Authentic Eggplant Parmesan Recipe: Italian Cooking
Video taken from the channel: cookingguide
Best Eggplant Parmesan
Video taken from the channel: Tasty
Lighter Eggplant Parmesan Everyday Food with Sarah Carey
Video taken from the channel: Everyday Food
Lighter Eggplant Parmesan Recipe
Video taken from the channel: Skinnytaste
Low-Carb Eggplant Parmesan
Video taken from the channel: Goodful
How to Make Baked Eggplant Parmesan | The Stay At Home Chef
Video taken from the channel: The Stay At Home Chef
Baked Eggplant Parmesan Recipe | Clean & Delicious
Video taken from the channel: Clean & Delicious
Season thick slices of eggplant with a little olive oil, salt and pepper, then grill or roast until just tender. Add more flavor with dried oregano and a pinch of red pepper flakes.Preheat oven to 450 degrees, with racks in upper and lower thirds.
Arrange eggplant on two rimmed baking sheets. Brush eggplant on both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway.
Directions Preheat the broiler. Mist both sides of the eggplant slices with nonstick cooking spray and sprinkle both sides with the Meanwhile, combine the.To make eggplant, combine 2 eggs and 1 tablespoon water in a shallow dish.
Combine panko and 1/4 cup Parmigiano-Reggiano in a second shallow dish. Dip eggplant in egg mixture; dredge in panko mixture, pressing gently to adhere and shaking off excess. Place eggplant 1 inch apart on baking sheets coated with cooking spray.
Perfect for Meatless Mondays or a family-style Italian potluck, our healthier eggplant parmesan recipe is a winner. We recommend using Italian eggplants, as they tend to have less seeds than other varieties. Elevate the recipe by substituting our homemade tomato sauce for store bought.
Don’t skimp on the fresh basil—it gives a fresh and earthy flavor to the entire dish.Directions. Step 1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Pour bread crumbs in a shallow bowl. Step 2. Dip eggplant into eggs; coat with gluten-free bread crumbs. Place in a single layer on prepared baking sheet; lightly sprinkle with Step 3.
Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels.
Repeat with the remaining eggplant.Place eggplant and tomato slices onto baking sheets. Brush with 2 tablespoons of olive oil, then sprinkle with Italian seasoning, salt and pepper.
Bake for 20-25 minutes or until eggplant is golden brown, rotating sheets halfway through cooking time. Remove sheets from oven (but don’t turn it off!) and allow them to cool for about 5 minutes.Ingredients (12) 3 Eggplants ¼ cup Extra Virgin Olive Oil 2 Garlic Cloves 1 T Italian Herb Blend 1 tsp Kosher Salt 1 tsp Freshly Ground Black Pepper 8 oz Provolone Cheese 1 cup Shredded Parmesan Cheese or 1 cup Shredded Asiago Cheese 5 cup Marinara Sauce 8.After slicing, salt each slice and let it sit in a colander for 30 minutes.
Chop the parsley, shred the cheese, and prepare the ricotta mixture. When the eggplant is ready, sautee the slices in batches. Put 1 cup of tomato sauce in your casserole dish.How to prepare the Eggplant Parmesan: Spread a thin layer of tomato sauce in the bottom of a baking dish.
Next, arrange half of the eggplant slices over the sauce, slightly overlapping (like roof shingles). Spoon more tomato sauce over the eggplant, then.Ingredients.
1 medium eggplant(about 2 pounds total), trimmed, cut lengthwise into 1/4-inch-thick slices. 2 cloves of garlic. 1 bunch spinach or half a package frozen spinach (kale or chard would be great too!) 1 large egg.
1/2 15-ounce container whole-milk ricotta cheese. ½-¾ cup parmesan, finely grated and divided.Preheat oven to 400F. Place eggplant slices on a sheet pan. Brush with a tablespoon of olive oil and season with salt and oregano. Bake for 15 to 20 minutes or until just tender.
Ingredients 1/4 cup olive oil 1 small onion (peeled, finely diced) 2 cloves garlic (peeled, minced).EatingWell’s Eggplant Parmesan This is the perfect recipe. It is delicious and easy to make. I made the eggplant parmesan for Easter and followed the same recipe for zucchini parmesan during the week. Both times I received raves.
