How to make EGGPLANT PARMESAN at home (a seriously easy method)
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- Опубликовано: 2 июн 2024
- This is the simplest way to make eggplant parmesan at home. It requires very little time to prepare, needs just a few ingredients (most of which you have already) and makes for a quick clean up. Best of all, your don't have to soak and scrub a giant baking dish. It's a great way to make eggplant parm with loads of flavor and minimal effort.
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EGGPLANT PARMESAN RECIPE
Medium-Sized Garden Variety Eggplant, 1 each (makes two parmesan)
All-purpose Flour, about 1 cup
Fine Sea Salt, a few large pinches
Ground Black Pepper, as needed
Large Eggs, 3 each
Cooking Oil, enough to fill your fry pan with about 1/4" of oil
Whole Milk Low-Moisture Mozzarella Cheese, about 6-8 oz.
Homemade Tomato Sauce, recipe below
Parmigiano-Reggiano Cheese, as needed to finish
SIMPLE TOMATO SAUCE
Extra Virgin Olive Oil, 1 fl. oz. (28g or 2 tbsp.)
Yellow Onion, 2.25 oz. (64g or 1/2 cup)
Fresh Garlic, 1/2 oz. (14g or 1 heaping tbsp.)
Great Quality Canned Tomatoes, 28 oz. (or 794g)
Kosher Salt, .1 oz. (3g or 1 tsp.)
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⏰ TIMESTAMPS
Intro - 00:00
Choosing the Perfect Eggplant - 00:03
Cutting the Eggplant - 00:36
Setting up the Breading Station - 01:09
Simple Tomato Sauce Recipe - 02:15
Breading and Frying the Eggplant - 03:00
Building the Eggplant Parmesan - 04:16
Cross-Section of Baked Eggplant - 05:15
Plating and Tasting - 05:31
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#eggplantparm #italianfood #kitchenandcraft
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Хобби
Hey folks, I need some feedback here. I accidentally shot this video in 1080p (normally I upload 2K footage) and the quality looks bad to me. What's your opinion? Thanks!
Looks great to me. But, I usually watch on an iPad at whatever default “Auto” quality it serves up. I doubt that’s usually the full 2k feed. I’m probably used to 1080.
@@Firethorne Great. Thanks for the info!
Looks good, crappy internet means I'm usually watching at 720p
Great quality and I like how you are experimenting with camera angles. I think less frequent switching while make the video more natural tho👍
2K would be better for viewing on a large screen, but most viewers would never notice.
I just made this and I have to tell you, my husband said he will pay me to make it again tomorrow. 🤣
Awesome!
Excellent video! Made this for my Italian husband and he loved it and even told me to make it for his family! I think that means, success (:
I love that it was baked without the sauce. Instead put on after yum
I like how you deconstructed the eggplant parm !
Awesome recipe. Very easy to make. No need for salting before preparing
I tried the recipe and it was good and great my wife no longer eats meat and my grandson doesn't eat to much of meat as well they both like it and I like it also will make it again for my wife 👍👍👍👍👍
Video quality was excellent ... more importantly, your presentation, preparation techniques and recipes are superb! Thank you!
As it happens I planned on making egg plant tonight, was checking out recipes here on YT, pretty much decided I’d make it pretty much like I always have, but now I’m going to use your recipe…can’t wait!
Looks amazing! I love how he is straight to the point! Will give this a try. Thank you
Love this recipe! I’m going to follow your instruction!
I'm trying out cooking this for the first time today. Thanks for the guidance!
I am going to try your recipe right now, looks good, thank you!
Omg this looks delicious. Perfect and so easy.
Looks like an awesome method. I'll try it tonight.
Thank you! Worked out really well! I never had an eggplant before and the taste was definitely a new experience. My husband loved it, I've never seen him wolf down something I made so quickly!
looks so good
Great job great video!! Thanks!!❤
Love this recipe thank you for sharing just the way I need to know how great this recipe thx so much
Exactly the way I like it! 😋😋😋
Great video and recipe. Thanks very much. The eggplant parm is certainly hard to beat, but so is the way you deliver a recipe!
