Hey folks, I need some feedback here. I accidentally shot this video in 1080p (normally I upload 2K footage) and the quality looks bad to me. What's your opinion? Thanks!
Looks great to me. But, I usually watch on an iPad at whatever default “Auto” quality it serves up. I doubt that’s usually the full 2k feed. I’m probably used to 1080.
I made this the other night and used the air fryer instead of frying it in oil. Loved the idea of putting the sauce on later instead of baking it and making it soggy. Delicious!!!
Thank you! Worked out really well! I never had an eggplant before and the taste was definitely a new experience. My husband loved it, I've never seen him wolf down something I made so quickly!
I tried the recipe and it was good and great my wife no longer eats meat and my grandson doesn't eat to much of meat as well they both like it and I like it also will make it again for my wife 👍👍👍👍👍
This was the best most well articulated cooking video I’ve ever watched! Excellent work dude !! Looks awesome, gonna have to ask my partner to make it for me soon
My Aunt Sylvia right off the boat Italian would make her eggplant the same way with no bread crumbs but she would peel the eggplant and slice super thin it was like an eggplant crepe parm. Soooo good. I’m a new follower I’m excited to try many of your recipes🥰 I love how you get right down to business and keep it moving.
As it happens I planned on making egg plant tonight, was checking out recipes here on YT, pretty much decided I’d make it pretty much like I always have, but now I’m going to use your recipe…can’t wait!
Why did it take me this long to find this amazing video. You take one of the most difficult looking meals and show how to make it easy and delicious looking. Thank you.
This was seriously good. Made last night and made my own sauce from Italian crushed tomatoes and it was far superior to that bought in jars. I think the key is the 1/4 slices like you suggest. I fried them in pork lard and they maintained a fairly crispy constituency. Thanks for making this video. I thought the quality was fine!
Omg is all I can say except you are a genius ❤😊 I make this about once a month and I'm drooling it's so delicious. You should be so proud of yourself that people choose you against the hundreds of others out there. I love your style 😅
I tried this a few nights ago and it was outstanding. I want to know if I can fry up my eggplant layers and stack with the cheese then freeze in disposable aluminum pans(1 helping each) to be able to heat it up in oven and if so do I add the sauce before freezing or after if so?
I grew up in an Italian household and my mother who was NOT Italian was the second-best Italian cook min the family. Second only to her Mother in Law Angelina. I never had eggplant parmesan with breadcrumbs until i was an adult. My mother's eggplant was irresistible. The best! Yours looks great! Thanks for the recipe.
I made this recipe for the second time today. End of summer homegrown tomatoes in my sauce. 😋 I followed the recipe to the letter (except for cheese) first time. Tonight I altered the recipe by using only three slices per stack and I added a schmear of sauce on the bottom and middle slices with cheese on top of the sauce. I too recommend low moisture mozzarella. We used slices first time. I really do like this recipe because it isn’t a casserole. It’s simple and fabulous.
4:02 I think you're totally mistaken on that. I've done it both ways and I see a huge difference. For the little effort it takes to salt them let them sit for an hour and rinse them off, it improves the results dramatically.
i have to try this within the next couple of days! Looks fantasic and like extra sauce as well, but even more than you added. LOL thank you for the video!
This is exactly what I was looking for.. very close to wheat we get in carmines 🎉 super happy to see the taste also very close … thank u thank u thank u 🙏
I just made an Afghan eggplant w sauce, grated lemon and plain White yogurt w/o sugar 9+. Now I made yours, added the grated 1/2 Lemon to the sauce 10+. TY
You saved me the trouble of asking this question. It's not a traditional way to bake eggplant parm but I see the logic. Sometimes I find it necessary to ladle the sauce after I bake it if it gets a little to dry...but I need to try his approach. Did you ever give this method a try?