I didn’t have basil leaves for the zucchini dish so mixed dry leaves with the parmesan.
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187 comments
Hi Rachael. What size is the red dish you serve from in the end of the video? Is it also 9×13? It looked to be the perfect size for my family. Thanks!! ❤
This was great to watch but she could have went a little slower. After she made the sauce, she took out the eggplant but was it in for 25 minutes already?
Eggplant parm looks good in vid. Problem is I Can’t pull up written recipe when clicking where it indicates. I even subscribed in hopes that would help. Very frustrating as I already have the eggplant. Any suggestions? Thanks
I had melanzane alla parmigiana today, but this recipe with flour and spices looks delicious!
I’m so curious to know where you are from! I’m in England and a few of your words sound funny… Please let me know.
With that amount of cheese even a banana leaf would taste good. However, it looks delicious. Thanks for sharing!
Back again. It is soooooo good. Don’t leave out the fresh basil. It MAKES this dish.
I made this for my boyfriend and me tonight! Delish! I will make it again and again!
Great recipe, Dani. Made it last night and not only was it excellent, but super easy! How good was it? Well, our daughter is a very particular (boring) eater, and she ended up going back for seconds and then, took some for lunch the next day!!! hashtag “easy”, hashtag “favorite dish”!!!
This looks very yummy going to have to try it. I normally cut the eggplant a lot thinner to get more layers out of it and use less mozzarella. Parmigiana for dinner it is:)
wow,i grow all types of eggplants in my garden,i love them,next to soybeans,eggplants are the closest to meat tasting veggie i know of.i am trying to come up with a recipes or idea to make this with added meat sauce for an extra good meat and eggplant parmesan! instead of basil,i would recommend plenty of the ol fav, Italian seasoning mix!i always use it when making my homemade from 50-to-60 tomato recipe from scratch! i grow 15 to 25 different tomatoes and include some of each in my special sauce, hot peppers,all types of milder tastier one,banana peppers and bell peppers all colors,few heads of garlic,and many onions!!!!!! all my veggies are gifts from heaven,the difference from store bought,well,imagine the difference between a bar of fine chocolate compared to dog poop lol!:) I JUST SUBBED BTW!!!
This recipe is really delicious!!! I’m a big fan of eggplant parmigiana and I was impressed with the level of flavor I was able to reach by just following your recipe. Thanks for sharing!!
This is more like Francese style of coating and frying. I’ve never made it this way. I’m Sicilian, and have always used egg and breadcrumbs. I also salt them for a few hours to remove the bitterness. I may try this though, it looks wonderful! I have about 15 lbs. of eggplant that I picked today.:)
So you don’t salt the eggplant to get rid of the extra moisture?
To make it even cleaner, lighter and lower calorie, I’d just pierce a whole eggplant in several places and place it in the oven for an hour. Then in another saucepan, saute some garlic and onions and then add your tomato sauce. Then, when finished baking in the oven, cut the eggplant in half and scoop out the contents and add to your sauce. Add your garlic powder and parsley and some salt and pepper and maybe some cayenne pepper if you want. Serve it with your choice of cheese on top or even skip the cheese and top with fresh chopped basil. You could pour it on a roll and place the cheese on top and broil until the cheese melts or pour on cooked pasta. No need for all the ricotta cheese. The herbs are what give it most of the flavor anyway.
I took this recipe and modified it a bit
I put parm in the bread crumbs and added some pizza seasoning as well as garlic, paprika and a bit of lemon. I also deep fried the eggplant instead of baking!
Everytime I make this. I drown it in extra layers of cheese and butter flakes so when it comes out of the oven, it bubbles and spits like a volcano ready to break. So no light version for me, I guess.
Forget the salty disc cuts. Put it through a juicer, mixing the pulp with a binder before the initial bake or fry.
awesome recipe…. nice and lite and better for you…. if your worried about sodium…lighten up on the salt….try some Miss Dash or another spice….. I also think the presentation is pretty good….. don’t listen to haters…. thanks for posting…..
