Let me start by saying that I am not an eggplant kinda guy. But I do like eggplant parm. Doctor said to start eating right. Got great eggplants at the green market and found this recipe. Wanted baked, not fried. This was the BEST eggplant parm I have ever had and everyone that ate it with me agreed. Cannot wait to get more eggplants at the market! Thanks!
I made this for the first time yesterday, it was amazing. However I tweaked it a bit. #1 I added grated parmesan to my bread crumb mixture and extra salt n pepper, # 2 I added fresh shredded parmesan , and only only 1 eggplant and 4 eggs... I was perfect thanks for the recipe 😊💙👏👏👏👏
Your recipe tweaked sounds much better than this plain one. I'm going to make it your way today Yes I usually use Progresso bread crumbs but add in a bit more cheese. 😉
Im making this today for the first time, except with a few twists. I used the italian seasoned bread crumbs, and added the parm cheese, garlic powder and Mrs. Dash (purple top) to the breadcrumbs, mixed well. At the end, I used mozzarella, provolone, and pepper jack cheeses. Smells so good cant wait to eat!
Just had a newborn and currently on paternity leave. My wife is tending to our newborn and suddenly I became a masterchef. Trying this recipe tonight, wish me luck.
I watched w no volume. I just realized where I went wrong lol the 2nd pan...but..20 mins and I'm sure it'll be just as good ;) #anxiouslywaitingdeliciosness!!!! CONGRATS ON THE BAMBINO🎀
Great recipe! A few modifs I made: -Substitute Cheddar or Mozzarella as Parmesan is not officially Kosher/Halal. -Pre grill the eggplant slices in a panini grill, as eggplant needs alot of cooking to taste good -use 2 eggs to reduce the risk of the bad egg smell. Add milk if not enough liquid.
This looks amazing - literally making it RIGHT now. bought 3 egg plant ... for 4 people... um, that was WAY too much. it filled up a gigantic chef size baking sheet plus a standard cookie sheet and had 3 slices leftover that i had no room for. 2 is enough. LOVE Your video ... a 4 minute recipe instruction is just my speed, even 3 min is great - any longer than that i just can't even watch it - this is perfect. i doctor'ed up the gravy - sauteed whole head of garlic first, added herbs ... can't wait .. it's in the oven now "getting all bubbly" thank you! If my 10 yr old and 12 yr old like "egg plant" you are going to be my hero (I also added parm to my bread crumb mixture like i do with chicken parm).
Note - the written instructions are missing the step of RINSING the eggplant slices after the one hour of salting. Love the recipe, this is my preferred way to make the dish, hate the hassle of frying and this is healthier! BE SURE TO RINSE!
I made this recipe today for dinner and it was amazing. So delicious. My husband is not a fan of eggplant yet he really enjoyed today’s meal. I can’t thank you enough. 🤗
Your recipe looks yummy. I make mine a little different. I like my eggplant peeled. I bake them breaded with oil on a cookie sheet. I store them in a container in the fridge. When we want it we take them out separate and add the sauce and mozzarella cheese on each piece. Heat it up in microwave. This way it seems to work for us. I do enjoy your videos.
Tried this recipe and it worked out great. Tasted great. All of it was ate over two days. Egg plant may not be for everyone but I think if more people were willing to try it they might like it. It’s a healthy alternative and a great dish for vegetarians
Just made this, was amazing, crispy, cheesy, so good! I added fresh basil, fresh oregano, thyme and grated Parmesan to the breadcrumb mixture. I love that you don’t need to fry these in oil. I did add a drizzle of EVOO after it was cooked and out of the oven. Thank you for this version! ❤️
I love to cook and I’ve always been a 30 minute cook. Living aboard a boat for 10 years and now in a house for three years I saw this video and it struck me as something delicious. I do not have a working oven so I’m doing mine on the grill. And it’ll be done in about 20 minutes can’t wait.
I made this for me and a friend and it is delicious! I really liked the learning about salting the slices and pre-baking. those 2 steps really made a huge difference. Thanks for this recipe.
I made it with a few changes. I dipped and bathed the slices, then sautéed the egg plant. I stacked the slices and put marinara sauce and parmigiano in-between the slices. Then baked for 20 min, then added mozzarella on top and baked 10 minutes more. Was excellent!
