peel skin off, cut as you did yours, salt to remove water, dip in flour, then in egg and fry in Canola, or veg oil real quick to lightly get color then lay in paper towel for every layer while frying, then layer in pan, add shredded mozzarella, some pecorino cheese then sauce not too much it;s about the eggplant not the sauce, and bake.
I like this version without egg and flour. I feel like too much of the eggplant flavor gets lost in the breaded crust that stuff creates. Thanks for the recipe brother.
The first time I made this for my now husband he asked what kind of meat is this? I’m like it’s eggplant 😂😂😂 his Italian grandmother would make it and he would never eat it! He loves it now
An interesting note, according to Frank Prisinzano (of Frank Restaurant, Supper and Lil’ Frankie’s on the LES in NYC), it’s unnecessary to salt/weep the eggplant beforehand, particularly when making this dish. And that eggplant is not bitter. It sure cuts out a lot of time and effort. Any thoughts on this?
I don't always salt it, especially with smaller eggplants, but I do find if you have the time it will only improve the process. A lot of water is removed before frying. It's not really done to remove the bitterness, it's more about the water removal.
Not using flour makes this quicker, less messy and, keto friendly! Especially if u use olive oil to fry the eggplant. Question, can this be frozen? It would be nice to make a big batch since the prep is time consuming. Thanks!
Hey it definitely can be frozen. I would freeze it in an aluminum pan then just reheat at 350f until warm all the way through. It will take probably 60-75 minutes. Enjoy!
My grandfather born in 1893 fought in WW1 and shot between the eyes for his Purple Heart built his own house on Long Island. Fought on the docks in NYC after the war. He was salt of the earth. He was from the Bronx. @@wotan10950
I prefer the thicker slices of eggplant, peeled, before frying. I wish I could find eggplant parm in a restaurant where the slices aren't so thin, it's like eating eggplant- flavored breadcrumbs. Ugh.
It is not a must. If you have smaller eggplant you don't need to do it. For the large American style eggplant I prefer to remove some of the water as it results in a better fry.
Loved this video and your recipe for everything EXCEPT keeping the peelings on. If your vegetables are not organic, the peel includes and soaks up whatever pesticide toxins the grower was using. This also includes potatoes, unfortunately. You have to peel them all completely. Or, buy organic, which is the best choice of all. Otherwise, you are eating the lab chemical toxins in those peels and this has been measured and confirmed over and over.
The backwards baseball cap is killing me. 😳😇. Your lighting and presentations today have much improved. Looser, more relaxed, less voiceover, and more live chatting and cooking. Keep up the good work.
@@SipandFeast I have to tell you honestly, at first I didn't like you. There was no style. Really. Just fumbling. But you were brave. You persisted. You certainly weren't trying to leverage some gimic to be funny or attract eyeballs. No Gordon Ramsey lighting. No Steve Cusato music mixing. No Vito Iacopelli flour throwing. No America's Test Kitchen matronly blathering and giggling. But you slowly developed the comfort you mention, and you know what, it's working. You are now that New York/Long Island uncle/buddy/father, who's sick of the youtube fluff, and wants to just get to points we can all use. I even like the bobbing up and down when you remember you may be almost above the camera view, and want to address a certain point regarding an ingredient or a technique. Just made your sun dried tomato/spinach 80's chicken last night, again. Stunning. I had to eat and cook alone, because my family had covid and now can't smell or taste right for half a year straight. And I'm on Keto, so no pasta or dough. So I load up on wilted spinach, and badda bing! Little victories, daily. Keep it up. (and by the way, of course you DO have good lighting now, and all the other stuff - great specular highlights on the photos, nice color balance!)