I take the skin off mine does anyone else? its much nicer i think,and sometimes i add rigotta if i have some left over.
Since I’ve made my hubby this dish he will not eat eggplant No Other way..Thanks Winning in my house….��������
The four stages of dredging… the first is denial… And, where’s all the little pieces of eggplant? It looks like you used an eggplant that was all 4″ across.
I’ve never seen these older videos before, they’re GREAT��thoroughly enjoying them!��
this great Dani, I love your style. I will make it today:-)
방금 만들어서 먹어봤는데
정말 맛없고
가지도 세개씩 필요없고
한개로도 충분히 만들고도 남음
미국인 남편한테 다시는 이 여자
채널에서 요리 고르지 말자고 했슴
남편하고 같이 만들었는데
남편하고 애들이 먹어 보더니
010
10이 가장 맛있다면
23의 맛이고
돈만 버림 ��������������
I love egg plant. My mum fries it after using a very simple batter. Declious.
you do things so perfectly, the people that complain about the salt, probably get stuck into bottles of wine and other non healthy stuff. You know we need salt in our diet, end of story. Keep up the good work Sarah!!!1
Wow…. You are truly amazing as a teacher, presenter & an actual tv chef. Man, you were like watching an actual tv show! ALL THUMBS UP!��
I made this tonight and it was absolutely DELICIOUS. Thank you for sharing as I’m trying to eat better to lose the high blood pressure pills.
Hi! I’m so happy to have happened upon your channel AND this recipe. Would you happen to have a recipe for the homemade tomato sauce? Thanks!
what type of other cheese could you use if you don’t like ricotta
Great recipe! Saves the mess of frying the eggplant when baking it is just as delish!
Make a big pot of extra Marinara sauce. Put down serving of eggplant, then pour so much sauce over it that you need garlic bread to sop it all up. Tossed green salad, done!
made this last night according to your instructions, with one change: I used an outdoor propane grill as a heat source; didn’t want to heat up the kitchen. It came out wonderfully. Thank you.
The only one of these eggplant parmesean/lasagna videos where it actually looks appetizing. I’ll be trying this recipe.
Why you showing different dish????
You don’t used eggs…
I don’t like this video and I would never use this recipe!!!!
I cannot believe it!!! ��������
Sorry, didn’t understand which kind of flour to make the first sauce. O… something flour… Any help?
Added sauteed onion and tomato. Topped it with sour cream to eat. Delicious!
Hi Dani,
I have watched the video three times to see if it was me who missed the part where you mention the basil, but I can’t seem to locate the part. I was listed in the ingredients, but after that is not mentioned when you are preparing the recipe. I’m guessing that is goes with the ricotta cheese. Am I right? Thanks.
Great recipe! Love your enthusiasm
Great recipe! We’ve made this at least 7 times already. It was a hit at a recent family gathering!
There’s nothing wrong with the ” brown liquid” from the eggplant. Lets just say for THIS kind os recipe, we need to dry it out. lol �� Looks delicious.��
Can you assemble it and freeze it. Then when your ready to you cook it, do you cook it frozen or defroste? Thank you.
The eggplant looks like it was partially cooked before you floured them and fried them. Did you forget to put that step in?
lol i made this with no parsely, no cheese used in the video, skipped 80% of the directions, used spanish skim-cheese and also chives, rosemary and onions picked from my garden haha i’m such a hack. simplicity is sooo much better for me then shit tons of cheese.
This looks ridiculously good! I just found your channel today and I’m going to become a regular viewer!!!!
This recipe ideia looks fantastic. I have been working out really hard over the past two years and my personal trainer has limited my fat and dairy intake. I also don’t have a lot of patience or time to make big, elaborate recipes. I will try this one tomorrow. Thanks so much..I will get back to you about how it went!! Skim milk instead of all that cheese… who would have thought! God Bless
Made this, skipped the mozzarella, and it was delicious!!! Thank you!:)
This is the best and the easiest to make recipe I have found on YouTube..and i have been searching for an hour…thank sooo much! I’ll make it for dinner ������
Wow very tasty food ������������������������������������������������������
Can i substitute almond flour instead of all purpose flour, and heavy cream instead of milk. To become a keto recipe?
please ignore the critics…they must not have a life. in my book, you are one of the best stay at home chefs on you tube. not only do you explain the recipe clearly but you also take the time to write out the recipe ingredients, instructions and demonstrate. you go the extra mile to get it right. that’s why i’m subscribed. i won’t waste my valuable time on someone who thinks they are too important (or too lazy) to complete the whole recipe. so…thank you! i do appreciate you!
