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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.
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.
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!
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 😂
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 😅
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.
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.
Recently found your content. Loving all of it. I am over 70 yrs young. My Grandparents were from Germany and Ireland. As a child I grew up with friends who's Grandparents came from all over. Italy, Poland, etc. learned so much from them helping in the kitchen. These steps are how I learned to make eggplant Parmesan. I always make my own sauce. Easy and delicious. Thank you, brings back many wonderful memories as a child learning recipes with friends & family from so many nationalities.
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 😌
Eva's English has grown impressive so quickly, as Harper has become a talented, intelligent " comis de cuisine". You are an unusual, wonderful couple to follow in your precious TH-cam series!
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.
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.
@@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.
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!
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.
People are ridiculous. And if these guys invited me for dinner I don’t care if Harper touched is hair, or if a stray long hair of hers gets in the mix, I’m coming to dinner, and I’m grateful! Seriously some of these comments - like do they not eat their own food or with friends and family. They should be ashamed.
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!
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!
This Eggplant Parmigiana is what my grandfather used to cook when I grew up in the fifties. He grew up in Naples and when he was a boy, he spent a lot of time playing with the Duke's son.. He learned to cook and make wine from the Duke's staff. His recipe was exactly like yours. I have searched for years, looking for a recipe that does not call for breading the eggplant. I was so excited to see your recipe. Bravo!
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
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.
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.
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
❤❤ 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..
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!
Sweetness of the eggplant really seems to depend most on how long it is cooked, and it needs a long cooking, so I would bake this in a much cooler oven, 325 or less for an hour or more.
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 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.
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!
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.
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!!
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 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 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 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!
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
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!!❤
Thank you, thank you, thank you! I've been searching for this parmigiana for 20+years. When I was in college in Long Beach, CA there was a small Italian restaurant that served a parmigiana that was soooo good you would think about it for days after eating it. Your recipe is exactly what I remember having all those years ago. You have no idea how happy you made me!
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 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
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.
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!
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.
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.
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.
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! ❤😊
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.
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.
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.
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.
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.🇮🇹
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!
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.
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.
Just made this tonight. Had to speed run the recipe… good pre made sauce and air fry the eggplant. No other substitutions. A-maz-ing even with the shortcuts. We love the channel.
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.
I'm so proud of Harper! The original Eggplant Parm recipe was my favorite dish of yours that I made. That recipe got me to like eggplant and is one of my favorite dishes, period. This video is food for my soul ❤ can't wait to use these tips!
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 always do this with my eggplant. People tell me I'm crazy but they love my eggplant parm. I just found your channel this week. Now I know for sure you folks are legit!
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.
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!
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.
Eva yesterday I've made parmigiana it was delicious! Your perfect patience paid of thank you for a wonderful film! And for sharing your passion for Italy and Italian food!
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
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
Buongiorno, I have a question concerning what temperature do I cook it? I don't remember hearing or seeing in the recipe the temperature. I saw the cook time for 30 minutes, but I did not see the temperature. If you could let me know, arrivederci
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.
Wonderful work and patience of Eva rubbed off, even, on you well done brilliant film filming and cooking without comparing. And a wonderful appetizing result even though the uncut melanzane doesn't look so appetizing. Keep up the good work. This film is as great as the previous one!
My friend is from Bari. She makes the top layer from slices of eggplant dipped in egg and flower, and then fried before becoming a part of this wonderful dish.
Great video, thank you! Someone told me about this channel because of this video a while back. I just now got around to trying it out for myself. I can't honestly say it's the best of my life cause so far this is the ONLY eggplant parmigiana I've ever had but it is amazing (even being a little overcooked, oops). Anyway, great content and thanks for all the tips to help make it turn out great!
I'm definitely going to have to find the patience to try this. It looks awesome! Has my mouth watering. Great job Harper. Got hooked on your channel back when you were doing the Italian woman tries videos. I especially enjoyed the cross-country videos. Thanks for sharing!