@Viva_la_natura never did try it, but thanks for bringing back to my attention. I just made it the traditional way, and it's good, but it's too wet! Lol
@@contemplate-Matt.G same.! The fresh ladle of sauce at the end is nice. When I was young I worked in italian delis that had fried eggplant cutlets with no sauce for sandwiches. They made their eggplant heros by melting sliced cheese on the cutles and then added a light ladle of sauce on top..then a light bake with the bread, as opposed to stuffing a piece of eggplant parm into bread.. Putting sauce in between the layers changes the relationship between the cutlet and the cheese and it can get either dry or soupy. I am going to try his method this weekend and get back to you..
@@Viva_la_natura"pasta grammar" is a great channel for Italian cooking. Just watched them fry the EP with no egg amd no crumbs. Tried it and it tasted great. From their channel, I now make my own sauce with cherry tommatoes....amazing
@@contemplate-Matt.G thanks for the tip! I know that cherry tomato sauce! Its a summer favorite and with yellow sun golds its even better! Pasta Grammars Sardinian flatbread if insanely good ! Try Mile Zero kitchen and Julian Sisofo! Both great chefs for pizza and pasta..
Update: made this last night, ooooow weeee, good doesn't begin to describe it. Only I salted my eggplant, and added basil flakes to them. Then I substituted provolone for mozzarella (I accidentally bought wrong). I also seasoned my eggs and flour with salt and basil, tiny bit of pepper. I stacked it into one multi layer single serving (whole eggplant). I'm now on my way to the store to buy more ingredients so I can make it for my neighbors.
@@kapeejay I was referring to MamaZu, but you pretty much get the same dish at Edo’s so 👍. I’ve never had the parm at Joe’s. Is it prepared in the same way?
@@KitchenCraftFood I prepared this for dinner the other night. I had never tried eggplant, but my husband told me that he loves it. As it turns out, we sat down to a gourmet meal. Soooo good.
I made this last night the sauce is a keeper for sure, dhydrating the egg plant did little good and may have csused more oil to be absorbed. Next time i will try a different frying technique and less layers but being able to make two portions or as many as needed is great
It's not the bread crumbs salt raw eggplant let sit for 10 min use paper towels to dabb up excess moisture the salt pulls from the slices and boom no mooshy eggplant and you can use bread crumbs
@@rexwater1After it's sliced lay the pieces down on some parchment paper, paper towels or aluminum foil sprinkle the sliced eggplant pieces with salt and let them sit ten minutes. Then dab the slices with paper towels or a cloth to get the excess moisture off the slices of eggplant. Then you can do the egg wash bread them and cook them. Hope I explained that in a way you could comprehend. 😊
@@ShellyshockedYeah. I've never seen anyone do the flour or bread crumbs first, then the egg wash, but his fried up nicely. Don't know which to do now.
Rather than bread and fry the eggplant, simply slice it, brush with some olive oil, season lightly, and toss on a hot grill for a few minutes. The idea is to get some nice grill marks. Flip and cook the other side for a fee minutes. Do not overcook on the grill because the eggplant will finish cooking in the oven. Assemble using the style shown in this video or a more conventional style baked covered with the sauce; your choice. Cook for 20 to 30 minutes in a 350 degree oven. Using grilled eggplant rather than the breaded and fried method gives you more flavor with less calories. Plus it's quicker and easier with reduced mess and no big kettle of used cooking oil. That makes it less expensive too. Finally, leftovers don't turn soggy in the refrigerator so they reheat better.
Hello, I've been making him based on my mom's recipe. She used to breadcrumbs but not everybody does. But we would fill the tray with eggplant once the eggplants cooked then kind of layer things.. So I put some mozzarella cheese on the first layer and then put another layer of eggplant on top of it and maybe on the next layer, add some mozzarella cheese and some sauce and keep layering until you get to the top of the pan but for How we do it, we have multiple layers of mozzarella cheese and sauce. And then we just cut little corners out the way you would cut out lasagna. Either way.... But definitely use Italian bread crumbs besides the flower.
If you have Wondra, use it, but it doesn't provide a huge improvement in texture. There's a lot of sauce and cheese going on in this dish so there's really no way to keep the fried eggplant crispy. Nature of the beast unfortunately.
