How to Make Crispy, Cheesy Eggplant Pecorino

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Test cook Bryan Roof shows Julia how to make Eggplant Pecorino.
Get the recipe for Eggplant Pecorino: cooks.io/3rTO2KW
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Опубликовано:

14 авг 2021

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Комментарии : 342

@pattyrech4471 2 года назад

I no sooner finished watching this than sped to the market for all the ingredients. Watching it again before prepping. Salivating!!!

@MilletteKish Год назад

So excited to try this recipe, it’s everything that I’ve always wanted without the breadcrumbs & meat. Thank you Brian @ America’s Test Kitchen.

@sophiafatcat 2 года назад

Made this yesterday and baked it today - actually only half as there are only 2 of us. The other half in the freezer for an easy meal later! Anyway, this is simply delicious! No bitter taste, luscious cheese - had to use Havarti as I couldn't find fontina. Have always used Pecorino Romano as it is cheaper than parmesan! Thanks for a great recipe! Love ATC and Cook's Country recipes. Have never been disappointed.

@ap2179 2 года назад

This dish looks like HEAVEN. Absolutely love the change up of cheeses ...pecorino instead of Parmesan and fontina instead of mozzarella. I'm all in 😍😋

@gladysclausing8785 Год назад

We live not too far from Westlake, Ohio and have had the pleasure of going to La Campagna a few times. The food is truly spectacular! Carmella makes you feel at home with her warm personality and conversation. So lucky to have this treasure in our area. 🙏🏻❤️🇮🇹

@injunsun 2 года назад

To Veganise: The sub for anchovies for umami is mushroom powder, and if you want that ocean flavour, just half a sheet of nori, powdered, or about a tablespoon of wakami, powdered. Sub JustEgg for the regular eggs for the dredge. For the cheese, sub in Violife Vegan parm and a bit of nutritional yeast inside, and some grated Fieldroast Chao, Myoko's mozzarella, and some nutritional yeast for a bit of extra flavour and nutrition for the topping. Usually, this dish is served with pasta, and garlic bread.

@joannemcmillan9201 2 года назад

Thank you! The vegetarian in me was wondering about a sub for that anchovy.

@frenchtoast7742 Год назад

Wow ! Thank you 🙏 I’m not a fan of anchovies! 😂

@LexLuthier1 2 года назад

Cooked it as per directions as I usually do the first time around. I can't think of any way to make it better, this is really good.

@dcalver1967 2 года назад

Made this for dinner today and couldn't be happier with the dish- absolutely deliciius! Definitely the best eggpland parmesan I've eaten.

@sharonsolana Год назад

Thanks for the testimonial!

@suestephan3255 9 месяцев назад

Without the Parmesan

@peteluetz2586 Год назад

I was always taught to “sweat “ the eggplant with salt for 30 minutes and then wipe off the salt and extracted liquid before Frying the eggplant. Also, I peel the eggplant as the skin can be tough . Thank you

@AnnabelleJARankin Год назад

The sweating is done to take out the bitterness - I always do it too!

@maryconner9577 Год назад

@@AnnabelleJARankin The eggplant was bitter. I should salt it? No one else seemed to have this problem.

@AnnabelleJARankin Год назад

@@maryconner9577 You sprinkle salt on the slices and leave for about half and hour. The juices the salt brings out are mopped up by kitchen roll. Then you cook the aubergine slices (I never skin them).

@maryconner9577 Год назад

@@AnnabelleJARankin This recipe specifically pointed out no need to salt or prep the eggplant, just slice 1/4". That's why I was wondering why every other reviews were saying how great it was. But thanks for the advice.

@AnnabelleJARankin Год назад

@@maryconner9577 Agree!

@jibsnjabs4186 Год назад

The eggplant Pecorino was easy to make and very tasty. The anchovies in the sauce take the flavor to a higher level. I learned that Pecorino cheese is salty, so there is no need to season the eggplant. I would 100% recommend this recipe

@cynthiaandjayryan5285 2 года назад

I've been making eggplant parm for years, but this has got me excited. I will definitely be trying this very soon Thanks~ Jay Ryan

@roserich6627 Год назад

My mother's family was from Central Italy; she has been making a similar version for many years - especially the sauce. We always used Pecorino Romano cheese in our house, so much more flavorful. I need to revisit this recipe, love the long planks and "stacks." Thanks for all your videos; I got a membership - so worth it!

@susanb5058 Год назад

Wow this is a fantastic preparation of one of my fave dishes. Can’t wait to make it, thank you!