The recipe looks good but the camera needs to see the ingredients more than your face; no offense. Thanks for sharing.
I’m can’t found this recipe ����, can you help mee?! Please ����
That’s the way I make now my eggplant parm and I love it. It’s less hassle between dipping it in egg, flour and bread crumbs, plus you can taste the eggplant instead of all those other things that people usually put in their eggplant parm. Simple! That’s me!
Very nice, except for the breadcrumbs. It just introduces unneeded carbs.
This looks like the most unappetizing eggplant parm I’ve ever seen. Mostly because there’s hardly any cheese and the eggplant is undercooked
I think this is good but I found an interesting recipe for Vegan Eggplant Parmesan with this new exciting chef Chef alex at Cookingthebooks.kitchen
You guys should check it out
I agree with you regarding the salt
went through the slight yet pleasing trouble of buying kosher salt so I could stop mentally converting my measurments when I follow the Everyday Food recipes. and let me tell y’all she is not oversalting. coarse salt really is less salty than regular table salt.
To step it up a notch add sauteed zucchini, squash, and onions between layers of pasta. It holds its own and adds a lot of substance to the dish. I’ve been making it for years, all though I do redip my eggplant in eggwash and breadcrumbs before frying. My eggplant lasagna is a family favorite. Keep cooking.
I ate eggplant Parmesan at his fancy restaurant, and I’ve been looking for a healthy alternative
Am i the only 1 that rewinded this video the glass pan goes in the oven but the red dish is shown at the end hmmm. i mean it looks good tho
I’m a little confused. which one do I should use basil or parsley, or both?
I made this yesterday and it was so flipping good!! I added an extra layer which involved ricotta mixed with 2 eggs and herbs and garlic powder and it was ������������ ALSO this is coming from someone who HATES EGGPLANT! So take it from me that this just tastes as good as it looks:)
I wish I could see the end results since that was a different dish that she presented at the end, and the eggplant looked uncooked.
I love all eggplant recipes and this one looks like it might end up at top of my list.
I literally just had this yesterday for the first time and then tasty released this vid.
Wow!!!! That’s perfect…. yummy, tasty and delicious… cheessy…i really like it!!!!
This was great!! Made this on the fly for dinner one night with an eggplant that I didn’t want to got to waste.Will be making this more often.
I loved that you are so expressive!!!! Thanks for sharing your knowledge!!!
-Klimt Kahlo-I didn’t know one could eat too much chocolate.
Yes! You absolutely over salt! Not healthy and hides the taste of food when overdone. But to each it’s own, I suppose!! I eat too much chocolate, so who am I to preach!!!
When you talk about making this dish this way so that it is less heavy, are you referring to density, weight, or calories?
Hey Dani, This is one of my big time all time faves and I definitely aim to try your version the next time I pick up eggplant (hopefully soon!) but I was wondering, have you made any tweaks over the years (I see this video is almost 10 yrs ago)? Or is there anything you would do differently? Thanks.:)
I’ve been learning new dishes and this one was an absolute hit with the family, thanks for sharing!
Hi
Great idea! Exactly what I had planned to do after watching all those egg wash and fry versions! The only thing I would do differently would be to distribute the Parmesan amongst the layers instead of piling it all on top only. Shalom to us only in Christ Yeshua.
So i should waste 12 paper towels everytime i make this dish?
Can this be prepared, then refrigerated and baked later? Or would that not work with the eggplant?
Healthier version, instead of white flour grind oats and make oat flour. Use water or plant milk instead of cow milk. Hope this helps.
