I'm very late to the party but I watched this video probably over 7 years ago and have been making this recipe ever since with a few minor tweaks and it's the best Eggplant Parmigiana ever. Thanks Gianni for leaving this wonderful recipe online for us all to use, I refer back to it quite often when I forget a step.
Hi Gianni. Glad I found your videos. Eggplant Parm is also my favorite dish ever. I have tried breadcrumbs vs flour and salting vs not salting the eggplant and I agree with everything you said. I have never tried an egg wash before and I think that will solve my over-oily frying problems. Can't wait to try it. Thank you so much! Best Eggplant Parm recipe on you tube.
From now on, I'm going to have my extra sauce on the side for my bread. I am minimizing on the eggplant as you said. The eggplant and cheese is the star of this show! TY!
I started working in an Italian restaurant as a kid and that’s how I was taught to fry eggplant. And oh did the kitchen smell good when it was frying day. When I do fry with breadcrumbs I use flavoured crumbs and with the left over egg wash I mix the left over crumbs with the egg wash and fry in the hot oil. Nice touch with tomorrows eggs.
I'm in the middle of making it right now and it already looks and smells delicious..... I'm at my sisters in Kentucky and if you want good Italian food around here.... you have to make it yourself.... ! I'm from the Bay Area and never appreciated the fresh fruits and vegetable readily available.... I was spoiled
I've never ordered eggplant parmesan because it just didn't sound good, you changed my mind. I will try your recipe for me and my friends thanks for your tips, great video.
I'm very glad you make vegetarian recipes, as a vegetarian family, we enjoy authentic Italian food regularly. I enjoy the passion you have for cooking.
Truly wonderful Gianni! I think it's great how you covered the breadcrumb alternative even though you disapprove. Your videos are so informative. Thank you!
this is a terrific recipe for eggplant parmigiana. i always over sauced, over cheesed and over breaded mine. this recipe makes for a light and delicate dish, something i would have never said about mine! thanks. very good and a keeper.
Grazie. I enjoy many meatless dishes and make them often. Plant-based dishes are delicious and are a big part of repertoire. I hope you've downloaded my Vegetable eBook. It has 13 of my favorite vegetable dishes. Just like Gianni's North Beach and it's free.
I made this dish and was a little worried about leaving the skin on and not using bread crumbs. I must say that this is one delicious dish. My wife could not stop raving about how tasty and light it was. We were both satisfied and left the table not feeling like we had a heavy meal. Thank you so much. This is a re-order!
Good advice about leaving off the breadcrumbs. I live in Venice, Italy, with an Italian family. The wife is a fantastic cook, and I love her eggplant parmigiana. She makes it pretty much exactly the same way as you, though she just coats the eggplant lightly in flour and does not use an egg wash. Strangely, she hates garlic so she never cooks with any, but even without garlic the dish is absolutely delicious. The secret is to do just as you demonstrated and not put too much of the tomato sauce on the eggplant. She dabs it on just as you have here, sprinkles lightly with parmesan cheese, dots around the mozzarella, and repeats for a couple of layers. I embarrass myself when she makes this dish because it's so great, I have to have seconds!
This dish is also my fav in the whole world. My grand father came from Naples Italy and my grand mother from Portugal. This way you make is almost how I make it and you do have to have the both cheeses. The way I start it I slice my eggplant thin and dry it out for a couple of days btween paper towels. Then I do the egg wash but I add about a cup of half and half proceed the way you do. When I make this I make a lot w some to freeze. Mr Gianni's recipe is the only way to go for eggplant parm. One more thing when I watch your videos I feel like I am at home with my dad. He is the one I learned from.
I made this yesterday and I am crazy over it. I deeply appreciate your time to demonstrate. It was very clear, I watched the video and I knew what to do and this is my first time making it. It's simple, delicious and I am a fan of your cooking.
GORGEOUS! And I can smell my Nonna's kitchen all over again. How I miss that lady. She made a cookie at pascha I've never seen since she died in 1989. Thanks for the memories. And the tutorial.
I saw this recipe some months ago and decided to grow globe Aubergines (Eggplant here in the USA) to use in this recipe. Harvested them today. Had all the other ingredients ready and followed the recipe and directions exactly. I must say it is SPECTACULAR on every level. I never dreamed that this somewhat tastless bitter vegetable could be transformed into a tender delight bathed in the most delectable sauce.I have added this to my top 10 list of favourite recipes.Thank You so much Gianni for sharing this meal with us.Candy. A Welsh woman marooned in South Dakota. Bringing the world to my door through food....
