How to Make the BEST Eggplant Parmigiana of Your Life. Seriously.
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- เผยแพร่เมื่อ 1 มิ.ย. 2024
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Recently, I lent a helping hand to Eva and cooked a Parmigiana di Melanzane (or "eggplant parmesan" if you're American, like me) for a big feast while she was busy elsewhere. A bunch of the Italians who tried it, having no idea who made it, raved about how it was the best they had ever eaten.
Trust me, no one was more shocked than I.
I've since cooked this dish a few more times, and apparently impressed Eva enough that she asked me to reveal my secrets. So here we are, I hope you enjoy my recipe!
If you enjoy this video, please give it a like and subscribe to the channel ❤️
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Harper, I know you like living dangerously, have you ever done a reaction video with Eva at Olive Garden, Old Spaghetti Factory, or Buca di Beppo?
I seriously think that cutting them thin is 3/4 of the success of this dish because otherwise you still get soggy in the middle eggplant.
Most Italian-Americans use either a egg and flour coating or breadcrumb coating on the eggplant slices before frying them. I love the idea of cooking them plain and golden brown. Also, I am glad you showed how to salt and drain the eggplant so it’s not bitter.
My Italian family always used garlic in their Ragu sauce and they are from the Naples region. One of my friend’s Italian Mom only used onion. Using the celery and carrots with the meats is more like Bolognese. Our Italian family only used garlic and onion. I am going to try the meat ragu the way you show it in a couple of your videos. I inherited the cone strainer my parents used to strain whole canned tomatoes too. I always just used the tomatoes seeds and skins or crushed tomatoes or puréed tomatoes for my sauce.
I love ❤️ your videos and your perspective on Italian cooking. Thank you. Buon appetito!
Something tells me Harper is as thoughtful, careful, and thorough (one might say obsessive) about creating these videos as he is about creating eggplant parmigiana. That's why Pasta Grammar videos are consistently the best cooking channel videos on TH-cam -- among the best video quality, the best music, and the best editing by far.
Wow, thank you!
I agree with you 100%. I sent my older brother a few videos from Pasta Grammar. He loved them SO much, he became a subscriber, like me, and he made his wife the homemade pappardelle recipe with homemade Italian sauce, meatballs and sausage. I couldn’t believe it. He sent me step by step photos of him making the dough, rolling it out, and cutting it. I asked him where he learned to make that, he said, from the Pasta Grammar videos you sent me, silly! 😂😂 I was so impressed!
So beware the liquid👍
Yes..as a 62 yr old Italian woman who grew up on Authentic Italian Cuisine, I agree 💯%!
Harper's film making skills definitely make this channel stand out. Honestly though, they have GREAT chemistry. The recipes are fantastic and Eva is amazing playing the authentic Italian food snob 😂
Just one tip from a person from naples, if you cut the eggplant on the long side it will be time saving and more easy to fry them and also to assemble the parmigiana, plus, if you like it you can use smoked provola cheese instead of mozzarella, or a mix of the two, but you did a good job Harper, i'm sure that parmigiana was amazing 😌
Oooh I was looking for tips like this. The commenting community rocks!
What a transformation! Harper has gone from the American boy who made overcooked pasta with sauce from a jar to a confident and capable chef who can impress even the most discerning Italian palette. Eva's sparkle of adoration when he presents the dish speaks volumes.
I have never really liked eggplant parm (in America), and now I know why. So I have to try this.
I've never cared for eggplant parm either but I'm going try this too.
It's the most botched dish in Italian cooking.
I love it but most times, it comes to my table a disaster.
Harper didn't like eggplant either.
Okay. I love your show. Mostly because of the 2 of you. The food often leaves me a little suspect. I get it that Italian food is very simple. In my mind simple means room for improvement. What did you do with all that meat? And why didn't you add it to the dish?
@@Balderick the meat will be eaten apart as a separate second dish. It must not added to the eggplant parm because must not be changed tha taste. The meat was useful for ragu, but eggplant parm is not supposed to be eaten with meat.