Because you do, over salt dear….��
But love you and the recipe!��
Hi Dani! I’ll have some time on my hands very shortly. Would you happen to have a recipe for tomato sauce, using fresh tomatoes? If so, please forward the link. If not, do you know of a tried/tested/tasty recipe that you can provide? Thanks!
Your grandmother must have been from Naples…they don’t like breadcrumbs on their eggplant…I don’t either.:)
I’m making egg planet parmesan pizza. Popular here in Upstate, NY. I just don’t know how to make the egg plant part, so I came here.
Im making this today for the first time, except with a few twists. I used the italian seasoned bread crumbs, and added the parm cheese, garlic powder and Mrs. Dash (purple top) to the breadcrumbs, mixed well. At the end, I used mozzarella, provolone, and pepper jack cheeses. Smells so good cant wait to eat!
Did you rinse off the bitter liquid? I might have missed it.
What a cooky video, I’m making this comment cause you put it in the oven in a clear dish & pulled it out in a red dish??? Over all it looks good. I’ll add more sauce to mine. Thanks for the video.
I was looking for a healthier way to make this dish. So I checked with all my favorite chefs on You tube but to no avail. Then stumbled on you. Your recipe looked great but I was not sure about the “Pink” sauce. It sounded great and I loved the detail instructions about not putting all the liquid in at once etc. I could not understand how a little milk and flour, we used whole wheat, could produce the results you were talking about. But your knowledge of cooking and your culinary expertise convinced me to give it a try. And WOW the Mrs. and I were blown away. It took every oz of discipline I had to resist putting a little cheese in between the layers. I was so happy I believed in you and did because this dish is amazing and will be one of my go to’s. As you will too. I really admire that not once did you tell me to “like” and “Subscribe”. Sometimes I count and I have gotten as high as 5 times in a less than 10 minute vid to “Subscribe now”, “dont forget to subscribe”, Blah Blah Etc etc. Your style and detail actually got me to subscribe. Looking forward to more good things to come. PS I have never commented on any video on You Tube before. And have been watching DIY and cooking vids for a decade.
Hey LADY, where’s the beef? and the RICOTTA? Otherwise, nice and easy recipe.
great recipe, but a little dry. I would just add a little more marinara sauce.
you’re supposed to use 50% more salt and pepper than you normally use when seasoning food
OK when I saw it was layered like lasagna that’s when I got excited!
Is there a recipe for the marinara sauce? this would make it or break it taste wise.
Indeed a wonderful dish…thank you! You need a better camera men (Photographer), the color is very important in cooking shows. This is totally over exposed, especially at the end.
I am Italian so I make this all the time. You salt and squeeze it with a weight. The water comes out overnight. You fry the eggplant before putting sauce on it.
Can’t cook to save my life and I found myself needing to cook and this saved my life, thank you so much T _ T
Here I am again to remind you that this isn’t low carb. Omg.
I did it and it was healthy and tasty! Please keep the goods coming! I love your videos. My friend inside my head. lol
Thanks
thanks for the video beauty! I bought an egg plant and cooked for the first time to your video! ��
hi iam trying to eat better, i just saw your channel yesterday, and saw a lot of videos and so far i love all of them, thank you so much, iam into making salads now, but the eggplant parmesan looks delicious
So bitte, one doesn’t salt the eggplant prior to remove the bitter liquid/taste? Okay.
Made it last week. AWESOME!! doing it again tonight but with eggplants skinned this time (didn’t care too much with skin on).
All they brought from Italia was their shitt mafioso culture. Most corrupt class of public officials here in NJ NY. Most disgusting recipe I’ve seen for eggplant
Almond meal is expensive and fatty. What I like to do is blitz some oats until they’re bread crumb texture and use that to bread stuff. I’ve made chicken parmigiana like that more than once and it was INCREDIBLE.
When you need a good Recipe….. Go to The Stay at Home Chef ������❤️❤️❤️��������
My family (most) prefer to peel the skin, it’s tough and bitter, usually. Try it both ways to see if you like the skin. I don’t, it’s tough, flavor-wise it doesn’t bother me.
someone who knows how to make real authentic Naples Italian eggplant, no breadcrumbs.. thank you very much..