Thank you so much. Love that you didn't drown it in sauce. Makes it so mushy. This recipe is so yummy. A great hit . God bless you. You have saved me many times with your recipes. And I love how professional you are. Always neat and clean and polite. Goes along way with me.
I made this recipe today and it turned out delicious. I only did 1 eggplant so I decreased the measurements to 1/3. I had a lot of the flour and breadcrumb mixture left. Just and fyi, in case you are in the same position as me and feel bad throwing away. Also, the skin on the eggplant was very hard and after readijg comments i realized that's just how it tastes. Next time i will peel to see if I like it more. Other than that, this recipe is DELICIOUS!!
Hello. Have you tried this recipe with the skin off. Funny thing, I dont recall anyone ever mentioning to do so. How wazzit? Maybe I will try it part with skin & without. There's got to be 'a reason why'. Thanx, I had kinda wondered about this issue. Peace
You all gave negative feedback and it isn’t right. I made this recipe for a party and it was great. Who cares if her eggs were not mixed to your satisfaction?Thank You so much for your efforts to give me this recipe. Happy new year!❤️
I am Italian so I make this all the time. You salt and squeeze it with a weight. The water comes out overnight. You fry the eggplant before putting sauce on it.
I’m sure she knows that the traditional way is frying, she’s just trying to show you healthy alternative. My grandparents were all Sicilian. And yes my grandma used to soak the eggplant in salt water and then squeeze it out and pat it dry before she fried it. I watched this video because I was interested to see if you could get crispy eggplant baking it. We put several layers of cheese and sauce and stagger the layers so it comes out looking more like a lasagna. Not an Egg McMuffin. But I got some ideas from this so I appreciate the video.
Thank you for the recipe! My young son who doesn’t typically like vegetables like eggplant ate it and actually enjoyed it. He said The biggest compliment because I rarely cook. That it was as good as Babcia aka grandma cooks. Thank you!! Was very easy recipe!!!
My family (most) prefer to peel the skin, it's tough and bitter, usually. Try it both ways to see if you like the skin. I don't, it's tough, flavor-wise it doesn't bother me.
I stripe peel for any eggplant dish. thanks to chefs for sharing this wonderful dish this recipe will help me to prepare for my vegetarian friends. Love it
don't complain appreciate, she is generous in producing a high quality video for a cooking lesson for you to enjoy a successful cooking experience, get over yourself your not nice
I do mine somewhat simular. But i put a slice of tomato in between them with the marinara. Sometimes frying the eggplant first to get a crunchier crust
I’m not sure if I did something wrong but the first time i made this it came out of the oven looking spectacular, but the eggplant was not soft, but tough. I tried to rebake it for a really long time and it was still tough (as if it was not cooked through). So sad to say it was a flop for me. I decided to give this another try. This time I fried it after dredging, and then after assembling, I baked it. It came out fantastic! Nice and soft and delicious. My husband asked me what I did different. I told him I fried it and then baked it. This is the way I’ll make this dish from now on.
I tried this Recipe & it turned out Amazing 😍 You hardly even get the taste of the eggplant, it's hard to figure out what's gone in. As I am a vegetarian, I dipped them in a bowl of all purpose flour mixed with water & herbs & then dipped it into the bread crumbs. Skioped the egg. Turned out equally Good 😀 The whole cheese layer on top started turning reddish brown. The basil really adds great flavour. Thank you for this Amazing Recipe ❤️
I saw some beautiful eggplants in my local store and bought a couple. Then went online and found your recipe for eggplant parmesan. The video is EXCELLENT and made the recipe yesterday. It turned out fantastic ( better than a restaurant !! ) Now I have another dish to impress guest with. Thank you for your dedication, you now have another subscriber and can't wait to try more of your great recipes.
my dad has the beetus and needs to eat healthier so i got an eggplant, wanting to try this recipe soon. Edit: I just made this recipe today and it is delish. I had to replace the mozzarella cheese for provolone just toget the melty cheese but the breading, seasoning and extracting the bitterness was perfect!