Ciao Candy. Wow, you grew your own eggplant. I'm impressed. I don't have any place to garden and I miss growing my own. Luckily we have many organic farmers here in the San Francisco Bay Area to ensure quality ingredients. I am happy that you enjoyed one of my favorite dishes. Keep on cooking! Buon appetito! --Gianni
I wanted to express thanks for this video and recipe. My wife and I loved it. Very wise part on not making the thing too wet with wet sauce/gravy. Hats-off! and thank you.
I'm so glad I found your channel, Gianni! I live in PA, just north of Philadelphia and have just cooked down what will likely be the last batch of fresh Roma tomatoes and basil from my garden this season. I was specifically looking for an Eggplant Parmesan recipe that omitted the nasty dry bread crumbs that I agree destroys the integrity of my beloved tomato sauce and the authenticity of this classic dish. I prefer my bread on the side... My girl and I are looking forward to this first baked meal of Autumn! Thanks for your help! BTW, "sauce" vs. "gravy" is a favorite and sometimes rather heated debate in this town! ;)
You may be thinking of pasta alla Norma. It's a classic Sicilian dish from the city of Catania. The sauce is made with roasted or fried eggplant, tomatoes, basil and topped with grated ricotta salata. It's one of my favorites.
I've been trying to make a good eggplant parmigiana for decades now. Gianni! Your recipe is the best! Every time I cook it....I put you on my computer (and my Bose for good audio) and you and I go at it. Thank you so much, I love your instruction and the recipe comes out great (finally!) every time - Gracie!
This was SO good the first time I made it (I credited YOU, Gianni) that I'm making it again. Thanks for holding my hand through the entire preparation.
I grew up with an Italian grandmother, and i didn't realize how much i missed her cooking until i started watching your channel!..so i ran out to the store and picked up everything i needed to make eggplant parmigiana. thank you for sharing a wonderful recipe. Mike
Such a lovely video. I am Indian living in NY but inside I feel so Italian lol I’m telling ya. I harvested tomatoes from my garden and made my own tomato sauce couple months ago. Now your video is just right to use those late fall harvest of eggplants. Thanks for sharing.
I LOVE your recipe, and to satisfy all, I make half the dish with breadcrumbs and half without. Either way, people that taste tested it loved it both ways and were just happy to have a lovely dinner. Served it with tomato bread salad with fresh tomatoes from the garden. Amazing.
Thank you for taking the time to prepare this tutorial. We easily settled for this excellent demonstration after watching a handful of others which simply 'didn't cut the mustard'. Watching a real Italian Chef at work is very encouraging and we especially like how you acknowledge the controversial issues but leaving it for others to decide. The end result is exactly what we're aiming for - not too greasy and full of flavor. We have subscribed and look forward to following other recipes from your extensive collection. Now off to purchase the ingredients for tonight's dinner - Bellissimo!
Ciao. Thanks for your support. I love sharing my home cook recipes that I've been enjoying all my life. I hope you found all the ingredients for the parmigiana. Let me know how it turns out. Keep on cooking. Buon appetito! --Gianni
Our new friend... we are just about to sit down for dinner... hope we can find a way to send you some pics... thanks again all the way from England, UK...
It's that time again Gianni!. Every year I grow my own Aubergine and make this recipe. I have a serious allergy to eggs so I use cornflour. I had a bumper crop last year so I branched out and tried some of the other recipes on You Tube.....NO......This is the one and only...I look forward to it every year. I am a Welsh foodie stranded in South Dakota, USA and there are no eggplants (Aubergine) at our supermarket so this is extra special for me. I love making it, eating it, sharing it. Thank You. Candy. p.s. I also grow my own Basil, Parsley, Oregano and Garlic. Meatless dishes are truly spectacular when you use the best ingredients you can grow or find.
Gianni, I've watched probably 50+ videos of how to prepare Parmigiana di Melenzane, and of the American one's, you're the most authentic IMHO. Born in Naples, and living there on and off my entire life, I've eaten my share. Not peeled, no breadcrumbs (YUK) and made with a simple " Shué Shué" sauce, and fior di latte, you nailed it buddy! Sei proprio bravo!!!
Grazie. This was one of the first dishes I made while I was in Napoli from late last November through Christmas. This was one of the first dishes I made. I was nervous when I served it at lunch, but I got lucky. My Neapolitan friends loved it. Buon appetito! --Gianni
That looks just awesome. That was a very nice eggplant with no seeds and obviously you used nothing but the best ingredients. And it looks delicious. Bravo!
Tradition is amazing, from where you are in the Unites States, all the way to Melbourne Australia which is where im from - these dishes are cooked all so similiar from the sugo to the cotoleti - oh dio madonna.. grazie mile gianni!!