Thought this would be healthy but the eggplant frying threw me off a little
re salt_doctors say cut down on salt intake because of high blood pressure
I tried red chili instead of pepper, It was sort a bit hot but black pepper tastes good. Thanks for your recipe.
Dipped fried any is not healthy for you. Oh wait! No one is going to make this, to many ingredients to many steps. ha ha ha ha..
Thanks for explaining about why eggplant can be disgusting. That’s what made me afraid of trying it, but now I know what to do! I’ll be making eggplant parm for the first time on Sunday.
Looooooove this. Make something similar all the time. Just baked, not fried. Ahhhh goooooood would love to eat on my show
Can’t wait to try it, LOVE to cook, LOVE to eat. Hope more creative recipes are coming! AP
Wow!!!! That’s perfect…. yummy, tasty and delicious… cheessy…i really like it!!!!
Wait a second what happened to the Basil??? She forgot all about it…
it goes in the oven in clear glass pan and comes out in red one… interesting:) trying this recipe today, thank you for posting!
Worried about oil? You didn’t concern yourself “well” w/ that either. Oiled the pan, rubbed ep, flipped ep, brushed ep, flipped ep back over, brushed ep again.. talked about how fried ep is not healthy….a true bimbo that’s an oxymoron to boot.
Dear begs the question, why are they called eggplants if they don’t look like eggs?
Love the recipe, actually, all of them even the ones with meat, though I don’t eat it:) Everyday Food has a lot of great vegetarian recipes and ideas, and I’m grateful because it’s hard to me to find easy, creative and delicious meatless meals and you have a lot of them. As to the salt, who knows better you or we do?:P Plus, for salt being such a simple seasoning, it does make a big difference when you don’t add it. Sarah Carey, I found you and this channel by an accident, and I feel lucky. Thanks for sharing your recipes.
Very nicely and easily done thank you you for more. Just about to fry. S.A. style. Now I am going make yours. Healthier a change and I am sure Will be easier’ less easier anx healthier. Thank yoi so much. All the best.more easy recipe please.
Just wondering what you ever did with the extra milk you said would be used? I did use almond milk and it was fine.
No matter authentic or not what matter is taste its simply superb.i love it.
hello my name is Beverly, 49 yo and mother of two. I am a physical therapist as well as massage therapist; i love fitness and eating clean and delicious meals for my family. I am so glad that I came across your site. I love all your recipes, they are so simple to follow. My love fam love the egg muffin recipes. I can go on an on with all good stuff.Just wanted to thank you for extending your knowledge. Many blessings to you and family.
I think you over salt. Especially after I just spent 2 months in hospital with contested heart due to retaining fluids from salt.
hi there…iv tried ur recipe its so tasty and the people here arounds me just luv it as much as i did.
YUMMY!!! I am sooo making this. I love all your recipes Dani!
Just ate it and it’s amazing! I wish I had made more:) Thanks Sarah
Love this so much! A lighter healthier eggplant parm? YES please! Definitely will try this out.
I’ve added this recipe to my list of favorites its great and I love that pink sauce. I like this even better then the fried version of Eggplant
Well I just bought a few eggplants at the market today, and I guess I know what I’m baking tomorrow. Excellent timing. Thanks, universe!
There should be so much tomato sauce that you need hot crunchy garlic bread to sop it all up. Swimming in sauce!
Whoa…WAY too much salt. Salted the eggplant slices twice, & all the cheeses are loaded with sodium. You’re supposed to rinse the salt off before patting the slices dry. Never, ever heard of ricotta in an eggplant parmigiana. You DO realize that cooking spray is oil, right? Also, why can’t you use real grated parmigiana cheese? What you’re using looks like Kraft from a plastic jar. Yuck. It may be “lighter” in that it’s not fried, but the over-the-top sodium content & unorthodox preparation brings it back down to a grade of “F”. No cooking skills or common sense whatsoever. Andy Warhol says you’ve had your 15 minutes of fame.
I made this for the first time yesterday, it was amazing. However I tweaked it a bit. #1 I added grated parmesan to my bread crumb mixture and extra salt n pepper, # 2 I added fresh shredded parmesan, and only only 1 eggplant and 4 eggs… I was perfect thanks for the recipe ������������
So, I’ve never seen anyone make this without breaking their eggplant first but if it doesn’t make a difference, it sure makes this recipe easier..and quicker. Looks great, going to try it this weekend, thank you!