Thank you for this vid I am growing eggplant in my garden because I love this dish when I use to go out to eat now I enjoy making dishes for my family and growing my garden
Mine is about to go into the oven. I used two large eggplants. Did not peel them or sold them as I've used this type before and they are not bitter. Baked my breaded eggplant for 35 minutes total on 350.. next time I'll do 400 f for 10 to 12 minutes per side. I shredded 12 oz of mozzarella cheese made my own marinara sauce I also added some leftover ground beef pasta sauce to my marinara sauce. To the marinara I added garlic powder and half tsp of Italian seasoning and basil
As you said I laid them exactly as you explained perhaps putting about five tablespoons of marinara on the bottom of large oval Pyrex dish. And proceeded with the recipe as you explain mine did not form little sandwiches but were spread out in layers over each other I did not drown everything in the sauce left little spaces of white mozza peeping through. About to go into a 400 degree oven looks like it would easily feed five or six people and more if there were a couple of other dishes on the table
Eggplant, when fried absorbs so much oil. This is so wonderful, I loved baked versions of rich and oily food. Everything you make looks so delicious. Your cinnamon apple cake I made 3 times already and shared with neighbors and colleagues
@DarkAppleSith Peanut is fine, but I use corn oil these days for deep frying. And , 380°-410° F. That said, I have baked the eggplant as well. It's much lighter that way, but can be dry if it is over-baked even slightly.
baking the eggplant instead of frying in oil makes a crisper casserole. I've been doing that for years. I was taught to fry it and it was always "mucky", Thanks for an awesome vid !
Made this and have some thoughts, I'd definitely double or even triple the salt and pepper in the flour and maybe even add some cayenne or something. Also don't cheap out on the mozarella, maybe even go for ricotta instead as if you use as much mozarella as in the vid and it's a bland brand it'll just be a cheesefest. Also way more marinara
2nd time making this in this last month. Excellent. The family really enjoys this dish. Makes the covid shelter-at-home experience seem a little further away when we can enjoy a treat such as this meal. Thanks!
Used this recipe tonight and it was a hit! Been trying as many eggplant parm recipes as I can to discover my ideal one and this was great info for me to use in my kitchen experiments!
Been looking for an eggplant recipe. This looks so good, & simple to make. Will definitely try, thank you. Also, when first salting the eggplants on the paper towels, is salting one side good enough, or do you have to salt both sides to remove the bitterness?
I loved the way you explained it... slowly and step by step, I just finished doing this recipe for dinner..WOW my kids and husband loved it. They actually told me to save this recipe... the important thing is to be explained good let’s not worry if she changed the pan or anything else...thanks for the good recipes.
@@Thestayathomechef Greetings, how are you, I posted your ingredients because today I have a job interview where, I have to do a demo as an instructor, and I would like to easily access this information if I need to, and hopefully I will get the position and refer my future students to this channel for lectures where they can see a quick snipplet of your recipe as well as the entire one in your description
Oh my YES! I love eggplant parmesan, but I have never cooked it before. We have a great supply of the long eggplant from the garden and this was a little bit if work, but turned out wonderful. The wife and I loved it and two containers will go in the freezer for fall meals.
LaLa Smith I think your idea of Baking the eggplant with olive oil is probably a good idea ... number one, it adds a healthy fat to offset all the cheese fat, and number two, since it IS baked instead of traditionally fried, the olive oil seems like it would make it less dry which I read many comments saying theirs came out dry. So I am gonna try this recipe but I will be using your suggestion. Thank you and blessings 💜
Waiting by the oven 😋 my first eggplant parm 🤞🏻 I don’t know follow the recipe but instead of baking i fried eggplant and put extra mozzarella on top 🙏
Great recipe, I was looking for a baked eggplant parm I didn’t want all the oil in the eggplant. It takes a bit longer than 20 mins to brown the eggplant though I went about 15 mins each side but it could just be my oven. I am just about to start layering it and putting it in the oven. I’m sure it’s going to be excellent.
I made this recipe tonight and definitely recommend it. Fried eggplant is good, but roasted eggplant is better. No slaving away at the stove flipping and maybe even burning your wrists with hot oil. I've made this dish before but not layered like here. Also, I used milk instead of egg because I do not like the eggy taste or texture. Came out just fine but I assume egg adds to the crisp. Overall great dish!!!