Gianni.... BRAVO!!!!!... You are now my favorite TV Chef.... You really deserve a show on food TV... I made your Eggplant Parmigiana and it's now my favorite meal for my family.... THANK YOU... :)... So much for sharing... I love your videos and wish you much success, health and long life. Gotta ask you if you are a retired Copper?... if not... you would have made a great fireman in that most firemen are great chefs...again.. thanks for this Top Shelf Recipe... I've tried others.. but your recipe is the BEST!!!!... Thanks Again... :)
Gianni thank you for the wonderful recipes and taking me back to North Beach where my family is from. You've probably crossed paths with them over the years, the Caruso's, the DeMartini's and the Belli's. Every time I start one of your videos and see St. Peter and Paul's Church it warms my heart! By the way my new favorite pizza is the pear with gorgonzola and prosciutto. Yum Yum!!
I am SOOOO excited. Our exchange student from Italy will be eating this on Friday. When I was in Rome the Eggplant was so scrumptious. Now I can perfect eggplant in our kitchen at home. Thank you Gianni!!! (Diego's mother has sent me a recipe but a bit was lost in translation. Your video was very helpful.)
Prepared my first eggplant parmigiana. Absolutely delicious! First time eating eggplant. I wanted to try eggplant. So glad to have found you on RUclips.
I've followed this recipe every time I craved this dish for two years! I definitely find the only-egg battered eggplants tastier than with breadcrumbs. Every individual component of this recipe is delicious; I can't help but snack on everything as I cook it. You do a great job of making sure we get the most out of our ingredients in every step of the process and I appreciate it a lot. Your tips for this one dish have stuck with me when I cook other things as well. Thanks a lot!
Gianni Thank you for this recipe as it was absolutely delicious. I will make it often. you are an excellent chef and i love all your recipes I have tried. thank for for sharing.
👍😍I love this guy & his channel. The recipes are sooo good & on point. My problem with this recipe is I seem to eat the fried eggplant before I can get it in the oven to make the “parmigiana” part of the recipe. 😋😆😂🤣 Thank you. I wish he was still posting new videos. Hope all is well with him. 💞
Wow, I learned so much from you about this dish. I am going to try without the breadcrumb. I like the way yours looked with just the flour and egg wash. Thank you so much. I am going to cook some right now.
I’ve been chasing good eggplant Parmesan for years. I’d developed a recipe I liked but this approach was so difference I had to try it. I can’t say enough about how good it is. I was skeptical of his method of not breading the eggplant, but he was right.
i can't keep up with this guy's awesome recipes... going to the hrocery store right now to get ingredients for this... man, it looks good and i'm doubly excited because i can't eat bread and had no idea you can make this without breadcrumbs.
I tried your recipe last night for dinner and it was brilliant. That was the best egg plant parmigiana that I have ever eaten . So good, I even had it for breakfast
Ciao Dora. Thanks for sharing. Yeah I've been known to eat a piece of eggplant parmigiano the next morning right out of the fridge. Keep on cooking! --Gianni
Great job Gianni, It's my favorite as well. I've made it both ways and like both. The crumbs make it a bit heavier dish. Definitely lighter version without.
OMG! This is so awesome! I made this for a couple of friends of mine that said that they hated eggplant. They enjoyed extra servings of this entrée and raved about it. Like most people that claim that they hate eggplant, they never had it prepped correctly. Same goes for portabella mushrooms. Eggplant and portabella mushrooms are so rich that you never notice that entrée’s such as this one are meatless.
Thanks Gianni. I consider myself as being a good cook with many years of experience but I'm always learning. I am learning how to cook authentic Italian cuisine from you and Antonio Carluccio on your respective you tube channels. Thank you so very much for sharing your recipes and videos with the world. It is greatly appreciated!
Dale Meyer Ciao Dale. I've learned a lot from Antonio Carluccio and Gennaro Contaldo in the Two Greedy Italians BBC series. Do you want to share one of your favorite Italian recipes?
Very good. I like the idea of the cheese and parsley in the egg wash. We always bread them; gives a nice crispy texture. Funny; we're a continent apart but have the same basic recipes!
Try the bread crumbs mixed with cheese. It will not be soggy, and will add flovor and texture. When the bread crumbs and bread crumbs brown up with the olive oil it creates a fabulous taste, along with the sauce. Now I'm hungry.
Hi Gianni, use to go to Ceasers in North Beach a lot and loved there eggplant parmasagne. Will miss that restaurant. Your video is awesome will definitely try it out.. Gratzi.. Aldo
...:”those other people”... oh that’s rich Gianni.., I had to laugh 🤣... like yourself... one’ah my favorites! Over a bed of angel hair ladled with’ah little gravy and topped with this crown of culinary delight!.. thanks friend..