Thanks for the reply ill stick with plain AP but another question i'm making this tonight and everything says the moisture in the eggplant is the enemy why can't i put it it the dehydrator while i'm making the sause there must be a reason why this isn't done?
@@werties9098 Now that's thinking outside the box! Dehydrating might do the trick. Like myself, most folks don't own a dehydrator so I'm guessing that why it hasn't been suggested. I'm interested to hear how the parm turns out. Please report back!
Hey folks, I need some feedback here. I accidentally shot this video in 1080p (normally I upload 2K footage) and the quality looks bad to me. What's your opinion? Thanks!
Looks great to me. But, I usually watch on an iPad at whatever default “Auto” quality it serves up. I doubt that’s usually the full 2k feed. I’m probably used to 1080.
@@Firethorne Great. Thanks for the info!
Looks good, crappy internet means I'm usually watching at 720p
Great quality and I like how you are experimenting with camera angles. I think less frequent switching while make the video more natural tho👍
2K would be better for viewing on a large screen, but most viewers would never notice.
I made this the other night and used the air fryer instead of frying it in oil. Loved the idea of putting the sauce on later instead of baking it and making it soggy.
Delicious!!!
Excellent video! Made this for my Italian husband and he loved it and even told me to make it for his family! I think that means, success (:
I love that it was baked without the sauce. Instead put on after yum
Yes I said the same thing
Video quality was excellent ... more importantly, your presentation, preparation techniques and recipes are superb! Thank you!
Thank you! Worked out really well! I never had an eggplant before and the taste was definitely a new experience. My husband loved it, I've never seen him wolf down something I made so quickly!
I like how you deconstructed the eggplant parm !
This isn't deconstructed
This is awesome!! Excellent!! Just can't wait to make it!! Thanks for sharing!!
From Kenya
I tried the recipe and it was good and great my wife no longer eats meat and my grandson doesn't eat to much of meat as well they both like it and I like it also will make it again for my wife 👍👍👍👍👍
I just made this and I have to tell you, my husband said he will pay me to make it again tomorrow. 🤣
Awesome!
Made this recipe tonight for the second time and it was just as good as the first time. My family LOVED it! Thank you for sharing it with us!
That’s great news! Thank you sharing and thank you for supporting my channel!
Love this recipe! I’m going to follow your instruction!
I'm trying out cooking this for the first time today. Thanks for the guidance!
Great video and recipe. Thanks very much. The eggplant parm is certainly hard to beat, but so is the way you deliver a recipe!
This was the best most well articulated cooking video I’ve ever watched! Excellent work dude !! Looks awesome, gonna have to ask my partner to make it for me soon
My Aunt Sylvia right off the boat Italian would make her eggplant the same way with no bread crumbs but she would peel the eggplant and slice super thin it was like an eggplant crepe parm. Soooo good. I’m a new follower I’m excited to try many of your recipes🥰 I love how you get right down to business and keep it moving.
Thanks so much for the support and kind words. Much appreciated! I have to say "eggplant crepe parm" sounds fantastic!
Looks like an awesome method. I'll try it tonight.
As it happens I planned on making egg plant tonight, was checking out recipes here on YT, pretty much decided I’d make it pretty much like I always have, but now I’m going to use your recipe…can’t wait!
I am going to try your recipe right now, looks good, thank you!
Great video. Very impressed with the quality of production and the ease of cooking
Sir, you gave me more inspiration I like your style and simplicity explaining recipes the way you do is superb! You have a new friend.
Why did it take me this long to find this amazing video. You take one of the most difficult looking meals and show how to make it easy and delicious looking. Thank you.
Looks amazing! I love how he is straight to the point! Will give this a try. Thank you
“Add a little bit of olive oil to a sauce pot”
Proceeds to pour half the bottle.
Look so yummy I can't wait to go home and make it it looks so easy to eggplant parmesan❤❤❤ thank you for sharing your knowledge with us
so seriously simple and easy, this instruction is also very well done! kudos!