This looks very yummy - going to have to try it. I normally cut the eggplant a lot thinner to get more layers out of it and use less mozzarella. Parmigiana for dinner it is :)
Using flour is Sicilian style eggplant Parmesan. Using italian breadcrumbs is Neapolitan (Naples) eggplant parmesan style, that's what I use , that's the only difference - just a FYI
I love eggplants!!! I’m so glad I came across your recipe! I really like how simple and clear your instructions are! Making this for Sunday dinner tomorrow and I’m so excited😀 Thank you for sharing!!!!
this is best and easy recipe no oil thank you so much the only question i have can i use any other cheeses like provolone , fresh asiago fresco or simple mild cheddar cheese? thanks
Let me start by saying that I am not an eggplant kinda guy. But I do like eggplant parm. Doctor said to start eating right. Got great eggplants at the green market and found this recipe. Wanted baked, not fried. This was the BEST eggplant parm I have ever had and everyone that ate it with me agreed. Cannot wait to get more eggplants at the market! Thanks!
Glad you gave it a try (:
It look delicious. I'm wanting to try it myself.
Thanks for letting us know you like it! It's hard to know if a recipe will turn out to my liking.
First you fry it then you bake it
eggplant guy
I made this for the first time yesterday, it was amazing. However I tweaked it a bit. #1 I added grated parmesan to my bread crumb mixture and extra salt n pepper, # 2 I added fresh shredded parmesan , and only only 1 eggplant and 4 eggs... I was perfect thanks for the recipe 😊💙👏👏👏👏
Sounds good. I'm going to try that.
Your recipe tweaked sounds much better than this plain one. I'm going to make it your way today
Yes I usually use Progresso bread crumbs but add in a bit more cheese. 😉
Im making this today for the first time, except with a few twists. I used the italian seasoned bread crumbs, and added the parm cheese, garlic powder and Mrs. Dash (purple top) to the breadcrumbs, mixed well. At the end, I used mozzarella, provolone, and pepper jack cheeses. Smells so good cant wait to eat!
Just had a newborn and currently on paternity leave. My wife is tending to our newborn and suddenly I became a masterchef. Trying this recipe tonight, wish me luck.
I watched w no volume. I just realized where I went wrong lol the 2nd pan...but..20 mins and I'm sure it'll be just as good ;)
#anxiouslywaitingdeliciosness!!!!
CONGRATS ON THE BAMBINO🎀
This came out surprisingly great. Delicious yet light.
Congratulations on your new baby! Hats off to you for trying these fabulous recipes and taking on the responsibility of cooking!!
Congratulations on your baby!
What a good father and husband!
I love that the eggplant was not frIed, but baked after dipping in flour etc.
MUCH LIGHTER AND HEALTHIER THIS WAY!!!
THANK YOU!!!!
I made this for my mum. I'm 13 with 0 cooking experience and this was very easy. Mum liked it a lot :)
Great recipe! A few modifs I made:
-Substitute Cheddar or Mozzarella as Parmesan is not officially Kosher/Halal.
-Pre grill the eggplant slices in a panini grill, as eggplant needs alot of cooking to taste good
-use 2 eggs to reduce the risk of the bad egg smell. Add milk if not enough liquid.
This looks amazing - literally making it RIGHT now. bought 3 egg plant ... for 4 people... um, that was WAY too much. it filled up a gigantic chef size baking sheet plus a standard cookie sheet and had 3 slices leftover that i had no room for. 2 is enough. LOVE Your video ... a 4 minute recipe instruction is just my speed, even 3 min is great - any longer than that i just can't even watch it - this is perfect. i doctor'ed up the gravy - sauteed whole head of garlic first, added herbs ... can't wait .. it's in the oven now "getting all bubbly" thank you! If my 10 yr old and 12 yr old like "egg plant" you are going to be my hero (I also added parm to my bread crumb mixture like i do with chicken parm).
Note - the written instructions are missing the step of RINSING the eggplant slices after the one hour of salting. Love the recipe, this is my preferred way to make the dish, hate the hassle of frying and this is healthier! BE SURE TO RINSE!
Just made this dish using fresh eggplant and basil from the garden. I've never cooked in my life. I followed this step by step and it was perfection!
I made this recipe today for dinner and it was amazing. So delicious. My husband is not a fan of eggplant yet he really enjoyed today’s meal. I can’t thank you enough. 🤗
Your recipe looks yummy. I make mine a little different. I like my eggplant peeled. I bake them breaded with oil on a cookie sheet. I store them in a container in the fridge. When we want it we take them out separate and add the sauce and mozzarella cheese on each piece. Heat it up in microwave. This way it seems to work for us. I do enjoy your videos.