Hope you guys enjoy my Parmigiana di Melanzane recipe! Let us know if you want to see me cook more Italian food, and I'll do my best to learn how to make something else 😅
Stick with BBQ....LOL
Lo proverò nel fine settimana :)
I think you did a fantastic job
I really wish to see more of harpers cooking skills. It's a nice alternation.
The salt not only draws out the moisture but it also takes out the bitterness of the eggplant. I just stack them different because all you're doing there is releasing moisture on top of your eggplant from one piece to another lol. You have to stack them on end, like you would stack plates on a dish drainer. You'll get a whole lot more water out.
Another tip I saw a nonna do once: to peel the eggplant lengthways (but only a few peels, not the whole eggplant - basically making stripes), so that then when you cut it crossways (like Harper did) you don’t get stringy pieces of eggplant skin while you’re eating. It’s kind of a genius idea.
Yes my mum did the same as she said the skin can sometimes be bitter.
I do that too
I was thinking that while watching the vid. I actually like the taste and texture of the peel but it's nice to have it in bites rather than long strings.
classic, French do this
@@mollysmum07 I recently read that eggplants are now bred not to be bitter., I will no longer peel and see !
The first step people is MANDATORY to avoid the risk of a bitter taste!
ALWAYS do it! 😉
And let me add... being Italian I am proud of you Harper!
@@perenoel657
I learned from my mom that when you buy the smaller eggplants, they are not bitter. It’s the bigger, and fatter eggplants that CAN make your parmigiana taste bitter. However, like the OP said, Always remember to take time in doing that FIRST step. Slice, layer, and salt them..let them sit for about an hour to extract the liquid before you start frying them. It really does take away the bitterness, AND you’ll use less oil too.
Great job, Harper! So I always peel my eggplants first- is it necessary?
Yeah but he brought the eggplant too big and they need more than 1 hour to drain.
@@A.Briggs628yes!!!
i decide on the aubergines.
I totally expected Harper greet Eva in the kitchen wielding a large wooden spoon in his hand and quote:
"The circle is now complete. When I left you I was but a learner. Now I am the Master."
I loved to see how happy Harper was thru all the video! Go Darth Harper!
Ah, you're right, I missed an opportunity there 😂
I looove Harpers swagger slowly ramping up in this video.
From „Please, tell them why I‘m making this dish bc they won’t believe me“
to „Yeah, I got some tricks as well“ with the Neapolitan ragú
to „dis some bomb ass parmigiana I made there“
to „I‘ll let you wrap your mind around this one for a minute“
Harper I make the same sauce and layer my eggplants the same way, but I cook the eggplant differently. I hate too much oil in my eggplant, so after salting them and pressing out the extra water, I broil the eggplant slices. I brush them lightly with olive oil and broil them on both sides until they are browned and slightly charred. The cooking job is much quicker than frying, much less oil is absorbed, and the added char flavor is delicious! I use the sauce sparingly and the cheese as well. In my house we only use Romano cheese and not parmesan. That is the other difference in our eggplant parmigiana. Try broiling the eggplant, it takes it to another level.
The air fryer would probably blow the eggplants all around. You want to cut them thin.
"Romano cheese" = Pecorino romano?
@@JohnWroughton yes
This is a great idea! Im always patting them with paper towel after frying, but no matter how much I do that, they're still pretty oily. I don't like using to much cheese either, it makes everything even more oily 🙈
@@AlmightyAphrodite I feel the same way. I love the flavors of eggplant parmigiana, but not the oily heaviness often associated with it. I also love the char flavor you can get on some thinner pieces when you broil them. It is so much quicker and less messy too!
16:47 the first video i watched was the first eggplant recipes, so this is hilarious to listen to knowing how much Harper hated eggplants and now wants more eggplant in his parmigiana
My mother, who was Italian born, always breaded her eggplant slices, and THEN fried them. Let me just say, they were very delicious that way. I learned to make it the same way she did. I’ll tell you, it’s a LOT of work, but very tasty!