:O
Maybe some pizza with ananas could help to digest this strange dish…
People, you’ve so strange taste…
sorry for being immature but I laughed�� when she said “if you have really small ones” ��
I’m definitely making this!
DAMN! It’s 11:48 PM here and I have to wait till tomorrow morning to go shopping and make this!
I love!!! that another recipe I’m gonna add it to, my favorite veggie dish �������� thank you…
Please help. How can I get my mind away from having to go back to work on Saturday after a 4 day weekend.
Made this dish and it was a hit at my work. Everyone loved it!!
Everyday tasty is going up 100,00 more subscribers… I think it’s the music��
I made this recipe today and it turned out delicious. I only did 1 eggplant so I decreased the measurements to 1/3. I had a lot of the flour and breadcrumb mixture left. Just and fyi, in case you are in the same position as me and feel bad throwing away. Also, the skin on the eggplant was very hard and after readijg comments i realized that’s just how it tastes. Next time i will peel to see if I like it more. Other than that, this recipe is DELICIOUS!!
Making this right now. Small batch, just one eggplant. Yours looked so good!
You are one of my favorite cooks and how you do your presentations so lively and gracious��������������
You need to slice it way thinner, 1/4 in is even too thick; it will taste much better.
was I wouldn’t use, or make that sauce, she add milk and flour to any tomotoe sauce. eww.
Let me start by saying that I am not an eggplant kinda guy. But I do like eggplant parm. Doctor said to start eating right. Got great eggplants at the green market and found this recipe. Wanted baked, not fried. This was the BEST eggplant parm I have ever had and everyone that ate it with me agreed. Cannot wait to get more eggplants at the market! Thanks!
i love eggplants they r very good i just cooked some out of this ��
NO! NO! YOU DID IT ALL WRONG! YOU SKIN THE EGGPLANT THEN CUT IT PAPER THIN THEN PRESS IT IN LAYERS IN THE FRIDGE OVERNIGHT! THEN, YOU DIP IT IN A BEATEN EGG AND THEN BREAD IT IN ITALIAN SEASONED BREADCRUMBS (using the one hand for egg, one hand for breadcrumbs method) THEN YOU FRY IT! THEN YOU DRAIN THE OIL OFF ON PAPER TOWELS. ONCE THAT’S DONE YOU STACK, SAUCE (or gravy if you’re from Jersey like I am), AND CHEESE! I’M TIRED OF PEOPLE NOT LIKING EGGPLANT PARM BECAUSE PEOPLE LIKE TASTY AND BINGING WITH BABISH PUT OUT SHITTY RECIPES FOR IT! FOLLOW MY GRANDPARENTS AND YOU WON’T BE SORRY!
You’ve done it again, chef. I’ve made this twice now in the last 3 weeks. Easy and delicious. Thank you��
This is an amazing dish I know my husband and son will love! Will try it out soon and will let you know! Thanks again Dani for a brilliant recipe with eggplants (a family favourite veg)…..:)
I love this channel but stopped watching when I heard “low fat”.
1 splash of a water equals how many tablespoons of water???
Hi Recipe looks awesome. I am cooking this dish for a vegan friend and want to freeze ahead. Can you give me some direction on how to adapt recipe and freeze Thanks! Kim
Hi Sarah,
Thank you for posting this recipe. I made it for my family this afternoon and they really enjoyed it. My wife made a comment that the eggplant came out a little mushy (I thought it was fine). I’m wondering if that’s because I sliced the eggplant just a narrower than 1/2” or perhaps it cooked a little too long in the roasting process or a combination of both. Would appreciate any suggestions. Thanks!
“Male eggplants tend to have fewer seeds, and are therefore less bitter than female eggplants. To sex an eggplant, look at the indentation at bottom. If it’s deep and shaped like a dash, it’s a female. If it’s shallow and round, it’s a male.” So the male is, “shallow and round…” I object to that discrimination!-) Anyway, great recipe!