Thanks so much!
That is such a great idea in frying the eggplant I rather make it this way looks good 👍 😊 thank you for sharing
This was seriously good. Made last night and made my own sauce from Italian crushed tomatoes and it was far superior to that bought in jars. I think the key is the 1/4 slices like you suggest. I fried them in pork lard and they maintained a fairly crispy constituency. Thanks for making this video. I thought the quality was fine!
Omg is all I can say except you are a genius ❤😊 I make this about once a month and I'm drooling it's so delicious. You should be so proud of yourself that people choose you against the hundreds of others out there. I love your style 😅
Came back to this again. This is an outstanding eggplant parm! ❤. Give it a try, and if you have a slicer, 3mm is just great for eggplant thickness.
@@johnbocum7591Thanks for the feedback and for the tip on slicing thickness!
Your way of making this was easy and very delicious 🤤 thank you for your videos
You’re very welcome 🙏.
This is the best recipe! I’ve made it 3 times already in 3 weeks!
I tried this a few nights ago and it was outstanding. I want to know if I can fry up my eggplant layers and stack with the cheese then freeze in disposable aluminum pans(1 helping each) to be able to heat it up in oven and if so do I add the sauce before freezing or after if so?
Amazing recipe the family loved it!
So glad!
Great video. Can’t wait to give this a shot tomorrow with a couple of tiny changes.
I will try it ,never made it before, it looks easy, thank you
Happy to share. Hope you enjoy the recipe.
Awesome recipe. Very easy to make. No need for salting before preparing
I just made this! Delicious! Lightly fried. Looks like restaurant quality!
I grew up in an Italian household and my mother who was NOT Italian was the second-best Italian cook min the family. Second only to her Mother in Law Angelina. I never had eggplant parmesan with breadcrumbs until i was an adult. My mother's eggplant was irresistible. The best! Yours looks great! Thanks for the recipe.
Interesting way to do it. Just got some fresh eggplant from the farm. Going to try this for sure. Thx for sharing
Looks beautiful. Gonna give this a try. Thanks my man
Thank you I made this and it was so good. My blood sugar did not go crazy eating it. So many thank you
I made this last night for my husband and he loved it. Thank you
Beautifully explained. Great recipe 👍
Thanks a lot! 😊
First video I have seen from you. Well done!
Hey, thanks!
Love this recipe thank you for sharing just the way I need to know how great this recipe thx so much
I made it tonight, my partner and I loved it, is delicious thanks for the recipe ❤
@@maryblue_1454 thank you for the feedback and for giving it a try!
Making this tonight, omg yummmmm! New sub, looking forward to your videos!
I made this recipe for the second time today.
End of summer homegrown tomatoes in my sauce. 😋
I followed the recipe to the letter (except for cheese) first time.
Tonight I altered the recipe by using only three slices per stack and I added a schmear of sauce on the bottom and middle slices with cheese on top of the sauce. I too recommend low moisture mozzarella. We used slices first time.
I really do like this recipe because it isn’t a casserole. It’s simple and fabulous.
I didn’t even notice 😊. Just watched and this was exactly what I was looking for.
Loved this recipe 👍
We just made this recipe, it turned out fantastic, Thanks!
Wow looks super simple, thanks for the vid, will definitely try it soon!
Thanks!
We cooked it for dinner and it was delicious.
4:02 I think you're totally mistaken on that. I've done it both ways and I see a huge difference. For the little effort it takes to salt them let them sit for an hour and rinse them off, it improves the results dramatically.
i have to try this within the next couple of days! Looks fantasic and like extra sauce as well, but even more than you added. LOL thank you for the video!
Just made it your style. Turned out really nicely. Thank you:))
This is exactly what I was looking for.. very close to wheat we get in carmines 🎉 super happy to see the taste also very close … thank u thank u thank u 🙏
I just made an Afghan eggplant w sauce, grated lemon and plain White yogurt w/o sugar 9+.