I’m going to try making it the way Harper has just made. It looks really delicious!
Thank you, Harper and Eva! I love you both very much! ❤😊
Me to ! I'm Italian and we always breaded ours it is Delicious! Eggplant parmesan is my favorite ! Ciao 😊
There are only two Italian foods that make me barf, and breaded eggplant in parmigiana is one of them.
I agree with you. I actually thought harper's dish looked a little greasy???? Personally, i think eggplant soaks up a lot of oil when fried, and the breadcrumbs protect the eggplant from this.
Breaded eggplants for the parmigiana is Neapolitan style.
Same. My late italian mom made the best. And they were breaded. Before my dad died he craved her parmigiana. And inly hers :(
You two are the best part of my Sunday mornings 🥰 Harper, your Eggplant Parm looks magnifico! Bravo!
I have two favorite Italian chefs Eva and Gina from Buon A Pettiti. Both are great teachers! Since you are back in America it would be a dream come true. If Eva can take a trip to New Jersey and do a collaboration with Gina. I think it would be both informative and beautiful. Seeing the future and past together enjoying each other’s stories and sharing recipes. Gina is everybody’s Nonna and Eva is like her Great Granddaughter.
Thank you. I love parmigiana and Pastagrammar of course! Authentic, clear direction and educational, careful and loving gifts of beautiful food. I too have loved Gina Petiti and her incredible gifts of family, culture, gardening, canning, singing songs of her youth in italian as she cooks and incredible devoted work. I hope she is well n it would be amazing for Eva, Harper and Gina to meet. Love you all. Thank you always!!❤
I was taught in Greece to soak my aubergine in brine. Gets loads of bitterness out of it. This was also for aubergine parmagana. I've also started to air fry them, after painting them in olive oil. It's not the most perfect way, but is really pretty good, very good in fact
I now see why she loves you so much. I am impressed. Not that i didn't think youj could cook, but I have never seen you flex before. Congrats!
While I was making parmigiana yesterday I realised that I needed three melanzane instead of the two that were treated with Salt and where waiting for an hour underneath a bowl of water.
So the third one I didn't treat I put it straight away in the pan. After cutting of course.
And you saw super big differences during the frying process.
Treated melanzane
Even browning of the slices
The slices are imediatly picking up the oil so it's speeding up the process.
The slices curled up like a crisp.
It had a crisp mouth feeling
Untreated melanzane
Uneven browning of the slices, the seeds got brown fast and the rest took really long
The slices are picking up the oil after the water is boiled out of the slices so it's postponed the process.
The slices stayed more flat.
It had a leathery mouth feeling
I hope this is useful for you?
Keep cooking consciously and stay far away from protocols. Stay Close to the ingredients and cooking process that you are deling with and everything will work out fine!
❤❤ Eggplant parm is the first thing I ever learned to make. Even before I could fry an egg. My Italian dad taught me, and everyone loved his eggplant parm. My dad passed 30 years ago..
I’m very sorry for the loss of your dad!! It’s hard losing your parents. My dad passed away in 1994, and I miss him terribly too. He was a very good man, and a very sweet father.
@@A.Briggs628 I’m sorry for your loss as well.. 94 was when my dad passed.. he was 50, I was 18.. my grandfather passed that year too, just a few months earlier.. my grandmother really had a hard time with it..
@@chrismazz75I am so sorry to hear that. ❤️ My mom lost both of her parents within months of each other in 1997. It’s never easy.
My Italian friend taught me to bake the eggplant in the oven spayed with olive oil on racks. Comes out really good. Follow all those steps though like my aunt taught me
Serving this “Parmigiana di Melanzane” in homes in Italy, it is a great compliment that Eva paid you, dear Harper ! Because in most Italian homes people eat much better than in restaurants. In Italy, you don't need to go to a restaurant to eat well. It is often completely backwards.