I tried your recipe and I fucked up really bad with the breading process.
I HATE having to bread stuff.
This was the first eggplant parm I ever made and it was absolutely incredible. I’ve made a lasagna before and used cottage cheese instead of ricotta so I might try that next time. Thanks for the great recipe!
I remember my Italian neighbour made this every Christmas and I couldn’t taste the eggplant it was so good
After this video my Granny said to me: what’s for dinner, pizza with ananas?
baked is good; fried is better. you can also make eggplant lasagna 😉
I tried Eggplant Parmesan at Olive Garden for the first time on my first date with my girlfriend. It tastes really good, and it’s also healthy for your heart. ������
Do you have a favorite recipe for the tomato sauce, it looks homemade.
The salting is SO important…all that bitter water comes out…Why did you leave the peal on?..it’s edible???
I always thought you had to salt the plain eggplants to draw out all the bitterness first, which you did not do…but i will try this.
Made this it was good! Appreciated the outside crunch as eggplant is gooey when cooked. Kept some maranera on the side for extra flavor.
That sauce looks like taco salsa and I don’t add ricotta in my eggplant parmigiana and I’m from Napoli I live in Italia the way you’re making this is the American way and you do not pronounce the ricotta correctly please say the words right or don’t say it at all please don’t get offended.
I am having sautéed slice of zucchini as snack lunch today with broc and carrots.
Hi Sarah, love the way you cook, I find you and your methods very vibrant and kinda sexy as well. Keep it going!! Really lovin it! XXXOOO
microwaving between layers of papertowel or placing the sliced eggplant in low heat oven for awhile on a wire rack works wayyyyyy better than the pressing with salt method
Why would you, it’s not soup your makeing it’s marina, which is my fav.you ruined the whole dish.
Just made this this evening and it was delicious and easy! Did not miss the panko/bread crumb coating of other recipes and the pink sauce was so easy to make. I never realized whisking milk and flour off-heat prevented lumps, but as the saying goes, you learn something new everyday. Would definitely make again.
Doesn’t the rinse defeat the purpose of the salt cure/drying?
Thank you! I used your recipe before in a cast iron skillet and it was amazing. I forgot to come back and let you know. I forgot the recipe and that’s why I’m here again. lol. I’m making this tonight. Thanks again.
After living for 18 years I just know that those vegetables is called eggplant ����
Ok not to be this kinda guy, but isn’t this Escape the Night season 1 music.
That looked heavenly, I will try. Fried aubergine is heavenly, if you make a batter using gram flour it prevents the oil soaking in, and the chips turns out so gooey and delish, Pakistani cuisine style.
you need to peel those eggplants first, and if you grill them it’s a lot better than deep frying
Does it have to be marinara sauce? Can you just use tomato sauce or would I need to add something else to the tomato sauce to make it better? I’ve been watching other recipes and no one else has said marinara. Everyone says tomato sauce so now I’m worried
A little tip for everyone, i’ m irish but nearly all italians and sicilians will agree that if you can find sicilian egg plant from sicily, it has far less seeds than the italian variety or the california variety which is now being grown. Any bitterness you might taste in eggplant comes from the seed, especially after cooking when the seed oil is released. The sicilian eggplant is a little smaller than the other varieties, but the taste is better. The seed difference is significant, like comparing an english seedless cucumber to a regular one, or a san marzano tomato to a regular one. I can tell the difference in taste, just a tip if you find eggplant to be somewhat bitter, have a good day
Hi, That looks sooooo Good!!
it’s a must try thisss week…
Thank you!!
God Bless and God Speed!!!
Dani I absolutely love your channel and all your videos but in this particular episode that tomato sauce looks more like salsa than sauce but I do like the rest of the recipe.
I like how she talk and smile, don’t she got a nice face? It’s pleaant.
I have made it twice and both times it was a hit!
Thanks for the recipe.:)
Please tell me why he didn’t cut it in ROUNDS. Cutting it lengthwise makes it stringy and tough to bite through. ALWAYS CUT ACROSS THE GRAIN.
would sea salt work I don’t have kosher salt and I don’t even know the difference