Now I made yours, added the grated 1/2 Lemon to the sauce 10+. TY
Enjoyed the video. Good job. Thanks for saving me time & money.
I love baked food. I’m making sure my husband stays healthy
This is pretty much the way my Italian husband made this! His sister used breadcrumbs, but I liked his method with the flour better!
It’s Looks Real! You don’t look digitally touched like most content! 👍🏾💚 God Bless
I am trying this tonight! Looks awesome
Made this tonight. It is super good!
Great recipe. I enhanced the sauce by adding mushrooms. Maybe the best eggplant Parm I've ever had
Another homerun!! Thank you…
looks so good
Exactly the way I like it! 😋😋😋
The dish looks really cheesy and delicious 😋
Yes indeed!
Definitely a solid recipe... I'm here getting it again because the wife absolutely loved it..fyi
Was gonna ask why no salt to extract the water but a no-sauce bake obviously keeps it from getting soupy. Will definitely try this
You saved me the trouble of asking this question. It's not a traditional way to bake eggplant parm but I see the logic. Sometimes I find it necessary to ladle the sauce after I bake it if it gets a little to dry...but I need to try his approach. Did you ever give this method a try?
@Viva_la_natura never did try it, but thanks for bringing back to my attention. I just made it the traditional way, and it's good, but it's too wet! Lol
@@contemplate-Matt.G same.! The fresh ladle of sauce at the end is nice. When I was young I worked in italian delis that had fried eggplant cutlets with no sauce for sandwiches. They made their eggplant heros by melting sliced cheese on the cutles and then added a light ladle of sauce on top..then a light bake with the bread, as opposed to stuffing a piece of eggplant parm into bread.. Putting sauce in between the layers changes the relationship between the cutlet and the cheese and it can get either dry or soupy. I am going to try his method this weekend and get back to you..
@@Viva_la_natura"pasta grammar" is a great channel for Italian cooking. Just watched them fry the EP with no egg amd no crumbs. Tried it and it tasted great. From their channel, I now make my own sauce with cherry tommatoes....amazing
@@contemplate-Matt.G thanks for the tip! I know that cherry tomato sauce! Its a summer favorite and with yellow sun golds its even better! Pasta Grammars Sardinian flatbread if insanely good ! Try Mile Zero kitchen and Julian Sisofo! Both great chefs for pizza and pasta..
Thanks so much. Mom always made this, but, I wanted to see how others make it.
Very nicely explained, ❤ and like it.
Update: made this last night, ooooow weeee, good doesn't begin to describe it.
Only I salted my eggplant, and added basil flakes to them.
Then I substituted provolone for mozzarella (I accidentally bought wrong).
I also seasoned my eggs and flour with salt and basil, tiny bit of pepper.
I stacked it into one multi layer single serving (whole eggplant).
I'm now on my way to the store to buy more ingredients so I can make it for my neighbors.
Just curious which RVA restaurant you are referring to at the end?
Sounds like you might know. Care to take a guess? 🙂
@@KitchenCraftFood hmmm. Joe’s inn and Edo’s are the two places with eggplant parm that come to mind.
@@kapeejay I was referring to MamaZu, but you pretty much get the same dish at Edo’s so 👍. I’ve never had the parm at Joe’s. Is it prepared in the same way?
@@KitchenCraftFood RIP mama zu. I’ve also never had the parm at Joe’s.
@@kapeejay Most every meal I had there was fantastic. Sad to see it close.
Hey, I can do that. Thank you for the recipe. Pairing with chicken breast?
You're welcome! Chicken breast? Sure, why not!
@@KitchenCraftFood I prepared this for dinner the other night. I had never tried eggplant, but my husband told me that he loves it. As it turns out, we sat down to a gourmet meal. Soooo good.
Look. So. Great. and yummy. Thank you
Great job great video!! Thanks!!❤
Yum I'm definitely going to make this tomorrow
I made this last night the sauce is a keeper for sure, dhydrating the egg plant did little good and may have csused more oil to be absorbed. Next time i will try a different frying technique and less layers but being able to make two portions or as many as needed is great
Air fryer?