Absolutely! And, don’t forget the fresh Italian bread for dunking in the sauce! Mmmmm! So so delicious!
@@A.Briggs628 👍😉 This is a must ! Especially in our Italian homes !
@@aris1956
😊🥰
Happy Thanksgiving to you and your family, @aris1956 🫶👍💕
@@A.Briggs628 Mille Grazie ! Likewise to you and your family ! 👍💕 😊
made this my work Christmas party. Did not do the Ragu because it was vegetarian/gluten free folks. I used San Marzano for the sauce. What a hit. It got devoured. Had several people say it was the best Parmesan they have ever had. I was worried it would be too oily after the frying, but not so.
Did I really hear a voice-over saying "The Decline and Fall of the Roman Empire" while you were frying endless pieces of eggplant? That is hilarious and soooo clever!
AND I am stunned to see that you made the ragu sooo very much like my grandmother who came from Palermo, Sicily. Every time I have made her ragu over the past 50 years, it brings a wonderful image of her right before my eyes. THANK YOU- THANK YOU- THANK YOU for sharing this with us.
AND...just FYI....the looks you two share between each other make me smile every time!
I will DEFINITELY try this. I eat very low carb and have been using grilled eggplant slices instead of noodles for my lasagna for years, but frying them sounds even better!
I am also very low carb and am excited to try it this way !!!
I wouldn't say I'm low carb on purpose but I do this also, depending on what's in the garden, on sale or my mood. I love vegetable lasagna and have no problem grilling in the snow for a great meal. 💞
I made this yesterday. I do a big Sunday gravy. I’m Sicilian American n I don’t know about everyone else, but I’m second generation American born on my dads side and 3 rd generation on my moms side. The women were the cooks on my mom’s side and the men on my dad’s side. So I make 18 qt. Sunday gravy ( that’s what we call it) we put all kinds of meets n pork in there. Then after it cooks on the stove for a few hrs. I remove the meat so I can use my sauce and I make what ever it is I’m gonna make w it. I do not put carrots n celery in a Sunday gravy. In a small argue w meat sure. I let everything cool and I save it. I bread my eggplant and then I fry them. And I put them on the paper towels to get off all the extra oil. N I put the amount of sauce u do cause I actually wanna taste the eggplant, I put less pecorino cheese ( I like this cheese better than parmesan) but I am a little move heavy handed w the mozzarella cause it has a delicate flavor so it doesn’t over power. It enhances flavor and on top I put the grated cheese and a good amount of mozzarella to seal the deal! I’m going to try it without breadcrumbs and see how it tastes. Cause it looked really good.
Harper it’s wonderful to see you joyful and confident while cooking! Brava, Eva for teaching him so well! And…the bit with “The Decline and Fall of the Roman Empire” recorded book is SO funny!
I have an enormous Italian family. And some bread the Eggplant some fry it like you did . Some dip it in flour and egg and then fry it .It's all good. And that's the beauty of Italian cooking. Different but all good
My mom had those kitchen tweezers growing up - for some reason I didn't buy some for my house until very recently. One of the best tools in the kitchen!
Being with a vegetarian of Italian heritage made me appreciate a lot of foods I would have otherwise never known. She'd make my chicken parm and her eggplant parm. I got into sushi and everything, she made me culinary curious.
This recipe is AMAZING..... this video is a go-to for me to share when people say "Oh no, I have to cook for a vegetarian tonight". Granted, it's a recipe that takes time, but it's awesome and a crowd pleaser for carnivores, vegetarians and vegans (with a cheese tweak) alike. Thank you so much for sharing. xxx
I love that Harper went from pouring fridge-cold sauce from a jar on overcooked pasta to this level of detail in following procedures and directions. The moment he will throw all of these details into the garbage bin and will start to improvise (aka will have learned to cook) is getting closer.
