from a stranger on the internet, I can't tell you enough how much having you back in my life has improved my quality of living. might be exaggerating, or not.
I don’t think that’s an exaggeration! I fully support this statement. She’s like your spunky smart friend pushing you to do better without even knowing it!
“A million little toasts.” This sentence is the difference between newsletter recipe and video recipe (for me). Can’t wait to make it again (and not mess it up)! 💪🏾💪🏾
I love your recipes. I'm going to sit down this week and start doing some of them. I've been binging on your videos because they're making me laugh thanks.
Excellent recipe, I messed up the order when layering and it was still very good. I'll get it right the next time Why do capers come in a jar that is too damn skinny to get a spoon into?
Made this today because c'mon it looked amazing! Definitely recommend. Patience is needed when roasting and browning the eggplant. Alison is right, it makes a huge difference in the final product if the eggplant is browned/crisp. Be mindful of your layers; I completely lost track of my last few layers (darn vodka/soda!). Good luck my fellow Home-cooks!
@@alisoneroman I'll take it! I used to be in the broccolini roast camp, but have since resorted to what I like to call "dry steaming" with olive oil on the stove top.
I’m Sicilian and this recipe is typically the traditional way we cook eggplant parmigiana. We take skin off and we either fry or roast the eggplant. Then start layering, a bit of sauce, pecorino. Sometimes mozzarella on the top. I like the panko breadcrumbs and I’m definitely going to it! I love your videos and I think your hilarious! Keep the videos coming! Have a great week!
CiganyWeaver and her periwinklebluespacecaravan ........awe...your welcome!!!! Is so yummy. If I don't have eggplant I use zucchini and honestly sometimes I enjoy the zucchini more. You must be from he U.K. Or Australia.........aubergines. ❤️
@@michellemeyer1214 Haa, of course-- zucchini or as we say here in the UK 'courgettes'! I can see how they'd work really well as a substitute. You clever world-traveller you, knowing about all these differences, very typical of a European or an Aussie to be so attentive to different colloquial terms and culturally localised words! We also say 'coriander' and NEVER 'cilantro'. Thanks Michelle, if you ever upload cooking videos or anything, pop back to this thread and I'll come and subscribe, you're full of good advice and clearly love to help people as a natural part of your character, I can sense these things. ;) Hope it's sunny where you are.
CiganyWeaver and her periwinklebluespacecaravan .......awe.....you made my weekend!!!! I wish I was a world traveller but once we get thru this pandemic I'm going to get to Europe. Especially visiting Sicily. I have a good amount of family there. Btw.....I know all of these food references because I am total foodie. Have a beautiful weekend! ❤️
„eggplant has been in the oven for about 30minutes and in that time.. it got dark outside.. because the sun sets.. every day.” Made me burst out laughing. I love this low key comedy gold 😂
I was a baker for a long time and once in awhile someone would want a cake with no dairy, no sugar, no flour, no eggs. This was way before the veganism and anti gluten times. I was just, like, "eat an apple for dessert ".
@Alison Roman it does work with zucchini, I live in Italy and they do make it (outside of Sicilia, Parma or Napoli) with zucchini, it’s almost as good and is lighter . Also as aperitivo, single row eggplant, sauce, parmigiano and heat in hot oven SO GOOD
Eggplant Parm has always been a favorite of mine, and now I might actually be able to make it the way I love. Thanks Alison, for brightening up our days with fun and our nights with great food.
I’ve decided I’m going to make every single thing from this series, and I am SO EXCITED for this one! Made the brothy beans last night and they were a huge hit! 🎉
@@KR-mx4nt sorry I mean since they had all of the racism drama the internet basically gave up on them, I think they lost their editors that made their channel what it was, and the amazing chefs as well! BA isn’t the same sadly 💔
Ok.... It's LIZ, yes, THAT same liz...sorry, but the garlic never made it into the sauce (even though it's one of the 3 necessary ingredients)--so I am going to say a couple of cloves (2-3) thinly sliced once the onions got decently browned. Don't want to get your garlic dark--bad taste. Add the tomatoes after the onions brown and the garlic is golden, then proceed with the juice first, hand-crushed tomatoes .... and voila! (I am rewatching in advance of cooking today)!!