This was seriously good. Made last night and made my own sauce from Italian crushed tomatoes and it was far superior to that bought in jars. I think the key is the 1/4 slices like you suggest. I fried them in pork lard and they maintained a fairly crispy constituency. Thanks for making this video. I thought the quality was fine!
Just made it your style. Turned out really nicely. Thank you:))
Great video. Can’t wait to give this a shot tomorrow with a couple of tiny changes.
Yum I'm definitely going to make this tomorrow
Beautifully explained. Great recipe 👍
Thanks a lot! 😊
Enjoyed the video. Good job. Thanks for saving me time & money.
We just made this recipe, it turned out fantastic, Thanks!
Made this recipe tonight for the second time and it was just as good as the first time. My family LOVED it! Thank you for sharing it with us!
That’s great news! Thank you sharing and thank you for supporting my channel!
Wow looks super simple, thanks for the vid, will definitely try it soon!
Thanks!
so seriously simple and easy, this instruction is also very well done! kudos!
Thanks so much!
My Aunt Sylvia right off the boat Italian would make her eggplant the same way with no bread crumbs but she would peel the eggplant and slice super thin it was like an eggplant crepe parm. Soooo good. I’m a new follower I’m excited to try many of your recipes🥰 I love how you get right down to business and keep it moving.
Thanks so much for the support and kind words. Much appreciated! I have to say "eggplant crepe parm" sounds fantastic!
This is awesome!! Excellent!! Just can't wait to make it!! Thanks for sharing!!
From Kenya
Looks delicious 😋
Very healthy recipe
Amazing recipe the family loved it!
So glad!
Incredible! I’m so excited phenom
I didn’t even notice 😊. Just watched and this was exactly what I was looking for.
Loved this recipe 👍
Your way of making this was easy and very delicious 🤤 thank you for your videos
You’re very welcome 🙏.
Very nicely explained, ❤ and like it.
This is the best recipe! I’ve made it 3 times already in 3 weeks!
Interesting way to do it. Just got some fresh eggplant from the farm. Going to try this for sure. Thx for sharing
cant wait to try this
Feedback welcome 🙂
yummy and easy to do.
I just made this! Delicious! Lightly fried. Looks like restaurant quality!
Thank you!!!!!!
Thank you I made this and it was so good. My blood sugar did not go crazy eating it. So many thank you
Sir, you gave me more inspiration I like your style and simplicity explaining recipes the way you do is superb! You have a new friend.
Another homerun!! Thank you…
I love this ❤❤❤❤❤
I will try it ,never made it before, it looks easy, thank you
Happy to share. Hope you enjoy the recipe.
We cooked it for dinner and it was delicious.
This is pretty much the way my Italian husband made this! His sister used breadcrumbs, but I liked his method with the flour better!
i have to try this within the next couple of days! Looks fantasic and like extra sauce as well, but even more than you added. LOL thank you for the video!
Amazing eggplant parmigiana!
Super easy
Definitely about to follow this recipe! 😊
Hope you like it!
Awesome video.
Thanks!
Hello, I've been making him based on my mom's recipe. She used to breadcrumbs but not everybody does. But we would fill the tray with eggplant once the eggplants cooked then kind of layer things.. So I put some mozzarella cheese on the first layer and then put another layer of eggplant on top of it and maybe on the next layer, add some mozzarella cheese and some sauce and keep layering until you get to the top of the pan but for How we do it, we have multiple layers of mozzarella cheese and sauce. And then we just cut little corners out the way you would cut out lasagna. Either way.... But definitely use Italian bread crumbs besides the flower.
“Add a little bit of olive oil to a sauce pot”
Proceeds to pour half the bottle.