Before I left Dasa, I went to the little market over by the gas station, a couple doors down from the bar. I bought a bottle of olive oil, some eggs, prosciutto, a loaf of bread, and some Parmigiano. It cost just under $20 Euros. I bought the same ingredients in the USA for comparison and I spent a little over $70 USD. In the USA, manufactured, processed food is substantially cheaper than fresh, which is probably why we have an obesity problem.
You got jacked. It should have been only $50 in the US.😂
@@sebeckley I live in rural Oregon and prices here are much higher than everywhere else for some reason.
Si. E' preparata in modo inappuntabile. L'idea di usare il ragu' non la rende piú leggera ma è sicuramente piu' gustosa. E la proporzione tra melanzane e ragú sembra perfetta. Non esiste un motivo per cui, se non dovessi condividerla, non potrei mangiarla tutta. Bravo! Ed Eva ha ragione: il vero complimento non è nel fatto che potrebbe essere servita nei migliori ristoranti. Perche' e quasi impossibile mangiare nei ristoranti una parmigiana perfetta. Ma nel fatto che potrebbeessere servita in ogni casa italiana. Congratulazioni.
I made this for supper tonight and it was a HUGE hit! I just made a tomato and basil sauce - and we couldn't wait at all! We pretty well ate it directly from the oven. It is completely different from the breaded eggplant parm we are used to. Really eye-opening! Thank you for this and all of your wonderful, entertaining videos!
Mom used to drain the eggplants she grew by salting each slice lightly and then standing them up on end vertically. The way just pours out of them. Lol. She's the only one I've ever seen do this...well, me, too.
Ben fatto!!! My mom dipped the eggplant in egg and flour and fried. My grandfather, born in Naples (Best Italian Cook Ever!) never did the dip and dredge. He made his just like you did, so much better than my mom's! Sorry Mom!
Do you two have news to share with the 2 Daddy references?? Love you guys and everything you do! Thank you Eva for carrying on the recipes I grew up with - my dad was 1st generation Italian American who became a chef and learned everything from his Mama too.
Jeannie, I was thinking the same thing.
Two Daddy references??
Eva Harper???
Born and raised Neapolitan here. This is excellent. The only difference is that I peel the eggplant first. The rest is the same and indeed, water is the enemy.
Stessa cosa, anche se oltre a togliere la buccia casa mia ci sono sempre state due scuole di pensiero, mia nonna ha sempre bagnato le melanzane nell' uovo prima di friggerle, mentre mia madre no
@@Arael_1Mia mamma e mia nonna (napoletane) le infarinano e le bagnano nell'uovo e quindi sono cresciuto con questa parmigiana. Ho scoperto solo recentemente che ci sono altri che la fanno come Harper e, più sorprendente per me, le tagliano appunto come nel video, come se fosse una pasta al forno. Invece noi prendiamo le singole fette (belle lunghe) dalla teglia nel piatto.
Casa che vai, parmigiana che trovi
Ok I started by making your Neopolitan Ragu (liquid gold), had a small amount with some penne (could tell this was great stuff) and then made your eggplant parmesan - dear lord this is one of the best italian dishes I have ever tried. So luscious and deep, everything was melded together so well. Made the sauce 5 days prior, assembled dish day before and then baked for 30/30. Bravo! Froze a bunch and cant wait to defrost.
The look Eva gives Harper at 20:33 tells the whole story.
Excellent. One of my favorite dishes.
If you ever find overgrown zucchini in your garden (which is almost guaranteed!) you can prepare it the very same way, only peeling off the rind. Absolutely delicious, and a genius way to use squash that might otherwise discarded.
I need to try frying the eggplant. I do a salt and warm in the microwave(or in the oven) before I make my Lasagna with the eggplant as part of it. I really enjoy your channel!!!!!!!!! I use the little long eggplant...no seeds. They grow abundantly for us!