Tried this recipe and it worked out great. Tasted great. All of it was ate over two days. Egg plant may not be for everyone but I think if more people were willing to try it they might like it. It’s a healthy alternative and a great dish for vegetarians
Glad to hear this (: plus I am with you! eggplant is worth a try.
Lol did anyone else notice when she beat the eggs, they just spun around in the bowl unbroken for the full shot?
I did. Maybe the eggs had been frozen and weren't fully thawed. Who knows, but strange.
That annoyed the hell out of me
Also what she put the eggplant in to bake wasn't what was shown. It was a different color baking dish came out
I waited for it just because of your comment.. 😂
#WorthIt
LOL, you made me go back and look. Yep just spinning around. does look good when done though.
Just made this, was amazing, crispy, cheesy, so good! I added fresh basil, fresh oregano, thyme and grated Parmesan to the breadcrumb mixture. I love that you don’t need to fry these in oil. I did add a drizzle of EVOO after it was cooked and out of the oven. Thank you for this version! ❤️
Did adding a drizzle of EVOO help with anything? Did you add it to just the baked eggplant rounds or when the final dish came out?
I love to cook and I’ve always been a 30 minute cook. Living aboard a boat for 10 years and now in a house for three years I saw this video and it struck me as something delicious. I do not have a working oven so I’m doing mine on the grill. And it’ll be done in about 20 minutes can’t wait.
Gracias doctor por Esa bella enseñanza lo ponder en practica Dios lo bendiga. ❤😊
I made this for me and a friend and it is delicious! I really liked the learning about salting the slices and pre-baking. those 2 steps really made a huge difference. Thanks for this recipe.
I’ve made this recipe twice and it’s a hit every time. Both times I only used 1 eggplant. It was plenty for two people.
I made it with a few changes. I dipped and bathed the slices, then sautéed the egg plant. I stacked the slices and put marinara sauce and parmigiano in-between the slices. Then baked for 20 min, then added mozzarella on top and baked 10 minutes more. Was excellent!
I made this and it worked out well. Couple days later I used the leftovers for egg plant grinders.
Thank you so much. Love that you didn't drown it in sauce. Makes it so mushy. This recipe is so yummy. A great hit . God bless you. You have saved me many times with your recipes. And I love how professional you are. Always neat and clean and polite. Goes along way with me.
I made this recipe today and it turned out delicious. I only did 1 eggplant so I decreased the measurements to 1/3. I had a lot of the flour and breadcrumb mixture left. Just and fyi, in case you are in the same position as me and feel bad throwing away. Also, the skin on the eggplant was very hard and after readijg comments i realized that's just how it tastes. Next time i will peel to see if I like it more. Other than that, this recipe is DELICIOUS!!
Hello. Have you tried this recipe with the skin off. Funny thing, I dont recall anyone ever mentioning to do so. How wazzit? Maybe I will try it part with skin & without. There's got to be 'a reason why'. Thanx, I had kinda wondered about this issue. Peace
@@cynthiaepps375 I have not had a chance to make it without skin yet. I will leave a comment once I make it this way. But your idea also sounds great!
You all gave negative feedback and it isn’t right. I made this recipe for a party and it was great. Who cares if her eggs were not mixed to your satisfaction?Thank You so much for your efforts to give me this recipe. Happy new year!❤️
You've done it again, chef. I've made this twice now in the last 3 weeks. Easy and delicious. Thank you🤗
I am Italian so I make this all the time. You salt and squeeze it with a weight. The water comes out overnight. You fry the eggplant before putting sauce on it.
Joanne King that's how my Untie always made it. :0)
Thanks that would be much better.
Correct
Joanne King that’s how my neighbour made it
I’m sure she knows that the traditional way is frying, she’s just trying to show you healthy alternative. My grandparents were all Sicilian. And yes my grandma used to soak the eggplant in salt water and then squeeze it out and pat it dry before she fried it. I watched this video because I was interested to see if you could get crispy eggplant baking it. We put several layers of cheese and sauce and stagger the layers so it comes out looking more like a lasagna. Not an Egg McMuffin. But I got some ideas from this so I appreciate the video.
I made it and it turned out great. But I sliced and steamed the eggplant first to keep the skin tender.
Thank you for the recipe! My young son who doesn’t typically like vegetables like eggplant ate it and actually enjoyed it. He said The biggest compliment because I rarely cook. That it was as good as Babcia aka grandma cooks. Thank you!! Was very easy recipe!!!