Latices in a window ,, love this guy 😂 Ok,,, lets get serious,, time for a quick lesson on PARM ... Parmigiana or Parmigiano or Parmesan .. They all have reference to the province of Parma in North Italy .. For example a Parmesan in Italy could be used to describe a person from Parma,, (just like a Texan from Texas) but it can also be used as the name of their most world wide famous cheese ( Parmesan Cheese) .. Parmigiana or Parmigiano are both Italian words used to describe the style or ways of something done by the people in Parma wether its cooking or making wine or cold cut meats etc.. Other examples of that are ,, Neapolitan pizza,, which was derived in the provide of Napoli ,, or Tuscan Chicken, which was derived in the Province of Tuscany ,, Bari sausages, obviously derived from the province of Bari.. .. So when we say Chicken Parmesan ,, its a chicken dish derived in the province of Parma 😉
Well, you should definitely try the Greek version. We use a lot more garlic, onions and herbs in the sauce (thyme and parsley mostly, not basil), feta cheese between layers and feta + some semi hard cheese on top. Another nice twist is to add fried/roasted sweet pepper or zucchini slice layers, maybe drizzled with some balsamic vinegar. Eggplant is a great base for mixed veggie dishes!
Thank you for sharing de resipe
@@juliahenriquez-ss2oh…what’s the name of the dish
10 years of searching for the right recipe, finally found the one my wife loves. Made the fried version last night and the search is over. An amazing and simple dish! Thank you for the recipe.
Thanks man! Glad you both enjoyed it.
@@SipandFeast mis
Just finished eating this for dinner. So Good and *easy*. I pan fried the eggplant but next time will roast in the oven as I didn't blot the oil as well as I should have. Very good recipe. Thanks!❤
Most relaxing cooking channel award :) Even with something as fussy as this recipe, which involves, frying, roasting and sauce making combined, it still retains an uncomplicated straight approach which is stress-free and confidence inspiring. I guess it's both the manner of delivery (neither overly casual nor experts-only level) and a healthy dose of just the essential information that probably does it. I even enjoy watching recipes that I know perfectly well - they're still fun to watch.
Thanks for this comment - really appreciate the feedback. This was one of my earlier videos where I didn't quite have my formula down yet, although it's still a work in progress.
@@SipandFeast I think you're on a good track. There's a lot of cooking channels out there but yours has something that sets it apart: I think in a lot of other channels you can always detect a hint of showing off - or some kind of a performance aspect, and you feel as if you're going to be tested at the end. Nothing wrong with that but sometimes you just want to watch something without this. Keep going! :)
Ohhh….. a man who CAN cook gourmet style!!!🥰😍
Thank you for sharing your recipe, definitely looks good!😋 🇮🇹🇵🇱🇺🇸❤️
Absolutely perfect tutorial for making this dish. I like eggplant parmigiana any way its made but this version is delicious and maybe a little healthier. Also, happy to hear mozzarella pronounced (I won't say correctly but) the way I say it except where I come from the last syllable is always dropped. I grew up in an Italian household but with a non Italian mother who was the second best Italian cook in the family after my grandmother. Thanks for your great video. I'm making this today.
Your videos are priceless for improving my kitchen skills as well as being valuable recipes.
This was exactly the recipe I was looking for. Not to be sacrilegious but I think I'm going to add summer squash and zucchini with the eggplant and cooked your same way to see how it turns out since I never like to waste any excess squash since I bought too much for a previous dish I had made. Definitely see the value of waiting the extra time to let the salt draw out the water from the eggplant. Thanks again for all your great advice!
Thanks! I think the summer squash and zucchini would be great. I actually made a video for zucchini parmigiana without the breading so it's quite similar to this one: th-cam.com/video/A2Ff_NQxPy8/w-d-xo.html
Okay so I just made this for the first time ever, I’m a college student so I’m new to cooking... this was wonderful. Your instructions were straight to the point 🤍.
Thanks very much! Really glad you enjoyed it!
Great simple and easy! I made it easier yet, and didn't bother salting and trying to get water out and was delicious!
I sometimes don't salt when the eggplant is on the smaller side. Glad you enjoyed it!
I made this today, first try, and it was spectacular. Thank you so much for this recipe! You have very easy to follow instructions and my eggplant roasted great. I should've used smaller sheet trays so they could roast on the same rack, but rookie error. I'm glad you said to use weights on the eggplant slices because four other recipes I found don't mention that and not doing that would've been awful.