I REALLY LIKE WATCHING YOU COOK,THE EGGPLANT WITHOUT THE BREAD CRUMBS,SOUNDS WONDERFUL,CANT WAIT TO TRY IT,MY MOTHER IS SICILLAN AND SHE DOES IT WITH THE BREAD CRUMBS,SO I AM GONNA HAVE TO MAKE IT YOUR WAY,,MY DAD COULD BE THE JUDGE...LOL,,SHE IS ALITTLE STUBBORN...
Gianni ,you are blessed , you live in the ultimate place in the world , I love you're home you are blessed ,because I was going to say god bless , BUT YOU OBVIOUSLY ARE ALREADY
+vinrxx Ciao. I'm so happy the recipe worked for you. From my kitchen straight to your kitchen. Bravo! Parmigiano all the way, not too shabby. Buon Appetito! Keep on cooking. --Gianni
I see other cooks telling people to get the heavy eggplants. My grandmother taught me to get the lightest ones for their size. Less seeds/bitterness. She used to sex them too but i'll be damned if I ever understood it. I think she went for "Male" eggplants. Some folks thought she was wrong but when food it that good, I take everything into consideration. Yea, I avoid breading them as much as possible. Gets soggy and greasy, although I do like the flavor. My son loves them breaded. Salute!
I have been all over the internet to find a recipe like my Italian-American Mom made and you hit it in the nail. Mom’s recipe is like your’s. Flour, egg and fry the eggplant. Breading eggplant for Parmesan is a sacrilege in my book. You are so right. It is “gloppy”. The egg taste shines through in my Mom’s eggplant Parmesan making it taste better than when breaded!! Mom always peeled the eggplant because sometimes the skin stays a little tough. Thank you for sticking to what my family’s old school tradition was. You live in my favorite city too! Lucky you!
Yum!! Think I would prefer the breadcrumbs but you make a good case not to lol. Looks freaking delicious. Your vibe is so calm as well. Enjoying your content, Gianni!
I'm very late to the party but I watched this video probably over 7 years ago and have been making this recipe ever since with a few minor tweaks and it's the best Eggplant Parmigiana ever. Thanks Gianni for leaving this wonderful recipe online for us all to use, I refer back to it quite often when I forget a step.
I come back to this recipe every single time to make Gianni's eggplant parmigiana.
The best!
Thank you, Gianni!!
Thank you Gianni, wherevever you are! Wonderful recipe.❤💕❤️💕❤️💕❤️💕❤️💕❤️💕❤️💕❤️💕❤️
Just found this channel. Love it. This guy is so legit. Love the passion and the genuine cooking.
Just made this. Best eggplant parm I've ever had. Adding this dish to my regular rotation. Thanks Gianni!
This is the only eggplant parmigiana recipe I use. Absolutely the best! Gratzie, Gianni!
Hi Gianni. Glad I found your videos. Eggplant Parm is also my favorite dish ever. I have tried breadcrumbs vs flour and salting vs not salting the eggplant and I agree with everything you said. I have never tried an egg wash before and I think that will solve my over-oily frying problems. Can't wait to try it. Thank you so much! Best Eggplant Parm recipe on you tube.
From now on, I'm going to have my extra sauce on the side for my bread. I am minimizing on the eggplant as you said. The eggplant and cheese is the star of this show! TY!
I started working in an Italian restaurant as a kid and that’s how I was taught to fry eggplant. And oh did the kitchen smell good when it was frying day. When I do fry with breadcrumbs I use flavoured crumbs and with the left over egg wash I mix the left over crumbs with the egg wash and fry in the hot oil. Nice touch with tomorrows eggs.
I'm in the middle of making it right now and it already looks and smells delicious..... I'm at my sisters in Kentucky and if you want good Italian food around here.... you have to make it yourself.... ! I'm from the Bay Area and never appreciated the fresh fruits and vegetable readily available.... I was spoiled
I've never ordered eggplant parmesan because it just didn't sound good, you changed my mind. I will try your recipe for me and my friends thanks for your tips, great video.
My absolute FAVORITE cooking channel on RUclips. I'm sooooooo hooked it's pathetic.
+Jason Desjardins
Ciao Jason. Thanks for your support. Keep an eye out. We're planning 3 new episodes that we'll shoot soon.
Buon appetito!
--Gianni
I'm very glad you make vegetarian recipes, as a vegetarian family, we enjoy authentic Italian food regularly. I enjoy the passion you have for cooking.
Truly wonderful Gianni! I think it's great how you covered the breadcrumb alternative even though you disapprove. Your videos are so informative. Thank you!
this is a terrific recipe for eggplant parmigiana. i always over sauced, over cheesed and over breaded mine. this recipe makes for a light and delicate dish, something i would have never said about mine! thanks. very good and a keeper.