20:32 that face she pulls 😂😂😂 and the amount of editing to get the wording she used to sound complementary 😂😂😂
This was the closest encounter with eggplant I've ever experienced! Mille grazie!😅
That is truly the way to eat eggplant. Yes, dehydrated and fried in OO 🎉
Eva is such a lovely speaker
I was told from an Italian gentleman from Italy that my eggplant Parm was the best he ever eaten. And everyone I serve it to also loves it. I make mine also drained but with no skin . I flour, egg and bread crumbs before frying naturally in good olive oil. I also use meat gravy ( ragu ) but I use pecorino Romano. Also fresh mozzarella. I was wondering why you don't bread your eggplant. I'm going to try it your way . I'm sure it is awesome. PS . I judge an Italian restaurant by their eggplant Parm . So far I've only found one of many in SE GA and NE FLA that just ok. Im originally from NY and unfortunately none down here as good as there. 😢. Looking forward to making it your way. Thanks Harper.❤️
Nonna would love this Harper and the smell in the kitchen would drive us crazy .one bad point waiting to eat would drive me mad AND THE SAUCE OMG where is the bread great well done fab
Hello, Harper and Eva!
One thing you might enjoy is to use SMOKED mozzarella cheese. I have done that and it is out of this world!
BRAVO HARPER!!!
You finally showed that you have learned to cook!🎊🎉 (which I always suspected!)
We are very very proud of YOU!!!!!
Thanks! 😃
Love how much you hold it down for Ancient Roman History. Ancient Mediterranean History major here, solidarity brother.
Top tip- I was told by a cook who has a PhD in organic chemistry that marjoram goes with eggplant like basil goes with tomato. Add a wee bit across each layer after saucing, before cheesing. It's a subtle but notable addition.
Omg...every video you guys make seems to be better than the last. Love, love this one. Huge shout out to Harper and Eva for making Sunday my favorite day of the week because of Pasta Grammae.
Oh my goodness Harper, I am so impressed !! Thank you Eva and Harper !
I’m obsessed with eggplant rollatini and am wondering if it’s an authentic Italian dish or an Italian American invention. The “Italian” restaurants in my southern town always made “eggplant parmigiana” as a slab of eggplant, breaded and fried with a melted slice of mozzarella and red sauce on top. I never liked it, but I’m drooling over the real thing. Thanks for broadening my horizons. You guys are the best.
Harper is the man I made this dish for my girlfriend’s family when they came from Italy 🇮🇹 and they loved it and couldn’t believe that a black man cooked it so authentic big 👍🏽love the videos
Wooden spoon across the pot of sauce✅ Tearing tiny pieces of basil✅ Rispetto. Bel lavoro.
Close encounters of the parm kind 😂 bravo Harper!
Vi seguo tutte le settimane da sempre sin da quando avete aperto il canale. Siete bravissimi ed un grazie ad Eva per aver insegnato ad Harper il valore della cucina tradizionale Italiana. 🤗🤗😠
I absolutely adore the way Eva looks at Harper after taking a bite, so lovely ❤️
You guys made me want eggplant Parmigiano. Thanx !
Something tells me Harper was High. AS. Balls. during this video. Kudos ! So was I ! 🤣
Parmagiana di Melanzane is one of my all time favorite Italian dishes! 😍
Parmigiana is very good
That introduction was so very heartfelt. Harper has been learning from the best!
Too funny!! When I make something that comes out very well, I too tell my wife that it's terrible and that I will save her from it by eating all of it. 😂😂😂😂
Try this variation. Rather than fry your eggplant, try grilling it. Simply put the slices on a screaming hot grill long enough to get some nice grill marks. Rotate 90 degrees, then flip, rotate, and take them off before they're fully cooked because they will cook further in the oven. The grilling will take a lot less time than a slightly tedious frying routine. True, it will be a little bit "different". I lived in Italy for many years; long enough to know that most Italians consider "different" to mean "different from the way Mama cooked it", and that often translates into "bad" or even "poison" no matter how good it actually is.