I love baked food. I’m making sure my husband stays healthy
I like the recipe
Yummy 😋
I just made an Afghan eggplant w sauce, grated lemon and plain White yogurt w/o sugar 9+.
Now I made yours, added the grated 1/2 Lemon to the sauce 10+. TY
The dish looks really cheesy and delicious 😋
Yes indeed!
Rather than bread and fry the eggplant, simply slice it, brush with some olive oil, season lightly, and toss on a hot grill for a few minutes. The idea is to get some nice grill marks. Flip and cook the other side for a fee minutes. Do not overcook on the grill because the eggplant will finish cooking in the oven. Assemble using the style shown in this video or a more conventional style baked covered with the sauce; your choice. Cook for 20 to 30 minutes in a 350 degree oven.
Using grilled eggplant rather than the breaded and fried method gives you more flavor with less calories. Plus it's quicker and easier with reduced mess and no big kettle of used cooking oil. That makes it less expensive too. Finally, leftovers don't turn soggy in the refrigerator so they reheat better.
Thanks looks good . I like to have a little pasta with that..and a glass of Red Wine,😍
I just found your recipe and am cooking it for the first time for my daughter's 35 bday tomorrow October 20 2022
Nice! Hope you enjoy it.
Looks wonderful making it tomorrow just purchased two eggplants thanks for the sauce recipe too !
Awesome. Let me know what you think!
Update: made this last night, ooooow weeee, good doesn't begin to describe it.
Only I salted my eggplant, and added basil flakes to them.
Then I substituted provolone for mozzarella (I accidentally bought wrong).
I also seasoned my eggs and flour with salt and basil, tiny bit of pepper.
I stacked it into one multi layer single serving (whole eggplant).
I'm now on my way to the store to buy more ingredients so I can make it for my neighbors.
Definitely a solid recipe... I'm here getting it again because the wife absolutely loved it..fyi
I made this last night the sauce is a keeper for sure, dhydrating the egg plant did little good and may have csused more oil to be absorbed. Next time i will try a different frying technique and less layers but being able to make two portions or as many as needed is great
Air fryer?
@@KitchenCraftFood i saw version from test kitchen? that is very similar method so ill make a few adjustments, don't have an air fryer yet!
@@werties9098 me neither. I’ve run out of room for new equipment!
I make it same way but I like round so I just cut width wise. Will subscribe now.
Was gonna ask why no salt to extract the water but a no-sauce bake obviously keeps it from getting soupy. Will definitely try this
You saved me the trouble of asking this question. It's not a traditional way to bake eggplant parm but I see the logic. Sometimes I find it necessary to ladle the sauce after I bake it if it gets a little to dry...but I need to try his approach. Did you ever give this method a try?
@Viva_la_natura never did try it, but thanks for bringing back to my attention. I just made it the traditional way, and it's good, but it's too wet! Lol
@@contemplate-Matt.G same.! The fresh ladle of sauce at the end is nice. When I was young I worked in italian delis that had fried eggplant cutlets with no sauce for sandwiches. They made their eggplant heros by melting sliced cheese on the cutles and then added a light ladle of sauce on top..then a light bake with the bread, as opposed to stuffing a piece of eggplant parm into bread.. Putting sauce in between the layers changes the relationship between the cutlet and the cheese and it can get either dry or soupy. I am going to try his method this weekend and get back to you..
@@Viva_la_natura"pasta grammar" is a great channel for Italian cooking. Just watched them fry the EP with no egg amd no crumbs. Tried it and it tasted great. From their channel, I now make my own sauce with cherry tommatoes....amazing
@@contemplate-Matt.G thanks for the tip! I know that cherry tomato sauce! Its a summer favorite and with yellow sun golds its even better! Pasta Grammars Sardinian flatbread if insanely good ! Try Mile Zero kitchen and Julian Sisofo! Both great chefs for pizza and pasta..
Great channel! So I made this your way and it was great, but messy.
So I tried the same plan but with cooked the eggplant in the Ooni, with a quick oil brush and seasoning. It was awesome and so fast! You should make a video on that!