Ok so on a whim I bought an eggplant. Decided to look up a recipe for eggplant parmigiana. Found your video at like 2am and the next day I followed your recipe and I have to say this is the best eggplant parm I have ever made/had. Went on Amazon. Bought your book. Damn girl
I'm not an eggplant person. But this looked so great I made it anyway. And it's awesome. I'm still not an eggplant person but I 100% recommend this recipe. I made a few adjustments after the first try. I skip the anchovis to make it vegetarian but I added a bunch of black olives to make up for the umami flavor. The eggplants absorb an ungodly amount of olive oil but don't do it evenly. I now brush the oil on to get even coverage. Really helps with the browning. And so does turning on convection in the oven.
This is worth trying. I am Italian-American by way of Istria (think Lidia Bastianich) and have devoured more Eggplant Parmesan than I care to admit. The old school is delicious (to me) but it got passed down from my Bisnonna to my Nonna to my mother & father then to me. Some minor tweaks here and there with herbs, sauce or cheese, yet pretty much the standard all these generations. I like how Alison took the time to address the soggy breading, the [tiresome] eggplant prep, and the little extras (capers, anchovies, etc.) The way you approach recipes really is a skill in improving the basics. A year of quarantining, and going through so much EP, I still couldn't conjure a way to enhance it. Not that the super cheesy, lasagna-like method sucks; It is a classic, but, thank you for providing an alternative. It is good, and I recommend using the capers and anchovies to the non-haters (but go HEAVIER on the Oregano even if dried, and you will not miss the parsley if you don't have). I had a bit of an issue with browning the eggplant, mine took almost 1 hour in oven, I guess all ovens get 'wonky,' I may see how skillet roasting may work next round. Nice to finally have the crunchy version.
Honestly, I also like the old-school recipe, and also never had a problem with taste with fried eggplant. Used to snack on it when my mom made a plateful of it. Agree no crunch, and her recipe is enticing, but you know that old Italian/American recipe dripping in molten cheese is really great because of the cheese, not the crunchy breading. I'd just add a topping of toasted Panko breadcrumbs to the original if I need crunch.
@@emilletich I did say it was a delicious classic, but is time-consuming if you think about. Salting the eggplant to drain out liquid in colander, or between paper towels, then flour, egg, breadcrumb routine and messy frying, then assemblage. Here she stuck eggplant in oven and then assembled, and it worked.
Love anchovies! If you haven't tried the Swedish dish called "Janssons frestelse" (Jansson's temptation), you really should. It's composed of potatoes cut like french fries, sliced onion and a generous amount of anchovies put in layers in a dish, salt and pepper in between, and then you pour over cream mixed with juice from the anchovies and bake it. Simple, but It's ridiculously yummy!
ok i don’t want to brag but here goes. i made this recipe exactly as described ; delicious. perfect. thanks so much. what i did a few days later was use the tomato sauce base recipe as a starter for my chili. again i won’t brag, but it was the best chili i’ve ever made or eaten. my house guest agreed. just my humble opinion. food for thought. enjoy!
This was posted on my birthday (yesterday) and as a vegetarian whose deeply in love w/ Italian food, specifically eggplant parm., thank you! ✨ Also, could you please do a video how you reheat your leftovers-- i.e. for a "messy" dish like this one? Love from your northern neighbour in Toronto!
@@erinfae4276 Strange that it's gone! She'd said for a dish like this, she doesn't mind having it cold, but for reheating she recommended placing it in some foil and reheating it... I can't remember what temperature/time (this was 2 years ago, lol). The gist was that it should be reheated in the oven. Hope that helps!
I am vegan, but I am so addicted to your videos, your cooking style, and your personality. Your recipes are pretty easy to veganize, by the way. I have been using kalamata olives (in place of sardines) in tomato sauces all the time now. For this one, I plan to make the olive substitution and use a vegan bechamel sauce instead of the mozzarella.
I don’t know what I did wrong as I followed the recipe, but the panko in the first layer was all soggy and a mushy texture. I would definitely only use the panko on the top layer.
I have nightshade sensitivity and my family (who is Italian and eggplant parm savvy) has made it with zucchini (having nothing to do with my sensitivity lol). I actually prefer the taste, beyond the fact that I don't get all itchy and red and wheezy when I eat it. It can be done!
Who is this woman? Why was she in my recommended? Why is she so likeable? Are capers like spanish inquisition of the culinary world? Will I resist a temptation of dumping a can of anchovies to my next tomato sauce?! How can Jamie Oliver be so bad at cooking egg fried rice? So many questions, so little oregano :)
What's fantastic about this recipe is that it captures the true essence of eggplant parm but is far simpler. That makes it worth the trouble even if it's not perfect. In my case, it was over seasoned and the cheese wasn't the best. But It was still excellent and well enjoyed. I'll use less salt and better cheese next time. I saved myself some trouble and used my favorite jarred sauce (without shame). No issue there. The typical eggplant parm recipes make you set up a breading station. What a mess! Like, I'm never gonna do that, but I'll do this again and it'll be better the second time. Thanks Alison.