Grazie. I enjoy many meatless dishes and make them often. Plant-based dishes are delicious and are a big part of repertoire. I hope you've downloaded my Vegetable eBook. It has 13 of my favorite vegetable dishes. Just like Gianni's North Beach and it's free.
Does the skin taste bitter
I made this dish and was a little worried about leaving the skin on and not using bread crumbs. I must say that this is one delicious dish. My wife could not stop raving about how tasty and light it was. We were both satisfied and left the table not feeling like we had a heavy meal. Thank you so much. This is a re-order!
I love this guy, true Italian American.. Excellent cook too 👌
Good advice about leaving off the breadcrumbs. I live in Venice, Italy, with an Italian family. The wife is a fantastic cook, and I love her eggplant parmigiana. She makes it pretty much exactly the same way as you, though she just coats the eggplant lightly in flour and does not use an egg wash. Strangely, she hates garlic so she never cooks with any, but even without garlic the dish is absolutely delicious. The secret is to do just as you demonstrated and not put too much of the tomato sauce on the eggplant. She dabs it on just as you have here, sprinkles lightly with parmesan cheese, dots around the mozzarella, and repeats for a couple of layers. I embarrass myself when she makes this dish because it's so great, I have to have seconds!
Ciao Janine. Lucky you living in Venice. Thanks for sharing an authentic Venetian version of one of my favorite dishes.
Buon appetito!
--Gianni
This dish is also my fav in the whole world. My grand father came from Naples Italy and my grand mother from Portugal. This way you make is almost how I make it and you do have to have the both cheeses. The way I start it I slice my eggplant thin and dry it out for a couple of days btween paper towels. Then I do the egg wash but I add about a cup of half and half proceed the way you do. When I make this I make a lot w some to freeze. Mr
Gianni's recipe is the only way to go for eggplant parm. One more thing when I watch your
videos I feel like I am at home with my dad. He is the one I learned from.
I made this yesterday and I am crazy over it. I deeply appreciate your time to demonstrate. It was very clear, I watched the video and I knew what to do and this is my first time making it. It's simple, delicious and I am a fan of your cooking.
I made it last week. I'm a baby cooking your expertise made me look like a veteran. It was delicious. Thank you sir.
GORGEOUS! And I can smell my Nonna's kitchen all over again. How I miss that lady. She made a cookie at pascha I've never seen since she died in 1989.
Thanks for the memories. And the tutorial.
I saw this recipe some months ago and decided to grow globe Aubergines (Eggplant here in the USA) to use in this recipe. Harvested them today. Had all the other ingredients ready and followed the recipe and directions exactly. I must say it is SPECTACULAR on every level. I never dreamed that this somewhat tastless bitter vegetable could be transformed into a tender delight bathed in the most delectable sauce.I have added this to my top 10 list of favourite recipes.Thank You so much Gianni for sharing this meal with us.Candy. A Welsh woman marooned in South Dakota. Bringing the world to my door through food....
Ciao Candy.
Wow, you grew your own eggplant. I'm impressed. I don't have any place to garden and I miss growing my own. Luckily we have many organic farmers here in the San Francisco Bay Area to ensure quality ingredients.
I am happy that you enjoyed one of my favorite dishes. Keep on cooking!
Buon appetito!
--Gianni
I wanted to express thanks for this video and recipe. My wife and I loved it. Very wise part on not making the thing too wet with wet sauce/gravy. Hats-off! and thank you.
I'm so glad I found your channel, Gianni! I live in PA, just north of Philadelphia and have just cooked down what will likely be the last batch of fresh Roma tomatoes and basil from my garden this season. I was specifically looking for an Eggplant Parmesan recipe that omitted the nasty dry bread crumbs that I agree destroys the integrity of my beloved tomato sauce and the authenticity of this classic dish. I prefer my bread on the side... My girl and I are looking forward to this first baked meal of Autumn! Thanks for your help! BTW, "sauce" vs. "gravy" is a favorite and sometimes rather heated debate in this town! ;)
You may be thinking of pasta alla Norma. It's a classic Sicilian dish from the city of Catania. The sauce is made with roasted or fried eggplant, tomatoes, basil and topped with grated ricotta salata. It's one of my favorites.
I've been trying to make a good eggplant parmigiana for decades now. Gianni! Your recipe is the best! Every time I cook it....I put you on my computer (and my Bose for good audio) and you and I go at it. Thank you so much, I love your instruction and the recipe comes out great (finally!) every time - Gracie!
Gianni ,i'm so ready for eggplant,so ready to make it today .Grazie Sir
This was SO good the first time I made it (I credited YOU, Gianni) that I'm making it again. Thanks for holding my hand through the entire preparation.