Looks delicious. I would've popped them in the broiler for just a few minutes.
New subscriber 😊
Thanks!
Gorgeous
The simplicity of this recipe has changed my life 😂
No problem with the quality of the video
Thanks for the info!
Hey, I can do that. Thank you for the recipe. Pairing with chicken breast?
You're welcome! Chicken breast? Sure, why not!
@@KitchenCraftFood I prepared this for dinner the other night. I had never tried eggplant, but my husband told me that he loves it. As it turns out, we sat down to a gourmet meal. Soooo good.
Which restaurant makes this? I'm overdue for a visit to Richmond.
I was referring to Mama Zu, but unfortunately they closed. You can still get it at Edo’s or 8 1/2 though!
This is going to help me with my Mamma Zu withdrawals.
You and me both! In fact, most of Richmond should watch this video.
Reminder: Try making this.
Just curious which RVA restaurant you are referring to at the end?
Sounds like you might know. Care to take a guess? 🙂
@@KitchenCraftFood hmmm. Joe’s inn and Edo’s are the two places with eggplant parm that come to mind.
@@kapeejay I was referring to MamaZu, but you pretty much get the same dish at Edo’s so 👍. I’ve never had the parm at Joe’s. Is it prepared in the same way?
@@KitchenCraftFood RIP mama zu. I’ve also never had the parm at Joe’s.
@@kapeejay Most every meal I had there was fantastic. Sad to see it close.
Would Wandra flour be a good choice here?
If you have Wondra, use it, but it doesn't provide a huge improvement in texture. There's a lot of sauce and cheese going on in this dish so there's really no way to keep the fried eggplant crispy. Nature of the beast unfortunately.
Thanks for the reply ill stick with plain AP but another question i'm making this tonight and everything says the moisture in the eggplant is the enemy why can't i put it it the dehydrator while i'm making the sause there must be a reason why this isn't done?
@@werties9098 Now that's thinking outside the box! Dehydrating might do the trick. Like myself, most folks don't own a dehydrator so I'm guessing that why it hasn't been suggested. I'm interested to hear how the parm turns out. Please report back!
I've always disliked eggplant however this recipe looks amazing. Making it tonight for a group of men, let's see if I can make it a hit!
I've been told that salting the eggplant helps to draw out moisture, so that the end result is eggplant that isn't soggy.
nice recipe, although it would be better to show layered dishes served on a plate, instead of hidden inside of a bowl.
Was it bitter without the “salting” step that a lot of people take to draw out that darker liquid?
If you’re using garden variety eggplant from the grocery store, then no. Most of the bitterness has been breed out of this type. Heirloom or specialty variety, then probably best to salt them.
I know it has to be good.
I was like: "What do you mean 'at home'?" I guess outside of Italy eggplant parmesan is something you buy frozen or eat in restaurants.
Thought the salt and squeeze was to avoid the eggplant from becoming an oil sponge?
If there’s one benefit, that would be it. I prepared this dish both ways, more than once, and didn’t notice a huge difference oil absorption. At least not enough to warrant the additional step.
@@KitchenCraftFood I didn’t see it either in the video. Yours looks great! That’s what I hate the most about frying it is how much oil it sucks up. Been trying to create a baked version that gets crisp with minimal oil. Thanks!
I don't bread mine i just grill it less calories also some basil leaves in the sauce makes it delicious.
Jacques Pepin says the Mary on the bottom round is a Male, the ones with a line is Female. When it comes to cooking or anything regarding food, there is no one that has more knowledge than the great legend chef Jacques Pepins ♥️
Good recipe. I'm not a huge fan of frying the eggplant though. It sounds stupid but any chance I could boil them instead?
👍👍👍
Exactly what kind of canned tomato to get?
I like crushed tomatoes, nothing added. Short cut… Contadina with basil, garlic, etc. Easy peasy.
Why not a second round of flour after the egg wash?
😋