If you're allergic to eggplant, you could absolutely sub portabellas or lenth-wise, thick cut zucchini - I've often used both with eggplant & they taste great & the textures hold up well with the sauce & bread crumbs. You could also swap for a chicken parmesan or if you don't mind a really different flavor, you could use cauliflower, romensco, or squash. Sicilian nonno approved.
This was OFF THE CHARTS good and I didn't even have all of the "exact" ingredients. I ate so much, I have not felt that stuffed since Thanksgiving 2 years ago. OMG U MUSST TRY THIS ITS AWESOME. I made mine in an 8 x 8 sq pan...and...truth? I ate half of it for dinner.
Probably my favorite recipe I have come across, I make this three to four times a year and it gets better every time. My knees buckle like The Soup episode. Completely love her content. Excellent chef/cook.
I usually don't leave reviews, but this was so good. It was good the first night, it was good cold for breakfast, and it was good reheated for lunch. No shame in eating it three meals in a row!
This is the first Alison Roman recipe I’ve made and it was awesome! I’ve never liked eggplant, but she said to make it anyway, so I did! No regrets! Truly crave worthy!
@@Marcel_Audubon You incredibly obsessional tool, here you are again on yet ANOTHER Alison Roman video. How very sad for you. I have seen you on so many of her videos, between BA and NYT Cooking and now on Alison’s own channel. All of your comments are joyless and holier-than-thou and anti-Alison bordering on misogynistic. Why spend so much time and energy, over such a long period, on someone you claim to hate? She clearly triggers a mean streak in you, although your comments are weak and uninspired junior high trash. Wouldn’t it be healthier to stop stalking her and focus on content creators you enjoy? Or do you have everyone? I also saw you spewing nastiness on Claire Saffitz’s bagel video. Do you just hate women? Chefs? Cooking videos? What’s your deal?
I love the way you cook. Rustic, but elegant. Fundamentally strong. My soul tells me you're one of my favorite people, my anxiety tells me you'd probably hate me. 😄
Favourite dish and favourite chef. A couple eggplants and some mozzarella in the fridge already. This kind of thing just never happens to me. A bit like winning the lottery.
I love this because my wife's favorite is eggplant parm, but it's so much work! I'm an anchovy lover, but she's a vegetarian. If I topped my portion with a couple anchovies, would that give me a similar affect to putting them in the sauce and layering them in?
Roast eggplant at 450 for 35 minutes! YES!! That's what I needed to know!! Thanks so much for this recipe, I'm making it today! Made me some Marinara last night, grated the cheese this morning, about to slice and cook the eggplant right now, gonna assemble right after a little nap!🤓😇✌🏻🤪 EAT IT FOR SUNDAY!!!💪🏻👊🏻👊🏻 THANKS AGAIN!!
God this looks SO good. I'm going to make it next weekend and I hope it will taste as good as the one my mother made on occasion when I was a teenager. I believe you Alison when you said you could eat a small dish entirely on your own: I did that a couple of times myself, I never wanted it to end. DELICIOUS and just so much more flavourful than anybody would imagine such simple ingredients to be, you described all that perfectly. Toast was a good example. :) Thank you so much for this upload. xo
I spent my whole life saying I hated eggplant even though I’d never had it??? Ordered eggplant parm in a restaurant one time just as a blip moment. It was AMAZING and now I cook it at home and love it even more!!
Made this on Sunday and it was amazing! I LOVE eggplant parmesan but have never made it myself. The newsletter did not tell me the measurements for oregano so I guessed and sprinkled dried oregano just as you did, 😅.
WHAT the MF....This is genius-level recipe modification. I shall make this asap, and may I never ever eggwash, bread, and fry another frickin eggplant ever again. Thank you!!!!!!
Oh soooo glad you made this video!! EVERYONE is making this right now. Seriously, all the neighbors on the block. All my friends. Good gracious, woman, you sure know how to go viral! In a good way. Be well, and thanks for giving us all joy.
i made the brothy beans! i left the large pieces of lemon/onion in and it was even better the next day. i paired it with BA Herb Rice (subbed fried garlic for fried shallots) and some slaw dressed with sherry vinegar and some diced kalamata olives on top. it was really great all together! oh and im 100% making this eggplant dish, cannot wait
That looks wonderfully delicious... And that kitchen is so beautiful, so much cachet! :-) What a treat, thanks Alison Roman, I am happy I discovered your RUclips channel! :-)
I am literally so upset that I found out I should not be eating gluten or dairy right before this recipe came out 😭 I may have to set aside a special day to just deal with the consequences and make it anyway.