Thank you for this recipe and "how to" make excellent eggplant parmesan. I will make this because it is my favorite dish. By the way, I appreciate your masterful step-by-step guidance.
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!
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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 😂
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.
WHAT! No link to a video showing us how you made that ragu? This recipe is incomplete without it.
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.
Recently found your content. Loving all of it. I am over 70 yrs young. My Grandparents were from Germany and Ireland. As a child I grew up with friends who's Grandparents came from all over. Italy, Poland, etc. learned so much from them helping in the kitchen. These steps are how I learned to make eggplant Parmesan. I always make my own sauce. Easy and delicious. Thank you, brings back many wonderful memories as a child learning recipes with friends & family from so many nationalities.
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!
Oh wow yes!!!
Eva's English has grown impressive so quickly, as Harper has become a talented, intelligent " comis de cuisine". You are an unusual, wonderful couple to follow in your precious TH-cam series!
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.
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!
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.
People are ridiculous. And if these guys invited me for dinner I don’t care if Harper touched is hair, or if a stray long hair of hers gets in the mix, I’m coming to dinner, and I’m grateful!
Seriously some of these comments - like do they not eat their own food or with friends and family. They should be ashamed.
You two are the best part of my Sunday mornings 🥰 Harper, your Eggplant Parm looks magnifico! Bravo!
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 am happy that Harper is showing his new talents for cooking and is thrilled to help Eva! Bravo!
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!
This Eggplant Parmigiana is what my grandfather used to cook when I grew up in the fifties. He grew up in Naples and when he was a boy, he spent a lot of time playing with the Duke's son.. He learned to cook and make wine from the Duke's staff. His recipe was exactly like yours. I have searched for years, looking for a recipe that does not call for breading the eggplant. I was so excited to see your recipe. Bravo!
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
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 ! 👍💕 😊
Love how much you hold it down for Ancient Roman History. Ancient Mediterranean History major here, solidarity brother.
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.
That's why you also put olives in salt water before pickling them.
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
❤❤ 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.
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!
Sweetness of the eggplant really seems to depend most on how long it is cooked, and it needs a long cooking, so I would bake this in a much cooler oven, 325 or less for an hour or more.
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 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?
@@johnwrou 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!
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.
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 have always breaded the eggplant too with either flour or breadcrumb. It's nice to know it's still good without that step
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 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 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!
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
My mother did this, more or less.
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!!❤
@@mehealani1nonly I noted that Gina has three times the subscribers as Eva and Harper...
Thank you, thank you, thank you! I've been searching for this parmigiana for 20+years. When I was in college in Long Beach, CA there was a small Italian restaurant that served a parmigiana that was soooo good you would think about it for days after eating it. Your recipe is exactly what I remember having all those years ago. You have no idea how happy you made me!
That introduction was so very heartfelt. Harper has been learning from the best!
Oh my goodness Harper, I am so impressed !! Thank you Eva and Harper !
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 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
It seems to me breading requires flour, then egg, then breadcrumbs or more flour, but all of the above require equal seasoning for equal flavoring.
I used to love Herbamare on eggplant.
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.
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!
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.
It looks awesome and I am sure very good! My family always sliced the slices the eggplant length wise and fries the eggplant with a egg flour batter
My family is from the Lazio region of Italy so that might explain the difference
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.
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.
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 :(
This was such a well-produced video, the quality is amazing.
Looks absolutely amazing! Bravo Harper!! Eva is definitely proud of you!
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.
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.
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.
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.🇮🇹
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!
Your show is so great because you guys are so great and also because you make SUPERB music choices!! Classy and fun.
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.
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.
BRAVO HARPER!!!
You finally showed that you have learned to cook!🎊🎉 (which I always suspected!)
We are very very proud of YOU!!!!!
Thanks! 😃
I feel elated to see how much Harper has grown at cooking.
You guys made me want eggplant Parmigiano. Thanx !
