How to Make the Eggplant Parm of Eric's Dreams | NYT Cooking
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- Опубликовано: 9 июн 2024
- Eric Kim is in the kitchen studio making his recipe for eggplant Parmesan! It may be a labor of love, but Eric’s recipe streamlines the process so the cooking can feel relaxing on a Sunday afternoon. Panko-breaded eggplant slices crisp up in the oven on a sheet pan, which means no frying, and you can even use store-bought jarred marinara sauce.
Get the recipe: nyti.ms/3PraDup
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This was so approachable and his voice is so relaxing
What I love about Eric's videos the most, is how human they feel.
Love this guy. He’s my Timothée… can I get an Eric t-shirt?
Love Eric’s presentation style…unpretentiousness. He makes cooking fun! Thanks!!!
My favorite recipe developer teaching one of my favorite dishes? Hell yes. This looks so so good.
ahhhh your typical sunday comforts, eggplant parm, Eric and Timothee Chalamet
Just wanna say this was my first time making this dish from scratch even though this is perhaps one of my favorite dishes. You made this recipe straightforward and easy to follow. I made this exactly as you teach. Turned out wonderful.
I see Eric, I click straight away 😊
love the timothee chalamet shirt, iconic
Most years I make an extra eggplant parm at this time of year when the local eggplants are at their best and put it in the freezer, unbaked and minus the top layer of cheese. I then bake it from frozen the week before Christmas when work is the busiest for me and enjoy a taste of summer each day for lunch in the midst of chaos.
That’s a great idea. I could totally use more homemade things in the freezer for when I don’t feel like cooking.
Why do you leave off the top layer of cheese, though?
@@wendyannh I've found that the cheese on top doesn't brown as nicely when it's been frozen as part of the dish - it almost gets soggy as it thaws. (The inside layer doesn't matter since it doesn't need to brown.) So instead, I throw on a layer of fresh cheese when I take it from the freezer to put in the oven.
Ingenious
That is lovely🌞 It reminds me of the six months or so before my sister got married in 1981. Every week my mom would make one or two dishes- all sorts of lasagnas, Italian beef, corned beef, casseroles, homemade pies, etc- and put them in the freezer in the garage for when everyone came for the wedding. But in all the wedding planning, she forgot to keep a list. Man, did we eat well with little effort for about a year after Ann got married because we kept uncovering all this fantastic food mom had prepped and forgotten about! Happy times!
This was great! I just finished my eggplant parmesan, and it is ready to be put in the oven. I made it the same way--toasting the eggplant in the oven, has changed my life! Thank you!!!! I'm in Seattle--but was born in New York-----
This recipe tunrned out to be a bit more laborious that what it looks like, but it certainly is not complex and the end-result is simply amazing! It is a keeper
Use Matsoh meal for the breading, many Italians do, it doesn't absorb oil the way breadcrumbs do.
Looks delish, as usual.
Eric in the NYT's kitchen listening to Red Velvet; I think we need a cross-over with NYT's music crew, please? _Eric's Epic Playlist_ 🤩
Love Eric, *LOVE* eggplant parm
My theory about salting the eggplant is that it makes the cut surface less spongy so that the oil coats the eggplant more evenly. Otherwise, the oil is absorbed immediately by whichever bits of the surface that touch the pan first. What do you think?
This helped me make it!! Thank you Eric 🙏🙏
Wow I need to try this at home
How did you know that I JUST bought eggplants and wanted to make this favorite from childhood. Thx! 😊🥳😋
the timothee chalamet shirt is sending me 😭 i love it
Eric is adorable and that eggplant parm is sexy! I will be making this very soon with Claire's gateaux Basque for dessert. So basically, health food! Thank you for another wonderful video, Eric!
Lovely recipe and lovely chef
This looks incredible! Eric is my favorite chef
I never would have cut them that thick for parm. This looks great and yummy.
that's the best t-shirt I've ever seen (the eggplant parm looks great too)
Thanks so much for perfecting this LOVED classic dish. I’m such a ardent fan of Eggplant , really looking forward to recreating
Thank you Eric and #NYTimesCooking. While I am not a fan of aubergine this is definitely worth making. Might even sub in flatten chicken breasts? Always enjoy your ability to educate us on the intricate details that will result in a successful end product. ps: Just made tomato posata last night with the end of the tomatoes so I have no excuse not to make this. #Eggplant #EggplantParm #EricKim #Dinner
Our Brooklyn Italian tradition has ricotta with the mozzarella in the eggplant parm also but I think I like your version without the ricotta if you intend to use it as a sandwich filling. I will definitely try the oven method for baking the eggplant next time instead of the stop-top frying method that was traditional in my family. Thanks!
This is so timely! I just bought 2 eggplants and wanted to make eggplant parm. 😮. It’s like you read my mind!
Very good !
Eggplant parm is ALWAYS better the next day.... IF you have ANY leftovers:) And my go to cheese for this is pecorino romano and not parm. I also add Fontina and fresh mozzarella cheese:)
Also, Psycho is an *amazing* song - one of their best.