Great video, I’m gonna make this, this weekend! All these great TH-cams videos got me into cooking more and more… 👍
Amazing! Love how you show the variations
Personally, l prefer frying my Eggplant. I guess because, that’s the way my Dad did it. When l became a Mother, l stopped breading my Eggplant thought... Fussy eaters however, my Late Husband wound up preferring the un-breaded version. I’m looking forward to seeing the rest of your Eggplant videos. Where were your adorable little “Taste Testers” today? ♥️👍🏼👏🏼👏🏼👏🏼
I use my G Foreman grill instead of oven for the slices. Works GREAT.
Great idea! Thanks for the comment.
I've been following you for months now, here & on Facebook & how I came upon your channel was I was doing a search for eggplant parm without breadcrumbs. My fav Italian restaurant near me, makes it without breadcrumbs and I didn't know how he did it until you. But back when I did my search it was winter, & nothing was fresh, so I knew I had to wait until veggies started to grow. I bought some home grown eggplant the other day, made it yesterday to have today, made your quick marinara sauce & OMG, my husband said this was better than our favorite restaurant. So I just want to say thank you for making me a better cook, and giving us easy to follow recipes. I have made so many of your meat free recipes, and this one might be my favorite
Thank you! This eggplant parm is by far the quickest version I've made, but with really fresh eggplant it's the best imo. I'm glad you're enjoying the recipes and thanks for liking the videos!
Hi,
Thank you for sharing this delicious recipe and most of all, your tips to improve it. I learn a lot.
Perfect video! Thank you so much, I prefer this style to the breadcrumb version! 👍
You cook the way I like most. I copy everything you make,, thanx. I now live in S.C. Came from N.J.
I find this Chef is quite clearly on track!!!! You have a Houston, TX. fan now.
I have been lightly coating the eggplant with almond flour, it is KETO friendly and helps brown the eggplant.
Hey Jim! Just FWIW - Made this for my family in CA again tonight. Son loves it and wants it again (He is allergic to the Japanese/Chinese eggplants, but the Italian or preparation seem to be ok with him. SO....THANK YOU!!! 🙂 Thanks from the Northport kid in CA!
I enjoy your family and recipes. I appreciate everything you have done. My eggplant turned black when being salted. Any idea how to prevent?
I love these eggplant dishes! Great job as always. Paul from So Cal
I love the way you narrate your video. It is just straight to the point with some great tips. Cheers! Just in the midst of preparing this dish for later
Thanks for the feedback. I hope you enjoy it!
My mum is fond of eggplant parm, she prefers it to chicken or veal. I'll have to make the roasted version for her. She'll appreciate the lack of coating and less oil.
One of my favorite dishes ❤
New to your channel. I knew your accent is Queens/Long Island! I live in the Hudson Valley, but my accent is pure Bronx! Anyway, just spent two summers in Italy (I’m retired), and learned that Italian and Italian-American are almost two different cuisines. The meals we think of as Italian are virtually unknown in Italy. So I’ve been trying to cook more in the genuine Italian style, as well as using ceramic dishes I picked up around the country. As an example, I ordered veal scallopini with carciofi giudesca (not sure of spelling, Jewish artichoke). I also asked for a side of pasta. They were really confused - pasta?? Then they laughed, “Americans!” Anyway, I like your recipes.
I love your recipes and vids and have made many of your recipes and all with great success. My concern with this recipe is that once the eggplant has been fried, it seemed excessive to then bake for 50-60 min. It was definitely too much for the way mine turned out, but perhaps I'm missing something? Please direct me cuz it came out as mush and without any 'tooth'. Not sure where I went wrong?
I love eggplant cooked anyway. Where I live though eggplant isn't popular I guess cause the stores never have very many and they almost always look like they've been around since Christmas 1999. I usually chance it anyway since I grave them a lot. Great videos.