Love everything about you-your honesty about eating the whole dish, your fabulous dishes coming from simple ingredients with your novel techniques and your bubbly personality. I want to be your new bff!
If "Must Love Anchovies" was a criteria on a dating app would you guys/gals want your match to have that in common with you or would you "swipe left"? 😂🤔💕
Def just finished watching all of Allison’s videos from this & NYT’s channel for thr 2ND time this week...and to refresh feed & see a fresh video...ugh, yes. It just fuels the addiction, & I’m not mad at it🥰
Okay I’ve been making a curbside grocery pick up list and watching your videos all morning and my grocery list is up to 230 dollars……🤣🤦♀️🤣. Pretty sure this is your fault Alison…..❤️❤️❤️
from a stranger on the internet, I can't tell you enough how much having you back in my life has improved my quality of living. might be exaggerating, or not.
I don’t think that’s an exaggeration! I fully support this statement. She’s like your spunky smart friend pushing you to do better without even knowing it!
@@geoz4209 wow I wish someone would say that about me one day! Thanks for the support
@@SivanIlan how do you know someone hasn’t? ❤️☺️😘
LITERALLY. i look forward to a newsletter and these movies so hard every week
okay, but same
“A million little toasts.” This sentence is the difference between newsletter recipe and video recipe (for me). Can’t wait to make it again (and not mess it up)! 💪🏾💪🏾
@@alisoneroman As my fave Brits say, thank f*ck. 🙌🏼
I love your recipes. I'm going to sit down this week and start doing some of them. I've been binging on your videos because they're making me laugh thanks.
Can you please make more than one video per week? Love your Home Movies 🥰
I’m obsessed with eggplant parm 🤤
Excellent recipe, I messed up the order when layering and it was still very good. I'll get it right the next time
Why do capers come in a jar that is too damn skinny to get a spoon into?
Alison, your skin looks very good.
Yessssss
Made this today because c'mon it looked amazing! Definitely recommend. Patience is needed when roasting and browning the eggplant. Alison is right, it makes a huge difference in the final product if the eggplant is browned/crisp. Be mindful of your layers; I completely lost track of my last few layers (darn vodka/soda!). Good luck my fellow Home-cooks!
I heat my pan first. That gets the browning started right away.
Your comment is the reason I will be making this tomorrow after I purchase the ingredients! Thanks
Let's be real, "serves two" actually always means just a huge portion for people with no self control 🙃 like me 🐷
I FEEL SEEN
Hey, it’s only eggplant! 🤣
That portion would feed only my boyfriend 😆
Story of being in lockdown for ever!!! But at least we are binging on tasty food 😋
Brussels sprouts deserve a spot in the roasted veg power rankings.
@@alisoneroman I'll take it! I used to be in the broccolini roast camp, but have since resorted to what I like to call "dry steaming" with olive oil on the stove top.
Agreed!!
Alison Roman f that. #1. Love those green bastards.
I’m Sicilian and this recipe is typically the traditional way we cook eggplant parmigiana. We take skin off and we either fry or roast the eggplant. Then start layering, a bit of sauce, pecorino. Sometimes mozzarella on the top. I like the panko breadcrumbs and I’m definitely going to it! I love your videos and I think your hilarious! Keep the videos coming! Have a great week!
I love your personality that" shows out " when you cook !! Lobe the dishes !! You helped me this Thanksgiving.
I'm going to peel my aubergines when I make this parmigiana, now that I've read your comment. Thanks Michelle! :)
CiganyWeaver and her periwinklebluespacecaravan ........awe...your welcome!!!! Is so yummy. If I don't have eggplant I use zucchini and honestly sometimes I enjoy the zucchini more. You must be from he U.K. Or Australia.........aubergines. ❤️
@@michellemeyer1214 Haa, of course-- zucchini or as we say here in the UK 'courgettes'! I can see how they'd work really well as a substitute. You clever world-traveller you, knowing about all these differences, very typical of a European or an Aussie to be so attentive to different colloquial terms and culturally localised words! We also say 'coriander' and NEVER 'cilantro'. Thanks Michelle, if you ever upload cooking videos or anything, pop back to this thread and I'll come and subscribe, you're full of good advice and clearly love to help people as a natural part of your character, I can sense these things. ;) Hope it's sunny where you are.