My family (most) prefer to peel the skin, it's tough and bitter, usually. Try it both ways to see if you like the skin. I don't, it's tough, flavor-wise it doesn't bother me.
I stripe peel for any eggplant dish. thanks to chefs for sharing this wonderful dish this recipe will help me to prepare for my vegetarian friends. Love it
I have never had eggplant parm before. Actually never even had eggplant. This blew me away. 10/10 amazing
don't complain appreciate, she is generous in producing a high quality video for a cooking lesson for you to enjoy a successful cooking experience, get over yourself your not nice
I love cooking now because of her!
I made this a year ago and my family and i loved it! it was so freaking good and i never try new recipes but this…new level 10/10
Glad you liked it!!
I do mine somewhat simular. But i put a slice of tomato in between them with the marinara. Sometimes frying the eggplant first to get a crunchier crust
Tried this recipe tonight, it was absolutely GREAT ! Hubby said it was our number 1 meal this year. Making again this week 😆
I’m not sure if I did something wrong but the first time i made this it came out of the oven looking spectacular, but the eggplant was not soft, but tough. I tried to rebake it for a really long time and it was still tough (as if it was not cooked through). So sad to say it was a flop for me. I decided to give this another try. This time I fried it after dredging, and then after assembling, I baked it. It came out fantastic! Nice and soft and delicious. My husband asked me what I did different. I told him I fried it and then baked it. This is the way I’ll make this dish from now on.
I remember my Italian neighbour made this every Christmas and I couldn’t taste the eggplant it was so good
I tried this Recipe & it turned out Amazing 😍 You hardly even get the taste of the eggplant, it's hard to figure out what's gone in. As I am a vegetarian, I dipped them in a bowl of all purpose flour mixed with water & herbs & then dipped it into the bread crumbs. Skioped the egg. Turned out equally Good 😀 The whole cheese layer on top started turning reddish brown. The basil really adds great flavour. Thank you for this Amazing Recipe ❤️
Did anyone notice the pan at the end is not the same she put in the number of eggplant slices weren’t the same either
Thanks, yes I noticed
Yep, I noticed
You’re very bored
I made it, came out amazing. I used local purple and white eggplants and combo of mozzarella and ricotta. Big hit!
Sounds great!
great recipe, but a little dry. I would just add a little more marinara sauce.
I saw some beautiful eggplants in my local store and bought a couple. Then went online and found your recipe for eggplant parmesan. The video is EXCELLENT and made the recipe yesterday. It turned out fantastic ( better than a restaurant !! ) Now I have another dish to impress guest with. Thank you for your dedication, you now have another subscriber and can't wait to try more of your great recipes.
my dad has the beetus and needs to eat healthier so i got an eggplant, wanting to try this recipe soon. Edit: I just made this recipe today and it is delish. I had to replace the mozzarella cheese for provolone just toget the melty cheese but the breading, seasoning and extracting the bitterness was perfect!
Thank you for this vid I am growing eggplant in my garden because I love this dish when I use to go out to eat now I enjoy making dishes for my family and growing my garden
This recipe looks easy and I can’t wait to use my home grown patio eggplant.
Back again. It is soooooo good. Don't leave out the fresh basil. It MAKES this dish.
(: Thanks for the feed back
Mine is about to go into the oven. I used two large eggplants. Did not peel them or sold them as I've used this type before and they are not bitter. Baked my breaded eggplant for 35 minutes total on 350.. next time I'll do 400 f for 10 to 12 minutes per side. I shredded 12 oz of mozzarella cheese made my own marinara sauce I also added some leftover ground beef pasta sauce to my marinara sauce. To the marinara I added garlic powder and half tsp of Italian seasoning and basil
As you said I laid them exactly as you explained perhaps putting about five tablespoons of marinara on the bottom of large oval Pyrex dish. And proceeded with the recipe as you explain mine did not form little sandwiches but were spread out in layers over each other I did not drown everything in the sauce left little spaces of white mozza peeping through. About to go into a 400 degree oven looks like it would easily feed five or six people and more if there were a couple of other dishes on the table
Instead of paper towels I just use kitchen towels. I only use like one paper towel roll a year now basically just for icky messes and deep frying.