But if you have an open mind, try grilling the slices next time and see if you don't like the results. It's a bit lower in calories, it saves on expensive EVOO, and it takes less time. Plus, it seems to reheat better the next day.
I'm happy to say my Italian friends liked my eggplant parmigiana. Full disclosure: I lived in the North half way between Torino and Genoa, so that might make a difference.
"How often do men think about the Roman Empire?"
Harper: "Only when I cook Eggplant Parmigiana..."
The pride on Ava’s face at 20:34 😊
Duuuuuuuuuude. Ok 1) why am I genuinely so proud of you haha ❤ that looks amazing! 2) the editing on this video was so funny. I literally laughed out loud when I heard “The decline and fall of the Roman Empire, Volume 1…” 💀💀
My Grandfather always pressedthe water out of the eggplant by wrapping a brich in foil. Let it sit overnight. My mother always dipped her eggplant in egg, and then flour before frying. She normally used some hamburger in the sauce. It was our favorite meal.
Lol at the people concerned Harper touched his hair while cooking a dish for him and his wife. His WIFE. They have probably made out, I don't think she cares.
At 18:40
Here is your problem, too much eggplant.
Easy Fix, Bigger container.
Like the one you used for the eggplant. LOL.
Still very interesting, I have never had it this way, always breaded and fried, sauced and cheese on top.
Looks great. But a Bigger dish/container is a must. Yummmmmm.
Yes Harper, I too find the Ragu Sauce much more flavorful for not only the
eggplant dishes, but it also makes a mean lasagna dish. Everyone always
compliments both dishes and ask to take some leftovers home.
The Secret "Is" in the Sauce, the Ragu Sauce that is. Well done Harper, your
culinary skills have come a long way, thanks to Eva's teaching. I noticed
that she didn't have to remind you to turn on the oven first. lolol
I agree. I always make lasagna that way. Then I serve the meat alongside the lasagna for anyone who wants it.
I was wondering what to do with the meat from the ragu. It would be so delicious as a side dish.
@@rebeccafurman5205 - I prefer Beef, so I use beef shanks with the bone. If I'm not making lasagna, then yes, I use it as a side dish in lieu of meat balls, or the next day in a Italian sub style bun, with sauce drizzled over the meat, with some roasted red peppers. Yum. So very tasty.
Or I fry up some home fries and add the meat and roasted green peppers, then melt some mozzarella cheese over it,. Yum again.
@@OMGaNEWBIE oh yes! That's where it's at. That sounds great!
@@rebeccafurman5205 - Don't limit your imagination. Just use the stewed beef and sauce in any dish you can dream up, in place of ground beef. You can even use stewing beef or rump roast sliced in 2" chunks or other cheaper cuts of meat that needs a long simmer time to release it's gelatin, when your making sauce.
When the meat is super soft & falling apart, it's done. Leave the meat overnight in the sauce & the next day it tastes even better.
You can even freeze the left over meat in the sauce for future use.
Be creative. It's so yummy when you just use up what's in your fridge & combine it with the sauce & meat.
You can do the same with Chicken or Pork meat for a change. I prefer beef bcos the Beef Meat has some Omega 3 in it, bcos the cow has more than one stomach, it can properly digest the grains they feed it.
Chicken & Pork are high in Omega 6 bcos they can't properly digest the grains, which makes their meat inflammatory.
No matter how you do it, it is an all day job! It’s awesome and well worth the effort imo
Excellent job! I would happily eat your eggplant parmigiana - though I admit I like my own the best and my son's second best! I've always said if I could eat only one food everyday - Eggplant Parm would be it. Plus it makes the best sandwich the next day.
I do one more step. After salting and sweating the eggplant and patting them dry I dip them in flour with oregano then dip in an egg wash then fry. Everything else is the same. In fact, after frying the eggplant this way with a little salt and pepper you can eat it like that. It is DELICIOUS. Sometimes I just place them inside warm pita bread and eat it that way. Try it!!