CiganyWeaver and her periwinklebluespacecaravan .......awe.....you made my weekend!!!! I wish I was a world traveller but once we get thru this pandemic I'm going to get to Europe. Especially visiting Sicily. I have a good amount of family there. Btw.....I know all of these food references because I am total foodie. Have a beautiful weekend! ❤️
Made this from the newsletter and honestly one of the best things I've ever eaten
„eggplant has been in the oven for about 30minutes and in that time.. it got dark outside.. because the sun sets.. every day.” Made me burst out laughing. I love this low key comedy gold 😂
"You can find a new recipe" I am SCREAMING 😂
I was a baker for a long time and once in awhile someone would want a cake with no dairy, no sugar, no flour, no eggs. This was way before the veganism and anti gluten times. I was just, like, "eat an apple for dessert ".
@@alisoneroman I feel like trying this with zucchini just because you said no. I am a child.
@@alisoneroman the reverse psychology here is incredible; she's a mother, everybody!
@Alison Roman it does work with zucchini, I live in Italy and they do make it (outside of Sicilia, Parma or Napoli) with zucchini, it’s almost as good and is lighter .
Also as aperitivo, single row eggplant, sauce, parmigiano and heat in hot oven SO GOOD
Eggplant Parm has always been a favorite of mine, and now I might actually be able to make it the way I love. Thanks Alison, for brightening up our days with fun and our nights with great food.
I've never been this early, what a gift.
I’ve decided I’m going to make every single thing from this series, and I am SO EXCITED for this one! Made the brothy beans last night and they were a huge hit! 🎉
Me too!!!
Alison Roman...a woman whose has chosen to think for herself challenging custom & convention you go Girl!
I can attest that this little eggplant parm is big-time delicious.
I love your recipes! More single person recipes for us lonely people please!
Alison definitely recruited BA's editor/cameramen for her show after they went bust and she's a genius for it
I was thinking the same thing!
They went bust?!
@@KR-mx4nt sorry I mean since they had all of the racism drama the internet basically gave up on them, I think they lost their editors that made their channel what it was, and the amazing chefs as well! BA isn’t the same sadly 💔
@@pennylola123 oh thanks! Oops i thought that was ny times cooking
@@KR-mx4nt sohla ruined it .
Ok.... It's LIZ, yes, THAT same liz...sorry, but the garlic never made it into the sauce (even though it's one of the 3 necessary ingredients)--so I am going to say a couple of cloves (2-3) thinly sliced once the onions got decently browned. Don't want to get your garlic dark--bad taste. Add the tomatoes after the onions brown and the garlic is golden, then proceed with the juice first, hand-crushed tomatoes .... and voila! (I am rewatching in advance of cooking today)!!
Ok so on a whim I bought an eggplant. Decided to look up a recipe for eggplant parmigiana. Found your video at like 2am and the next day I followed your recipe and I have to say this is the best eggplant parm I have ever made/had. Went on Amazon. Bought your book. Damn girl
I'm not an eggplant person. But this looked so great I made it anyway. And it's awesome. I'm still not an eggplant person but I 100% recommend this recipe.
I made a few adjustments after the first try. I skip the anchovis to make it vegetarian but I added a bunch of black olives to make up for the umami flavor. The eggplants absorb an ungodly amount of olive oil but don't do it evenly. I now brush the oil on to get even coverage. Really helps with the browning. And so does turning on convection in the oven.
This is worth trying. I am Italian-American by way of Istria (think Lidia Bastianich) and have devoured more Eggplant Parmesan than I care to admit. The old school is delicious (to me) but it got passed down from my Bisnonna to my Nonna to my mother & father then to me. Some minor tweaks here and there with herbs, sauce or cheese, yet pretty much the standard all these generations.
I like how Alison took the time to address the soggy breading, the [tiresome] eggplant prep, and the little extras (capers, anchovies, etc.) The way you approach recipes really is a skill in improving the basics. A year of quarantining, and going through so much EP, I still couldn't conjure a way to enhance it. Not that the super cheesy, lasagna-like method sucks; It is a classic, but, thank you for providing an alternative.
It is good, and I recommend using the capers and anchovies to the non-haters (but go HEAVIER on the Oregano even if dried, and you will not miss the parsley if you don't have). I had a bit of an issue with browning the eggplant, mine took almost 1 hour in oven, I guess all ovens get 'wonky,' I may see how skillet roasting may work next round. Nice to finally have the crunchy version.