I absolutely adore the way Eva looks at Harper after taking a bite, so lovely ❤️
Just made this tonight. Had to speed run the recipe… good pre made sauce and air fry the eggplant. No other substitutions.
A-maz-ing even with the shortcuts.
We love the channel.
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.
Finally a great looking recipe for eggplant parmigiana ,I have tried all kinds and this addressed all the problems that I was having .Thanks !
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!
I'm so proud of Harper! The original Eggplant Parm recipe was my favorite dish of yours that I made. That recipe got me to like eggplant and is one of my favorite dishes, period. This video is food for my soul ❤ can't wait to use these tips!
I love the fact that after all these years you finally have one up on Ava good for you Harper.
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 always do this with my eggplant. People tell me I'm crazy but they love my eggplant parm. I just found your channel this week. Now I know for sure you folks are legit!
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.
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!
Great video!
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!
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???
Parmagiana di Melanzane is one of my all time favorite Italian dishes! 😍
Parmigiana is very good
I’ve been cutting my eggplant slices too thick. Looks delicious!
I also cut it thicker but like it that way. I enjoy the soft creamy thickness.
@@al1976-v7m And probably less oil, but a longer cooking time is needed.
I must give a try! I love meat, aubergines, parmigiano Reggiano. This must be an awesome combination of flavors!
Eva yesterday I've made parmigiana it was delicious! Your perfect patience paid of thank you for a wonderful film! And for sharing your passion for Italy and Italian food!
Eggplant Parmigiana is my favorite dish. Thank you for sharing this with us.
She is so proud of you that she cannot contain it. Bravo Harper!!
Eva's look at Harper (00:20:33) is pure love ❤ and not just for the Parmigiana. Love you guys and keep up this amazing channel.
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
As usual you both hit this out the park. Harper explain that to Eva. I'll be making this dish for today's Sun supper..
Applause too you both...
Gotta say, that looks AMAZING. One of my favourite dishes!
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
Buongiorno, I have a question concerning what temperature do I cook it?
I don't remember hearing or seeing in the recipe the temperature. I saw the cook time for 30 minutes, but I did not see the temperature. If you could let me know, arrivederci
I prefer to slice the eggplant, brush with oil and grill before assembly. No chance of an oil infused parmigiana.
The Close Encounters sequel that we NEED but do not DESERVE :) :) :)
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.
Wonderful work and patience of Eva rubbed off, even, on you well done brilliant film filming and cooking without comparing. And a wonderful appetizing result even though the uncut melanzane doesn't look so appetizing. Keep up the good work. This film is as great as the previous one!
4:01 I was taught to always drain the eggplant by my mother.🤗
Absolutely beautiful food. And made with so much love and effort. Bravo!
This seems similar to a Melanzane Siciliano that I got from a book and works amazing. I'm very definitely going to try this one!
I always thought eggplant parmigiana was breaded then deep fried! Learn something new everyday!! 🎉
My friend is from Bari. She makes the top layer from slices of eggplant dipped in egg and flower, and then fried before becoming a part of this wonderful dish.
No matter how you do it, it is an all day job! It’s awesome and well worth the effort imo
Great video, thank you! Someone told me about this channel because of this video a while back. I just now got around to trying it out for myself. I can't honestly say it's the best of my life cause so far this is the ONLY eggplant parmigiana I've ever had but it is amazing (even being a little overcooked, oops). Anyway, great content and thanks for all the tips to help make it turn out great!
I'm definitely going to have to find the patience to try this. It looks awesome! Has my mouth watering. Great job Harper. Got hooked on your channel back when you were doing the Italian woman tries videos. I especially enjoyed the cross-country videos. Thanks for sharing!
Thank you for this recipe and "how to" make excellent eggplant parmesan. I will make this because it is my favorite dish. By the way, I appreciate your masterful step-by-step guidance.
My husband always said "everything in moderation does not apply to gravy". I'm pleased to see that this is also true for parmigiano.
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!
great video!!!