Thank you Bob! Eggplant can be hard to find. I know this because I lived in Minnesota for 3 years. I've been finding the smaller "Italian" eggplants are much better lately. They come in a special plastic bag and have no seeds. The larger American style eggplants can often be hit or miss.
Thanks u for this delicious healthy recipe. I search for a easy less complicated version and I accidentally turn to your channel. Yes I subscribe! Be blessed!
Thanks for liking the video and subbing. Hope you enjoy it!
Tried this its very good!
Def making this today.
I'm gonna try this thanks
Thank you for explaining any errors made.
Amazing recipe! Friday night dish this week. Cute hat!
Thanks very much!
Nice video. I've made it this way, roasted, forever. Not too keen on the bread crumbs.
I agree about the breadcrumbs. This is a lighter recipe and often better. Appreciate the comment!
i made this today, super simple but so delicious! could you please make Ratatouille in one of your upcoming episodes? i love your content!
So glad you enjoyed it! I'll add ratatouille to the list. If you haven't seen my Caponata video yet, that one has similar flavors: th-cam.com/video/yLWvHvLrdEk/w-d-xo.html. Thanks for watching and liking the videos!
Yes, the boat shaped serving dish is definitely Italian.
Try my version I get lots of compliments, it's also the real Italian way: peel skin off, cut as you did yours, salt to remove water, dip in flour, then in egg and fry in Canola, or veg oil real quick to lightly get color then lay in paper towel for every layer while frying, then layer in pan, add shredded mozzarella, some pecorino cheese then sauce not too much it;s about the eggplant not the sauce, and bake.
I wonder if I could do the finished bowl in the air fryer and of course reduce the size of the bowl to the size of the air fryer
I like this version without egg and flour. I feel like too much of the eggplant flavor gets lost in the breaded crust that stuff creates.
Thanks for the recipe brother.
It's a little lighter than typical versions but I agree much more eggplant flavor. Thanks for liking the video!
Great for a low carb diet!!
Thank you!
Very nice.
The first time I made this for my now husband he asked what kind of meat is this? I’m like it’s eggplant 😂😂😂 his Italian grandmother would make it and he would never eat it! He loves it now
Thank you for this. Where is the solo stove/burner sold? It's pretty cool.
Hey thanks! The burner is made by Iwatani. You can find them and the fuel on Amazon.
An interesting note, according to Frank Prisinzano (of Frank Restaurant, Supper and Lil’ Frankie’s on the LES in NYC), it’s unnecessary to salt/weep the eggplant beforehand, particularly when making this dish. And that eggplant is not bitter. It sure cuts out a lot of time and effort. Any thoughts on this?
I don't always salt it, especially with smaller eggplants, but I do find if you have the time it will only improve the process. A lot of water is removed before frying. It's not really done to remove the bitterness, it's more about the water removal.
Lesson learned: to get good results roasting eggplant one must draw more water out of the eggplant than if one is frying it
I hope my eggplant in my backyard produces so I can make this
It's always great when they produce a lot. Let me know how it turns out when you make it.
Not using flour makes this quicker, less messy and, keto friendly! Especially if u use olive oil to fry the eggplant.
Question, can this be frozen? It would be nice to make a big batch since the prep is time consuming.
Thanks!
Hey it definitely can be frozen. I would freeze it in an aluminum pan then just reheat at 350f until warm all the way through. It will take probably 60-75 minutes. Enjoy!
Northport is where my grandparents lived
I grew up in the Bronx. We thought people like you were rich rich rich 😊 We even thought people from Queens were way above us in status!
My grandfather born in 1893 fought in WW1 and shot between the eyes for his Purple Heart built his own house on Long Island. Fought on the docks in NYC after the war. He was salt of the earth. He was from the Bronx. @@wotan10950
Agree, no bread crumbs
Thank you
Super Yum!
I ❤️ this
I prefer the thicker slices of eggplant, peeled, before frying. I wish I could find eggplant parm in a restaurant where the slices aren't so thin, it's like eating eggplant- flavored breadcrumbs. Ugh.
Instead of frying the eggplant , I use an air fryer which uses less oil.