Honestly, I also like the old-school recipe, and also never had a problem with taste with fried eggplant. Used to snack on it when my mom made a plateful of it. Agree no crunch, and her recipe is enticing, but you know that old Italian/American recipe dripping in molten cheese is really great because of the cheese, not the crunchy breading. I'd just add a topping of toasted Panko breadcrumbs to the original if I need crunch.
@@emilletich I did say it was a delicious classic, but is time-consuming if you think about. Salting the eggplant to drain out liquid in colander, or between paper towels, then flour, egg, breadcrumb routine and messy frying, then assemblage. Here she stuck eggplant in oven and then assembled, and it worked.
Love anchovies! If you haven't tried the Swedish dish called "Janssons frestelse" (Jansson's temptation), you really should. It's composed of potatoes cut like french fries, sliced onion and a generous amount of anchovies put in layers in a dish, salt and pepper in between, and then you pour over cream mixed with juice from the anchovies and bake it. Simple, but It's ridiculously yummy!
I know this isn’t what this video is about, but your skin looks insane! Gorgeous. The eggplant parm looks good too...
ok i don’t want to brag but here goes. i made this recipe exactly as described ; delicious. perfect. thanks so much. what i did a few days later was use the tomato sauce base recipe as a starter for my chili. again i won’t brag, but it was the best chili i’ve ever made or eaten. my house guest agreed. just my humble opinion. food for thought. enjoy!
This was posted on my birthday (yesterday) and as a vegetarian whose deeply in love w/ Italian food, specifically eggplant parm., thank you! ✨
Also, could you please do a video how you reheat your leftovers-- i.e. for a "messy" dish like this one? Love from your northern neighbour in Toronto!
@@alisoneroman Thank you for the reply! 💜
P.S. Appreciate your genuinely quirky personality, makes watching your videos a joy.
@@SSBakes what was her reply! I can't see it.
@@erinfae4276 Strange that it's gone! She'd said for a dish like this, she doesn't mind having it cold, but for reheating she recommended placing it in some foil and reheating it... I can't remember what temperature/time (this was 2 years ago, lol). The gist was that it should be reheated in the oven. Hope that helps!
"It serves... well, it serves two. I ate a whole one. By myself. While standing up. Out of the casserole dish on the stovetop."
Brava, Alison.
I love how much vegetarian food you cook😍looks delicious!
I am vegan, but I am so addicted to your videos, your cooking style, and your personality. Your recipes are pretty easy to veganize, by the way. I have been using kalamata olives (in place of sardines) in tomato sauces all the time now. For this one, I plan to make the olive substitution and use a vegan bechamel sauce instead of the mozzarella.
I’m vegan too and am also addicted to watching! I was just thinking about making this with cashew cream or vegan béchamel! .
I don’t know what I did wrong as I followed the recipe, but the panko in the first layer was all soggy and a mushy texture. I would definitely only use the panko on the top layer.
I have nightshade sensitivity and my family (who is Italian and eggplant parm savvy) has made it with zucchini (having nothing to do with my sensitivity lol). I actually prefer the taste, beyond the fact that I don't get all itchy and red and wheezy when I eat it. It can be done!
You’re a fucking genius. The ONLY thing I hate about eggplant Parmesan is how soggy it is!! Never would have thought of this. Bless you ♥️
"I think it has approximately zero nutritional value, but I simply couldn't care less" queen
Who is this woman? Why was she in my recommended? Why is she so likeable? Are capers like spanish inquisition of the culinary world? Will I resist a temptation of dumping a can of anchovies to my next tomato sauce?! How can Jamie Oliver be so bad at cooking egg fried rice? So many questions, so little oregano :)
What fun Alison. What is the photo above the stove? Vanilla bean tree ? - Eric.
@Grady Mateo Scared for your girlfriend.
@Joel Vihaan ijk..
I
XzS
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Hibra Kardar
The little pop-up comments go away too quickly 😕
I want to know if she has a pantry just full of anchovies and olive oil
What's fantastic about this recipe is that it captures the true essence of eggplant parm but is far simpler. That makes it worth the trouble even if it's not perfect. In my case, it was over seasoned and the cheese wasn't the best. But It was still excellent and well enjoyed. I'll use less salt and better cheese next time. I saved myself some trouble and used my favorite jarred sauce (without shame). No issue there. The typical eggplant parm recipes make you set up a breading station. What a mess! Like, I'm never gonna do that, but I'll do this again and it'll be better the second time. Thanks Alison.