Eggplant, when fried absorbs so much oil. This is so wonderful, I loved baked versions of rich and oily food. Everything you make looks so delicious. Your cinnamon apple cake I made 3 times already and shared with neighbors and colleagues
Thanks for the support!
I agree. It takes so much oil. O e has to keep adding oil. This food appears very clean.
I deep fry my eggplant instead of baking. If your oil is hot enough , they will not be oily or absorb the oil.
@DarkAppleSith Peanut is fine, but I use corn oil these days for deep frying. And , 380°-410° F. That said, I have baked the eggplant as well. It's much lighter that way, but can be dry if it is over-baked even slightly.
I did mine in the air fryer
baking the eggplant instead of frying in oil makes a crisper casserole. I've been doing that for years. I was taught to fry it and it was always "mucky", Thanks for an awesome vid !
Made this and have some thoughts, I'd definitely double or even triple the salt and pepper in the flour and maybe even add some cayenne or something. Also don't cheap out on the mozarella, maybe even go for ricotta instead as if you use as much mozarella as in the vid and it's a bland brand it'll just be a cheesefest.
Also way more marinara
Thanks for the tip
Can we use ricotta and mozzarella in the same dish?
@@b-broderick yes
Well done ! This is the exact way I've been making eggplant parm for about 40 years and it's a hit at my dinner parties every time. Thankyou!
I've made this several times now. It has become a favorite in our house. Thank you!
Great to hear!
Have you ever frozen it?
2nd time making this in this last month. Excellent. The family really enjoys this dish. Makes the covid shelter-at-home experience seem a little further away when we can enjoy a treat such as this meal. Thanks!
Made this last night and even my kids loved it. So delicious! Wow.
Added sauteed onion and tomato. Topped it with sour cream to eat. Delicious!
Happy it turned out great for you (:
I tried this tonight and it was the first time I’ve had success with eggplant. My kids loved it!!!! Thank you!!
The looks she gives right before she puts it in the oven. Thanks for this recipe
Used this recipe tonight and it was a hit! Been trying as many eggplant parm recipes as I can to discover my ideal one and this was great info for me to use in my kitchen experiments!
Happy you gave it a try (:
Thank you so much for including the ingredients and directions/instructions into the description: super helpful!!
Glad it was helpful!
first time we ever made eggplant. Home Chef, thank you!! it was so delicious. it was so easy. kids enjoyed it too!
Love how detailed and too the point you were in the video.
Glad to hear you liked the video (:
Perfect success! Just wrapped up this recipe and my family devoured it! Thank you for your channel.
You are so welcome!
I've been learning new dishes and this one was an absolute hit with the family, thanks for sharing!
You are so welcome!
It's good?
Thank you I can't wait to try this.love your recipes! How can someone look at a video and judge that it's not cooked enough?
Made this and it was sooo yummy, hubby who’d never wanted to try eggplant LOVED it!
Glad you liked it!!
Did this tonight....AMAZING!!! The BEST eggplant parm we have ever had! Thanks so much!
Glad you liked it!!
Been looking for an eggplant recipe. This looks so good, & simple to make. Will definitely try, thank you. Also, when first salting the eggplants on the paper towels, is salting one side good enough, or do you have to salt both sides to remove the bitterness?
One side is good enough.
Be sure to get a eggplant that has stripes on the end, not spots. 😉
Made the egg plant tonight and loved it. Added some cream cheese and muenster cheese to each egg plant sandwich, Crazy good!
I loved the way you explained it... slowly and step by step, I just finished doing this recipe for dinner..WOW my kids and husband loved it. They actually told me to save this recipe... the important thing is to be explained good let’s not worry if she changed the pan or anything else...thanks for the good recipes.
You are welcome!
INGREDIENTS
3 large eggplants
1 teaspoon salt
1 cup all purpose flour
1 teaspoon salt
¼ teaspoon pepper
2 large eggs
1 cup panko bread crumbs
1 cup Italian style bread crumbs
1 teaspoon garlic powder
2 cups marinara sauce
8 ounces fresh mozzarella, sliced
¼ cup chopped fresh basil
1/2 cup freshly grated parmesan cheese
The written recipe is included in the video description. No need to copy and paste in the comments.