Ciao.
I'm pleased that you like the eggplant. I just made some here in Naples. Buonissimo! Keep on cooking.
Buon appetito!
--Gianni
I grew up with an Italian grandmother, and i didn't realize how much i missed her cooking until i started watching your channel!..so i ran out to the store and picked up everything i needed to make eggplant parmigiana.
thank you for sharing a wonderful recipe.
Mike
+theinfinatewisdom
Ciao Mike.
I hope your eggplant parmigiana turned out well.
Buon appetito!
--Gianni
i like the way you said, "i love to make it. i love to eat it."
Such a lovely video. I am Indian living in NY but inside I feel so Italian lol I’m telling ya. I harvested tomatoes from my garden and made my own tomato sauce couple months ago. Now your video is just right to use those late fall harvest of eggplants. Thanks for sharing.
Chani Pll
I LOVE your recipe, and to satisfy all, I make half the dish with breadcrumbs and half without. Either way, people that taste tested it loved it both ways and were just happy to have a lovely dinner. Served it with tomato bread salad with fresh tomatoes from the garden. Amazing.
I made ur eggplant, delish. My Family loved it.Thanks for sharing.
Suddenly, I want some eggplant! That looks good!
Thank you for taking the time to prepare this tutorial. We easily settled for this excellent demonstration after watching a handful of others which simply 'didn't cut the mustard'. Watching a real Italian Chef at work is very encouraging and we especially like how you acknowledge the controversial issues but leaving it for others to decide. The end result is exactly what we're aiming for - not too greasy and full of flavor. We have subscribed and look forward to following other recipes from your extensive collection. Now off to purchase the ingredients for tonight's dinner - Bellissimo!
Ciao.
Thanks for your support. I love sharing my home cook recipes that I've been enjoying all my life.
I hope you found all the ingredients for the parmigiana. Let me know how it turns out. Keep on cooking.
Buon appetito!
--Gianni
Our new friend... we are just about to sit down for dinner... hope we can find a way to send you some pics... thanks again all the way from England, UK...
I too, saw several other videos and think this one is the best. I made it with pre-made spaghetti sauce and it was delicious.
It's that time again Gianni!. Every year I grow my own Aubergine and make this recipe. I have a serious allergy to eggs so I use cornflour. I had a bumper crop last year so I branched out and tried some of the other recipes on You Tube.....NO......This is the one and only...I look forward to it every year. I am a Welsh foodie stranded in South Dakota, USA and there are no eggplants (Aubergine) at our supermarket so this is extra special for me. I love making it, eating it, sharing it. Thank You. Candy. p.s. I also grow my own Basil, Parsley, Oregano and Garlic. Meatless dishes are truly spectacular when you use the best ingredients you can grow or find.
Bravo! Looks fantastic. Makes me hungry.
Gianni, I've watched probably 50+ videos of how to prepare Parmigiana di Melenzane, and of the American one's, you're the most authentic IMHO. Born in Naples, and living there on and off my entire life, I've eaten my share. Not peeled, no breadcrumbs (YUK) and made with a simple " Shué Shué" sauce, and fior di latte, you nailed it buddy! Sei proprio bravo!!!
Grazie.
This was one of the first dishes I made while I was in Napoli from late last November through Christmas.
This was one of the first dishes I made. I was nervous when I served it at lunch, but I got lucky. My Neapolitan friends loved it.
Buon appetito!
--Gianni
That looks just awesome. That was a very nice eggplant with no seeds and obviously you used nothing but the best ingredients. And it looks delicious. Bravo!
I can't wait to try this recipe - no breadcrumbs! I love this recipe and all of your recipes; learning so much! Grazie
Tradition is amazing, from where you are in the Unites States, all the way to Melbourne Australia which is where im from - these dishes are cooked all so similiar from the sugo to the cotoleti - oh dio madonna.. grazie mile gianni!!
Yum!!! My all time favorite! I hope my eggplants do well this summer!
Gianni.... BRAVO!!!!!... You are now my favorite TV Chef.... You really deserve a show on food TV... I made your Eggplant Parmigiana and it's now my favorite meal for my family.... THANK YOU... :)... So much for sharing... I love your videos and wish you much success, health and long life. Gotta ask you if you are a retired Copper?... if not... you would have made a great fireman in that most firemen are great chefs...again.. thanks for this Top Shelf Recipe... I've tried others.. but your recipe is the BEST!!!!... Thanks Again... :)
That looks so good. Eggplant parm is one of my favorites too. I want to come cook with you. The videos are great. Well done!