Whenever I put lots of salt on a veg to get the water out even when I rinse them off it always tastes to salty and I throw it out.
Nice video
Thank you!
provolone chees and parma ham
Why do you have to get the water out? Is this a must?
It is not a must. If you have smaller eggplant you don't need to do it. For the large American style eggplant I prefer to remove some of the water as it results in a better fry.
@@SipandFeast ty!!! I'm making it next wknd!
Mine is in the oven as I type.
I don't understand the advantage of taking moisture out of the eggplant slices?? Doesn't that remove the natural flavor?
I think its a little bitter. So salt draws some of it out
that I would love as I' don't eat meat or chicken that would be good for me have you got anymore veg diches
"Parmesan" simply means it's from the Parma region of Italy.
You go skimpy on the sauce.
Loved this video and your recipe for everything EXCEPT keeping the peelings on. If your vegetables are not organic, the peel includes and soaks up whatever pesticide toxins the grower was using. This also includes potatoes, unfortunately. You have to peel them all completely. Or, buy organic, which is the best choice of all. Otherwise, you are eating the lab chemical toxins in those peels and this has been measured and confirmed over and over.
no salting first?????
The first thing I do is salt them.
Yes! North American Italians have ‘bastardized’ this poor dish LOL! Back to simple and tasty!! Thanks
I made 3 versions for this channel. I did make one that you probably wouldn't like too lol. Thanks for liking this one though!
The backwards baseball cap is killing me. 😳😇. Your lighting and presentations today have much improved. Looser, more relaxed, less voiceover, and more live chatting and cooking. Keep up the good work.
It took awhile for me to get comfortable and yeah this video is pretty much at the beginning. That cap was holding back my very long hair at the time.
@@SipandFeast I have to tell you honestly, at first I didn't like you. There was no style. Really. Just fumbling. But you were brave. You persisted. You certainly weren't trying to leverage some gimic to be funny or attract eyeballs. No Gordon Ramsey lighting. No Steve Cusato music mixing. No Vito Iacopelli flour throwing. No America's Test Kitchen matronly blathering and giggling. But you slowly developed the comfort you mention, and you know what, it's working. You are now that New York/Long Island uncle/buddy/father, who's sick of the youtube fluff, and wants to just get to points we can all use. I even like the bobbing up and down when you remember you may be almost above the camera view, and want to address a certain point regarding an ingredient or a technique. Just made your sun dried tomato/spinach 80's chicken last night, again. Stunning. I had to eat and cook alone, because my family had covid and now can't smell or taste right for half a year straight. And I'm on Keto, so no pasta or dough. So I load up on wilted spinach, and badda bing! Little victories, daily. Keep it up. (and by the way, of course you DO have good lighting now, and all the other stuff - great specular highlights on the photos, nice color balance!)
Latices in a window ,, love this guy 😂 Ok,,, lets get serious,, time for a quick lesson on PARM ... Parmigiana or Parmigiano or Parmesan .. They all have reference to the province of Parma in North Italy .. For example a Parmesan in Italy could be used to describe a person from Parma,, (just like a Texan from Texas) but it can also be used as the name of their most world wide famous cheese ( Parmesan Cheese) .. Parmigiana or Parmigiano are both Italian words used to describe the style or ways of something done by the people in Parma wether its cooking or making wine or cold cut meats etc.. Other examples of that are ,, Neapolitan pizza,, which was derived in the provide of Napoli ,, or Tuscan Chicken, which was derived in the Province of Tuscany ,, Bari sausages, obviously derived from the province of Bari.. .. So when we say Chicken Parmesan ,, its a chicken dish derived in the province of Parma 😉
Just my blinds trying to block the mega sun in back of me lol. Thanks for the lesson!
Nope! Eggplant was introduced to Sicilia from North Africa. The dish didn’t come from Parma and isn’t defined by the cheese.
@@sahej6939 Dont understand your comment ,, what does what I posted have anything to do with eggplant ? 😂🤷♂️
Eggplant is a fruit (fun fact)