I always thought eggplant parmigiana was breaded then deep fried! Learn something new everyday!! 🎉
WOW! You are not kidding about labor intensive!!! I am wondering if air-fryer would help dehydrate the eggplant? Anyone try this before? Thank you for sharing all your wisdom and skills!
So funny that yesterday I remembered I bought an eggplant a few days earlier, and was thinking, "how shall I prepare it?" Harper, you came the the rescue!
I love eggplant. I usually make an eggplant caponata. I haven't had eggplant parmigiana in ages. I think I'll make it instead of turkey for Thanksgiving. 🙏🏼❣️
Let's see... eggpland parmigian versus turkey for thanksgiving... Italian food versus British food... I'd go with the Italian.
I’ve been cutting my eggplant slices too thick. Looks delicious!
Oh my. So excited. Eggplant Parm is one of my favorite Italian dish (ok, it is my favorite) Let's go.
Just purchased the tweezers for every family member for Christmas! My husband and his family are all Italian!
DeBiase… Abruzzi and Sicilian!
Mama Mia! Love your show. Ciao.🇮🇹
4:01 I was taught to always drain the eggplant by my mother.🤗
Just to give you a little feedback, my family's recipe for eggplant parmigiana calls for 1/4 inch thick slices of eggplant soaked in milk overnight, then breaded and then assembled in the baking dish. My mother used the buffalo milk mozzarella (sliced) and provolone slices, as I think I remember. The veal parmigiana and chicken breast parmigiana was the same. Just goes to show you how many different ways Italians have for making any given dish. I could be a regional style. Since it was my mother's recipe, I assume that her's was Modenese style.
Look at Harper proudly cooking!
I must give a try! I love meat, aubergines, parmigiano Reggiano. This must be an awesome combination of flavors!
I make a recipe very similar to this except during the summer I use alternating layers of eggplant and zucchini and thats pretty delicious.
I can't wait to try this! I LOVED the Close Encounters clip!
This was such a well-produced video, the quality is amazing.
I learned to make eggplant parmigiana before I learned how to walk. At least it seems that way. That is until Eva and Harper showed us how to do it without any breading. It is soooooooo much better. It's a much lighter, more refreshing way to make it. Good work folks.
Great video!
Absolutely beautiful food. And made with so much love and effort. Bravo!
We visit Sorrento often (which is in the 'sphere of Naples'). We came over a family run restaurant going WAY back (Da Giginos) who have produced their own cook book. One thing they do for the intermediate layers of the parmigiana is that they make a mixture of parmesan and EGG which they mix together. So one uses this mixture plus some parmesan instead of JUST grated parmesan. I think it works well. I believe this is not uncommon for the Naples area, Sorrento, and the Amalfi coast. You might want to try this as it will give more structure to the layers. I was also interested what the name of the movie was with the 'crazy dad'. :)
Looks beautiful!
Wouldn't shallow frying go much faster??
Also, lightly dredging the slices in flour before shallow frying will help with absorbing liquid from the sauce while baking... imho.
This looks really good AHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH the less moisture in the product the more oil is absorbed so there is a balance between flavor and oil it looks really good yet really oily but I bet that's why it's out of this world good...I love the use of "no punches pulled" very potent phrasing
Wow! I have been doing the right way all along. I never could stomach dipping the slices in beaten eggs and then dredging them in flour before frying.
My grandmother used to grow eggplant in her backyard and when she made parmigiana fresh from her garden it didn't need to be pressed. It's a world of difference from store bought, and her eggplants were smaller and probably not as wet and they were amazing and never bitter!
This is amazing! Thank you!
My mouth drooled. This looks beautiful.
Love this. I make mine very close. The sauce is the same as my wife's sauce that her grandmother taught her to make 50 years ago. Looking forward to making this. My eggplants are done in the garden, but I will buy some and make it. I used my last eggplant for caponata. Thanks for sharing. I will try your way this time. I usually bread the eggplant and fry it.