Gianni thank you for the wonderful recipes and taking me back to North Beach where my family is from. You've probably crossed paths with them over the years, the Caruso's, the DeMartini's and the Belli's. Every time I start one of your videos and see St. Peter and Paul's Church it warms my heart! By the way my new favorite pizza is the pear with gorgonzola and prosciutto. Yum Yum!!
Omg. I'm drooling here.
I'm going to have to cook this.....you haven't failed me once.....I've cooked a few of your wonderful dinners.....keep cooking!
Yes that's the one! whenever i make eggplant parmigiana, I make the Pasta alla Norma with the spare eggplant - delicious.
Just made this... I can definitely see why this is your favourite meal. It's immense!! Thanks
I just made this. I added onion and a little more garlic to the sauce. It smells amazing! can't wait to eat it haha!
WOW..You can cook for me anytime... I get so hungry watching your videos...
God Bless You..and Mary mother of God... Gianni....Such a good influence !!
I am SOOOO excited. Our exchange student from Italy will be eating this on Friday. When I was in Rome the Eggplant was so scrumptious. Now I can perfect eggplant in our kitchen at home. Thank you Gianni!!! (Diego's mother has sent me a recipe but a bit was lost in translation. Your video was very helpful.)
just found this channel.. great recipes. I love simple Italian cooking and you do it just right. I love your easygoing relaxed manner as well!
Thanks for this, going to make it tonight & nice to see the real way it's done. Salut!
Ohhh Gianni this looks absolutely delicious! Thank you for sharing!
Prepared my first eggplant parmigiana. Absolutely delicious! First time eating eggplant. I wanted to try eggplant. So glad to have found you on RUclips.
Used your video to make Eggplant Parm tonight. Thank you for great tips!
I've followed this recipe every time I craved this dish for two years! I definitely find the only-egg battered eggplants tastier than with breadcrumbs. Every individual component of this recipe is delicious; I can't help but snack on everything as I cook it. You do a great job of making sure we get the most out of our ingredients in every step of the process and I appreciate it a lot. Your tips for this one dish have stuck with me when I cook other things as well. Thanks a lot!
I just use salt pepper oil!
Gianni Thank you for this recipe as it was absolutely delicious. I will make it often. you are an excellent chef and i love all your recipes I have tried. thank for for sharing.
👍😍I love this guy & his channel. The recipes are sooo good & on point. My problem with this recipe is I seem to eat the fried eggplant before I can get it in the oven to make the “parmigiana” part of the recipe. 😋😆😂🤣 Thank you. I wish he was still posting new videos. Hope all is well with him. 💞
looks delicious I'm going to make this, thank you
Wow, I learned so much from you about this dish. I am going to try without the breadcrumb. I like the way yours looked with just the flour and egg wash. Thank you so much. I am going to cook some right now.
North Beach is my favorite place in SF. Absolutely beautiful!!!
I’ve been chasing good eggplant Parmesan for years. I’d developed a recipe I liked but this approach was so difference I had to try it. I can’t say enough about how good it is. I was skeptical of his method of not breading the eggplant, but he was right.
That music tho. For a moment I thought this was an ad. But it sure did grabbed my attention. Great video!
this looks soooo good. i'm gonna try your recipe. im so excited!! =)
yum yum. Looks absolutely wonderful. Blessings to you for 2020 and Happy New Year.
i can't keep up with this guy's awesome recipes... going to the hrocery store right now to get ingredients for this... man, it looks good and i'm doubly excited because i can't eat bread and had no idea you can make this without breadcrumbs.
My mouth is watering the eggplant. I make it to. Soooooooo gooood
Love watching you. My upbringing was good eating the best always homemade xxxxx
I tried your recipe last night for dinner and it was brilliant. That was the best egg plant parmigiana that I have ever eaten . So good, I even had it for breakfast
Ciao Dora. Thanks for sharing. Yeah I've been known to eat a piece of eggplant parmigiano the next morning right out of the fridge. Keep on cooking!
--Gianni
Great job Gianni, It's my favorite as well. I've made it both ways and like both. The crumbs make it a bit heavier dish. Definitely lighter version without.
gotta love those giant north beach kitchens. ah i miss the city.
Wow my first Gianni's North Beach marathon! Grazie.
OMG! This is so awesome! I made this for a couple of friends of mine that said that they hated eggplant. They enjoyed extra servings of this entrée and raved about it. Like most people that claim that they hate eggplant, they never had it prepped correctly. Same goes for portabella mushrooms. Eggplant and portabella mushrooms are so rich that you never notice that entrée’s such as this one are meatless.
Ciao Dale. Way to go. I've had the same experience. "Oh, I don't like eggplant." Next thing they're going for seconds. Keep on cooking!