I’m loving that you have been putting out more videos. I seriously enjoy these!
If you're allergic to eggplant, you could absolutely sub portabellas or lenth-wise, thick cut zucchini - I've often used both with eggplant & they taste great & the textures hold up well with the sauce & bread crumbs. You could also swap for a chicken parmesan or if you don't mind a really different flavor, you could use cauliflower, romensco, or squash. Sicilian nonno approved.
I thought of zucchini too, “you can’t” is such a sad answer!!!
It's like an MLM...but delicious
This was OFF THE CHARTS good and I didn't even have all of the "exact" ingredients. I ate so much, I have not felt that stuffed since Thanksgiving 2 years ago. OMG U MUSST TRY THIS ITS AWESOME. I made mine in an 8 x 8 sq pan...and...truth? I ate half of it for dinner.
Probably my favorite recipe I have come across, I make this three to four times a year and it gets better every time. My knees buckle like The Soup episode. Completely love her content. Excellent chef/cook.
These have to be the same guys that used to do (or still do?) the It's Alive videos w/ Brad from BA right? Love and miss.
I'd walk a mile on broken glass for roasted beets. This looks really good btw, and I have yet to meet an eggplant dish I liked. So here's hoping.
I usually don't leave reviews, but this was so good. It was good the first night, it was good cold for breakfast, and it was good reheated for lunch. No shame in eating it three meals in a row!
Please don’t ever stop cooking with anchovies!
This recipe is 🔥🔥🔥
This sounds great! You lost me at not frying the eggplant but then I was back when you mentioned the toasted panko.
@@alisoneromanI should have trusted you more, I apologize!
I hereby award this recipe officially RUclips’s best eggplant parm. Love it
This is the first Alison Roman recipe I’ve made and it was awesome! I’ve never liked eggplant, but she said to make it anyway, so I did! No regrets! Truly crave worthy!
This recipe is so good I can't tell you. The anchovies are genius...
"genius"?? don't think you know what that word means
@@Marcel_Audubon You incredibly obsessional tool, here you are again on yet ANOTHER Alison Roman video. How very sad for you. I have seen you on so many of her videos, between BA and NYT Cooking and now on Alison’s own channel. All of your comments are joyless and holier-than-thou and anti-Alison bordering on misogynistic. Why spend so much time and energy, over such a long period, on someone you claim to hate? She clearly triggers a mean streak in you, although your comments are weak and uninspired junior high trash. Wouldn’t it be healthier to stop stalking her and focus on content creators you enjoy? Or do you have everyone?
I also saw you spewing nastiness on Claire Saffitz’s bagel video. Do you just hate women? Chefs? Cooking videos? What’s your deal?
@@lavenderamethyst6050 🥱 yawn
think about hiring an editor and maybe someone will read your manifesto
@@Marcel_Audubon Think about doing something productive with your time instead of getting your aggressions toward women out online.
@@Marcel_Audubon Be nice or leave, dude.
I love the way you cook. Rustic, but elegant. Fundamentally strong. My soul tells me you're one of my favorite people, my anxiety tells me you'd probably hate me. 😄
I think Alison Roman is singlehandedly the reason why I can never find anchovies at my supermarket 😭
Favourite dish and favourite chef. A couple eggplants and some mozzarella in the fridge already. This kind of thing just never happens to me. A bit like winning the lottery.
I nominate Brussels sprouts for the category of best when roasted.
I love this because my wife's favorite is eggplant parm, but it's so much work! I'm an anchovy lover, but she's a vegetarian. If I topped my portion with a couple anchovies, would that give me a similar affect to putting them in the sauce and layering them in?
It sounds like a fine option. The recipe itself (even w/o anchovies) is a refreshing take on the old classic, which needed an update.
I made this once and my husband has asked for it multiple times since. So delicious! This is one of the best recipes you’ve created!
I crawl into bed and I think ‘what’s there to watch?’ Open the Tube and bam 💥 AR has dropped a new vid! And thank gawd for that! 🙌🏼
I love everything about your channel. Your kitchen, your cooking style, your humor , and YOU
Tuesday is now my favorite day of the week! I'm so glad you are uploading again!! I'm definitely going to try this recipe.
This would be great with zucchini!
Alison, try purple eggplant. It will change your life. Love the vids btw, keep em coming!
who's also just here to feel relatable to her?
where do brussels sprouts fall on the ARU (alison roman universe) power ranking of roasted veg?