@@Thestayathomechef Greetings, how are you, I posted your ingredients because today I have a job interview where, I have to do a demo as an instructor, and I would like to easily access this information if I need to, and hopefully I will get the position and refer my future students to this channel for lectures where they can see a quick snipplet of your recipe as well as the entire one in your description
Got this in the oven right now. I have no doubt that it will be delicious!
Oh my YES! I love eggplant parmesan, but I have never cooked it before. We have a great supply of the long eggplant from the garden and this was a little bit if work, but turned out wonderful. The wife and I loved it and two containers will go in the freezer for fall meals.
I bake eggplant with olive oil without all that stuff on it and they taste so good I hate sauce but this looks good
LaLa Smith I think your idea of Baking the eggplant with olive oil is probably a good idea ... number one, it adds a healthy fat to offset all the cheese fat, and number two, since it IS baked instead of traditionally fried, the olive oil seems like it would make it less dry which I read many comments saying theirs came out dry. So I am gonna try this recipe but I will be using your suggestion. Thank you and blessings 💜
Waiting by the oven 😋 my first eggplant parm 🤞🏻 I don’t know follow the recipe but instead of baking i fried eggplant and put extra mozzarella on top 🙏
This is excellent recipe did everything as shown. I did add 1/3 cup caramelized onions into the marinara sauce.
I've never made eggplant parmesan, I made it last night using your recipe. It came out really really amazing. Thank you
Great recipe, I was looking for a baked eggplant parm I didn’t want all the oil in the eggplant. It takes a bit longer than 20 mins to brown the eggplant though I went about 15 mins each side but it could just be my oven. I am just about to start layering it and putting it in the oven. I’m sure it’s going to be excellent.
Perfect I only thing different I do is I peel the eggplant. I like the tip with the panko Thanks
Amazing recipe. My wife and I loved it.
Made this today for the first time and it was perfect 😍 It was just my hubby and I so 1 eggplant was perfect! Thank you for the recipe!
Can't cook to save my life and I found myself needing to cook and this saved my life, thank you so much T __ T
You are welcome (: Cooking can be easy when you have easy to follow instructions!
I made this recipe tonight and definitely recommend it. Fried eggplant is good, but roasted eggplant is better. No slaving away at the stove flipping and maybe even burning your wrists with hot oil. I've made this dish before but not layered like here. Also, I used milk instead of egg because I do not like the eggy taste or texture. Came out just fine but I assume egg adds to the crisp. Overall great dish!!!
I tried this last week. My first time to make eggplant parm. It was so good. I am making it again tonight. Thanks for the recipe.
Eggplant parmigiana is my favorite! I've loved it ever since I was a kid. Thanks for this video. Takes time and patience but well worth it! xo❤
I second what everyone else is saying. This did end up tasting really good. Definite recommend!
10/10 and picky toddler approved ☺️
The recipe is say and delicious. I am an eggplant connoisseur, and highly recommend. Both healthy and yummy.
That is a great tutorial. Thanks for your contribution.
I made this today and was so impressed, this was my first time and it was soooo good thank you! I’m saving this one for the books!
This looks very yummy - going to have to try it. I normally cut the eggplant a lot thinner to get more layers out of it and use less mozzarella. Parmigiana for dinner it is :)
Hope you like it (:
Using flour is Sicilian style eggplant Parmesan. Using italian breadcrumbs is Neapolitan (Naples) eggplant parmesan style, that's what I use , that's the only difference - just a FYI
Naples all the way!
I love eggplants!!! I’m so glad I came across your recipe! I really like how simple and clear your instructions are! Making this for Sunday dinner tomorrow and I’m so excited😀 Thank you for sharing!!!!
My go too recipe. Easy and impressive 🎉
Thanks, making this tonight and I can't wait to try it!
Made this it was good! Appreciated the outside crunch as eggplant is gooey when cooked. Kept some maranera on the side for extra flavor.
Loved this. I always come back to this video when I need to remember anything I forgot ♥️ thanks 🙏🏼
You're so welcome!
this is best and easy recipe no oil thank you so much the only question i have can i use any other cheeses like provolone , fresh asiago fresco or simple mild cheddar cheese? thanks
My mom always fried her eggplant..but this looks just as tasty! I love eggplant!
Fabulous. Love this recipe. Quick, straightforward. Beautifully spoken.
Thank you for the support!
I agree
Winner, winner, Eggplant Dinner!! Looks fabulous and easy. Thank you.
hahahahahah