Thanks Gianni. I consider myself as being a good cook with many years of experience but I'm always learning. I am learning how to cook authentic Italian cuisine from you and Antonio Carluccio on your respective you tube channels. Thank you so very much for sharing your recipes and videos with the world. It is greatly appreciated!
Dale Meyer Ciao Dale. I've learned a lot from Antonio Carluccio and Gennaro Contaldo in the Two Greedy Italians BBC series. Do you want to share one of your favorite Italian recipes?
hmmmmmmmm, good stuff! I will make this tonight, but I think I'll try the bread crumb method. Thanks for the excellent video.
This looks absolutely delicious! I can't wait to try it. Plus, it's diabetic-friendly so I can make it for my Dad. Thank you, Gianni! God Bless!
Everything about this video is fantastic! Thanks for sharing
Looks Delicious!!!!!!!!!!!!!! I'm gonna try this with the eggplant I got today from the farmers market!!!! YUMMMMMMMMMMMMMMMMMM!!!! :)
Gorgeous ! Gonna make this today and eat it with friends whilst watching Inspector Montalbano ! Thank you very much for this great vid x
Very good. I like the idea of the cheese and parsley in the egg wash. We always bread them; gives a nice crispy texture. Funny; we're a continent apart but have the same basic recipes!
I'm 30 seconds in and already I am loving Gianni 👌
Try the bread crumbs mixed with cheese. It will not be soggy, and will add flovor and texture. When the bread crumbs and bread crumbs brown up with the olive oil it creates a fabulous taste, along with the sauce. Now I'm hungry.
Hi Gianni, use to go to Ceasers in North Beach a lot and loved there eggplant parmasagne. Will miss that restaurant. Your video is awesome will definitely try it out.. Gratzi.. Aldo
...:”those other people”... oh that’s rich Gianni.., I had to laugh 🤣... like yourself... one’ah my favorites! Over a bed of angel hair ladled with’ah little gravy and topped with this crown of culinary delight!.. thanks friend..
your instructional demonstrations are fantastic .. keep up the good work and keep posting the recipes .. love it
Love your recipe; I'll be using it tomorrow evening! And - I love that burned wooden spatula :) What a confident cook you are.
I REALLY LIKE WATCHING YOU COOK,THE EGGPLANT WITHOUT THE BREAD CRUMBS,SOUNDS WONDERFUL,CANT WAIT TO TRY IT,MY MOTHER IS SICILLAN AND SHE DOES IT WITH THE BREAD CRUMBS,SO I AM GONNA HAVE TO MAKE IT YOUR WAY,,MY DAD COULD BE THE JUDGE...LOL,,SHE IS ALITTLE STUBBORN...
Gianni ,you are blessed , you live in the ultimate place in the world , I love you're home you are blessed ,because I was going to say god bless , BUT YOU OBVIOUSLY ARE ALREADY
i substituted parmisan instead of peccorino in the egg batter. Absolutely awesome! Thank you sooooo much!
+vinrxx
Ciao.
I'm so happy the recipe worked for you. From my kitchen straight to your kitchen. Bravo! Parmigiano all the way, not too shabby.
Buon Appetito! Keep on cooking.
--Gianni
I see other cooks telling people to get the heavy eggplants. My grandmother taught me to get the lightest ones for their size. Less seeds/bitterness. She used to sex them too but i'll be damned if I ever understood it. I think she went for "Male" eggplants. Some folks thought she was wrong but when food it that good, I take everything into consideration. Yea, I avoid breading them as much as possible. Gets soggy and greasy, although I do like the flavor. My son loves them breaded. Salute!
The eggplant secret that will change your life. "Dots, not slots" (Male eggplants have almost no seeds)
I have been all over the internet to find a recipe like my Italian-American Mom made and you hit it in the nail. Mom’s recipe is like your’s. Flour, egg and fry the eggplant. Breading eggplant for Parmesan is a sacrilege in my book. You are so right. It is “gloppy”. The egg taste shines through in my Mom’s eggplant Parmesan making it taste better than when breaded!! Mom always peeled the eggplant because sometimes the skin stays a little tough. Thank you for sticking to what my family’s old school tradition was. You live in my favorite city too! Lucky you!
100pct better with breadcrumbs, nothing is glopy...it's in your head.
I made this for dinner yesterday, it was delicious! Thinking of having it today as well!
Y favorite dish thank you for the beautiful cooking.
I love watching this.. Thanks
Yum!! Think I would prefer the breadcrumbs but you make a good case not to lol. Looks freaking delicious. Your vibe is so calm as well. Enjoying your content, Gianni!
My favorite dish too. I’m with your sister and use bread crumbs. Yours looks fantastic.
Greatest respect