Roast eggplant at 450 for 35 minutes! YES!! That's what I needed to know!! Thanks so much for this recipe, I'm making it today! Made me some Marinara last night, grated the cheese this morning, about to slice and cook the eggplant right now, gonna assemble right after a little nap!🤓😇✌🏻🤪
EAT IT FOR SUNDAY!!!💪🏻👊🏻👊🏻
THANKS AGAIN!!
Damn! I'm making this. I have everything in my house but the eggplant.
Haha me too!! No eggplant 🍆
thats terrible not Italian at all
God this looks SO good. I'm going to make it next weekend and I hope it will taste as good as the one my mother made on occasion when I was a teenager. I believe you Alison when you said you could eat a small dish entirely on your own: I did that a couple of times myself, I never wanted it to end. DELICIOUS and just so much more flavourful than anybody would imagine such simple ingredients to be, you described all that perfectly. Toast was a good example. :) Thank you so much for this upload. xo
Complains about covering fried eggplant in sauce ...proceeds to put breadcrumbs in the middle of stack lol
If you are allergic to eggplant, use zucchini!
Does it roast the same way? Just seems like it would get either very soggy or very dry.
I spent my whole life saying I hated eggplant even though I’d never had it??? Ordered eggplant parm in a restaurant one time just as a blip moment. It was AMAZING and now I cook it at home and love it even more!!
Made this on Sunday and it was amazing! I LOVE eggplant parmesan but have never made it myself. The newsletter did not tell me the measurements for oregano so I guessed and sprinkled dried oregano just as you did, 😅.
WHAT the MF....This is genius-level recipe modification. I shall make this asap, and may I never ever eggwash, bread, and fry another frickin eggplant ever again. Thank you!!!!!!
My boyfriend HATES eggplant. I might make this for him to convince him of the magic of Eggplant
Oh soooo glad you made this video!! EVERYONE is making this right now. Seriously, all the neighbors on the block. All my friends. Good gracious, woman, you sure know how to go viral! In a good way. Be well, and thanks for giving us all joy.
This is one of the most delicious meals I’ve ever cooked.
i made the brothy beans! i left the large pieces of lemon/onion in and it was even better the next day. i paired it with BA Herb Rice (subbed fried garlic for fried shallots) and some slaw dressed with sherry vinegar and some diced kalamata olives on top. it was really great all together!
oh and im 100% making this eggplant dish, cannot wait
Sending loads of love to Alison all the way from India.
I like Mondays now, because I got something to look forward to!!!
That looks wonderfully delicious... And that kitchen is so beautiful, so much cachet! :-) What a treat, thanks Alison Roman, I am happy I discovered your RUclips channel! :-)
Is parsley always on a countertop or just for the video 🧐 Would love to have me some extra refrigerator space
I’ve made this twice already (from the newsletter) and it is for sure the best vegetarian dish I’ve everrrr had 😍
I’m so happy I found you. I love the way you cook😘👍🏻👏🏼👏🏼👏🏼
Pizza Grandma.
What a fantastic dish! I’ve come back to this recipe (and the video) 3 or 4 times now. Thank you, Alison!
This was so delicious and wonderfully crafted. The best Eggplant Parm we've ever had. Thank you Alison. You are the best.
I am literally so upset that I found out I should not be eating gluten or dairy right before this recipe came out 😭 I may have to set aside a special day to just deal with the consequences and make it anyway.
You're so fun to watch 🥳🌼I love eggplant and have been wanting to learn how to cook them.
Love everything about you-your honesty about eating the whole dish, your fabulous dishes coming from simple ingredients with your novel techniques and your bubbly personality. I want to be your new bff!
If "Must Love Anchovies" was a criteria on a dating app would you guys/gals want your match to have that in common with you or would you "swipe left"? 😂🤔💕
Well ... if they don’t like tinned fish, I get to eat it all!
OMG - I’m making this “today”. It looks amazing! Thanks for your great videos.
I made it last week. Count me in the "friends and family" camp vote: awesome!
Def just finished watching all of Allison’s videos from this & NYT’s channel for thr 2ND time this week...and to refresh feed & see a fresh video...ugh, yes. It just fuels the addiction, & I’m not mad at it🥰
WE DON'T WATCH THOSE ANYMORE
Brilliant method! And I'll love you forever for saying "A million little toasts" Thank you
Okay I’ve been making a curbside grocery pick up list and watching your videos all morning and my grocery list is up to 230 dollars……🤣🤦♀️🤣. Pretty sure this is your fault Alison…..❤️❤️❤️
Ok, you converted me on anchovies, so I will trust you on the capers as well. 🤨