@@KitchenCraftFood i saw version from test kitchen? that is very similar method so ill make a few adjustments, don't have an air fryer yet!
@@werties9098 me neither. I’ve run out of room for new equipment!
Definitely about to follow this recipe! 😊
Hope you like it!
OMG THIS IS AMAZING
Omg this looks delicious. Perfect and so easy.
Looks wonderful making it tomorrow just purchased two eggplants thanks for the sauce recipe too !
Awesome. Let me know what you think!
It's not the bread crumbs salt raw eggplant let sit for 10 min use paper towels to dabb up excess moisture the salt pulls from the slices and boom no mooshy eggplant and you can use bread crumbs
Yes! My Italian friend gave me this tip
At what point would you use? After the eggwash??
@@rexwater1After it's sliced lay the pieces down on some parchment paper, paper towels or aluminum foil sprinkle the sliced eggplant pieces with salt and let them sit ten minutes. Then dab the slices with paper towels or a cloth to get the excess moisture off the slices of eggplant. Then you can do the egg wash bread them and cook them. Hope I explained that in a way you could comprehend. 😊
@@Shellyshocked thank you!😊
@@ShellyshockedYeah. I've never seen anyone do the flour or bread crumbs first, then the egg wash, but his fried up nicely. Don't know which to do now.
Trying this now. 😊
What if k don’t cook with salt what can I replace the sauce with
Actually looks easy and tasty
Dude that looks amazing
Rather than bread and fry the eggplant, simply slice it, brush with some olive oil, season lightly, and toss on a hot grill for a few minutes. The idea is to get some nice grill marks. Flip and cook the other side for a fee minutes. Do not overcook on the grill because the eggplant will finish cooking in the oven. Assemble using the style shown in this video or a more conventional style baked covered with the sauce; your choice. Cook for 20 to 30 minutes in a 350 degree oven.
Using grilled eggplant rather than the breaded and fried method gives you more flavor with less calories. Plus it's quicker and easier with reduced mess and no big kettle of used cooking oil. That makes it less expensive too. Finally, leftovers don't turn soggy in the refrigerator so they reheat better.
Incredible! I’m so excited phenom
Hello, I've been making him based on my mom's recipe. She used to breadcrumbs but not everybody does. But we would fill the tray with eggplant once the eggplants cooked then kind of layer things.. So I put some mozzarella cheese on the first layer and then put another layer of eggplant on top of it and maybe on the next layer, add some mozzarella cheese and some sauce and keep layering until you get to the top of the pan but for How we do it, we have multiple layers of mozzarella cheese and sauce. And then we just cut little corners out the way you would cut out lasagna. Either way.... But definitely use Italian bread crumbs besides the flower.
Very healthy recipe
Thanks looks good . I like to have a little pasta with that..and a glass of Red Wine,😍
yum will try this recipe, had so many eggplant 🍆 in our garden
The simplicity of this recipe has changed my life 😂
Which restaurant makes this? I'm overdue for a visit to Richmond.
I was referring to Mama Zu, but unfortunately they closed. You can still get it at Edo’s or 8 1/2 though!
Delicious!
Amazing eggplant parmigiana!
Would Wandra flour be a good choice here?
If you have Wondra, use it, but it doesn't provide a huge improvement in texture. There's a lot of sauce and cheese going on in this dish so there's really no way to keep the fried eggplant crispy. Nature of the beast unfortunately.
Thanks for the reply ill stick with plain AP but another question i'm making this tonight and everything says the moisture in the eggplant is the enemy why can't i put it it the dehydrator while i'm making the sause there must be a reason why this isn't done?
@@werties9098 Now that's thinking outside the box! Dehydrating might do the trick. Like myself, most folks don't own a dehydrator so I'm guessing that why it hasn't been suggested. I'm interested to hear how the parm turns out. Please report back!