Can we take a moment for the shirt
Love this. Can't wait to make. Also every NYT Cooking video feels like it was made by the most introverted people in the world.
Perfect timing just picked up some eggplants and didn’t know what I wanted to do with them
Wow 😍😍😍
Aaay a reve stan!
That sandwich is in my Future. 🤩
He wasnt lying when he said you're gonna need coffee. Took me forever to make 😂
Yum 😮
Yum! I had no idea this was so easy to do, and it’s one of my most favorite dishes in the world. I’m definitely going to make it in the next few days, and a whole lot more often.
I love the idea of baking the eggplant vs pan frying it, too. Especially if it’s going to come out so nice and crispy like that, without having to absorb a metric ton of oil, I’m going to just do plain eggplant as a side dish like this!
Mmmmm eggplant!!! And did some mention Red Velvet?!?!?!?! Fingersnaps❤❤❤❤!
I cant wait to move into my own house. I wanna cook the foods from the different regions, do experiment and maybe baking. 🤓
What’s stopping you from doing it now? Go for it!
Looks super yum 😋
That looks so delicious 😍 also yesssss another red velvet enthusiast!
Eric, what is the brand of pan you are assembling in? Is it aluminum? Thanks!
The sandwich is gilding the lily🌞
Eggplant parm is one of my favorites. I peel my eggplant, it can be a little tough.
Where can I get a pan like that? Straight edged, metal. Looks like something I need in my kitchen.
Also I’m in Europe, so that will be harder to find
Thanks for a great recipe, haven't had eggplant parm since I was a kid will have to try making it on my own, especially now heading into Autumn. I always listen to music while cooking mostly BTS since they always put me in a great mood. 💜
The comment on saving the water for making a martini …… I do that when I make tzatziki sauce and salt the shredded cucumber. Salted cucumber juice and vodka is pretty good.
Ah Eric, you legend, that Kaarage video was unreal
"No one will be the wiser" is how I would rolled out that sentence...
I think I will be slicing my eggplant 🍆 lengthwise like Eric did from now on. An Italian-American told me it’s less bitter this way. Baking in the oven probably makes it crispier than frying it in the pan. Looks delish!
Be careful. Many times it has fibers that make it difficult to eat if you cut it lengthwise. Cut it on the diagonal if you want bigger pieces to fry.
i can't seem to find courser panko in any of my asian supermarkets :( does anyone know where to get some?
I love eggplant parm
Can confirm, KPop makes for great cooking music
Great recipe (yes, I made it! home grown eggplant, and homemade goat cheese mozzarella...) and perfectly charming presenter...that's important also. Cheers!
What bread crumbs is he use to coat the eggplant?
What about the nonparmesan cheese?
This italian loves everything about Eric. My Sicilian mother never made eggplant parm the same way, it always depended on what kind of mood she was in, and how much time she had.
I finally get the dry-wet-dry dredging dance! I think I could manage it now in my tiny apartment kitchen. Yay, Eric!
Soooo Moussaka?
To bake or deep fry the eggplant? Thoughts?
lol the Red Velvet name drop
Translation:
장난이야~~
농담 할 뿐이지 뭐~~
재밌게 놀자!
i need the link to erics shirt :'D
wowww your tshirt, where's to get that?
Sir I wanna be your friend. I make me own version but I love yours and am doing this today
Hands up if you checked out Red Velvet👍😊
🥰😍😘
RV 🖤
You are not my grandma, but you could be my daddy! 😉
i knew i liked you. now you say you like red velvet and now i love you
I was waiting for you to say; The only cut corners here...are on the eggplant, to fit them in the pan!--hehehe ;p
Mooshie
The martini joke shook me ☠️
Great video. I'm in the market for a new wand blender - can you please share the details on the "new toy" featured here? Thanks.
okay but we need to know where eric got his shirt from
No bread crumbs needed. After salting eggplant and weighing in down for 4 hours. Wipe it off. Don’t use too much salt. Mix 6 eggs with a cup of parm cheese & 2 tablespoons of milk. Dip eggplant in a bit of flour & then egg mixture. Fry in veggie oil until brown on both sides about a minute a side. Put on a paper towel in batches to catch any residual oil. Then assemble. It’s too salty and gritty with breadcrumbs
20th comment
Aubergine
This is so desirable and a bit lovely, it's good to low our cholesterol, and turns on our adrenaline. Goo. Those are good.
you got me feeling like a psycho, psycho
Psycho by Red Relvet??? How old is this video?
We love Eric so much, also don’t forget TayTay is anti queer. Her lyrics had to be changed to save face. Yes, that happened.
Should be eggplant parm not eggplant mozzarella. More shredded parm cheese or pecorino cheese and less mozzarella or is you use it use fresh. No store bought sauce and only a bit of oregano. And, peel the plant
Imagine if an Italian American was asked to create a recipe for a traditional Asian dish. Hey tony make me a killer banh mi and is this how your grandma made it 😂
Eric Kim looks like a discount Ryan Higa
You have know idea and it's called Parmigiana..not Parm..and Italians in Italy don't crumb
Congrats
What, no kimchi?
I’d rather watch an Italian make an Italian dish