@5thdimensionliving727 Год назад

This looks like an amazing recipe - so well explained and demonstrated. Thank you for sharing 🙏🙏 I will definitely try this out ❤️

@ricoatthebeach 2 года назад

My rule of thumb is if I am cooking with it, I use Pecorino. If I am finishing or using in a cold application, I use Parmesan.

@luvhaninemanashi3979 2 года назад

I just made this, is light, delicious and so heartwarming

@Santana105 2 года назад

Five cups of cheese, so light

@michelegateley449 Год назад

This was so amazing! Made it for dinner tonight and it will be my go to recipe from now on.

@barbararoyal6139 Год назад

I love eggplant and this looks delicious! Thank you for sharing it🕊

@dansklrvids7303 2 года назад

Made this tonight for my daughter and me - it was wonderful! Will be making this again!

@tonymathew6427 2 года назад

Thank you for sharing this recipe so simple and delicious 😋.

@jennigthatonecrazydoglady8100 2 года назад

I made this for my mom’s birthday and it was amazing!! A huge hit. I’ll definitely be making it again.

@sharonsolana Год назад

Thanks for the testimonial!

@HD-ol1mc 2 года назад

This looks so delicious! I'll definitely make it.

@aloneagainnaturally5976 2 года назад

I just made this, I followed along and it is delicious..Thanks to everyone at America's test kitchen

@userador Год назад

I made this, and it was delicious! One of the best eggplant recipes I've ever tasted.

@sharonsolana Год назад

Thanks for the testimonial!

@lrom5445 2 года назад

I've been making an identical dish for maybe 15-20 years, same style of breading and all. I picked it up from an Italian restaurant that went out business in Tampa. The one difference is that when I cut the eggplant, I cut it thinner (maybe 1/8th inch). Obviously the recipe trickled down from a similar source at some point, but interesting to see someone else doing it. His sauce sounds better than what I use. I'll probably try the sauce recipe next time.

@ArtTheSinger 2 года назад

The wheel has been invented. Nothing is new.

@MilletteKish Год назад

Thanks for your notes. Quick question, how many layers of each eggplant stack do you recommend?

@davidnichols147 Год назад

I am serving this recipe on Friday. My wife is flying south for the winter months and with guest's attending her Bon Voyage Party, it should be a real success. Thank you again for Cheesy Eggplant Pecorino!

@sheilahtaylor3005 2 года назад

WOW!!! On my way to the fruit market NOW! I made the marinara sauce this morning. Can't wait, this is a keeper!

@jacquelynn2051 2 года назад

I’m gonna try this recipe as I love eggplant Parmesan. Thank you!

@bigswampy6073 Год назад

I made this last night just as it was made in the vid,it was the BEST eggplant dish I ever made,and ate,loved it,this is a keeper recipe !!

@lynnallen9250 Год назад

I’ve made this recipe a couple times..love it!

@seviregis7441 Год назад

Real aged Pecorino is the only hard cheese I use, and I LOVE eggplant. Looks like a delicious recipe, the chunky sauce with fresh Basil is superb.

@Mister_Listener Год назад

Both of the hosts are terrific here!! This food sounds amazing.

@sheilahtaylor3005 Год назад

Outrageously good! Been making over and over... NEVER trying another recipe

@mattcoleman5947 Год назад

I made this and it was absolutely phenomenal! Kudos Brian!

@MilletteKish Год назад

Hi. How many eggplant layers did you use for each stack?

@stevenorsini2276 7 месяцев назад

I made this today and everyone loved it. Thank you so much.

@valexander8891 Год назад

That was the most awesome recipe. I am going to try it for New Years!

@recipeswitholiveoil 2 года назад

What an awesome recipe! I can think of a lot of uses for that sauce too.

@noorjahanoomatia8808 2 года назад

I tried this recipe and it turned out delicious😋😋. Thanks for your recipe 💐💐

@sandyd2527 Год назад

Can't wait to try this version. Thanks for sharing.

@rampart64 4 месяца назад

This is soo good! Thank you, making it again soon!

@ms4mk Год назад

Oh so yummy!! Can’t wait to try this recipe. Thanks.

@sammysoppy3361 2 года назад

ooh I am like 20 min away from westlake! I am gonna have to go find this place!

@daveklein2826 2 года назад

It is amazing

@Van9fromOuterSpace 2 года назад

Yess! My friend just moved to Cleveland, and I'm visiting soon...!

@tearsforfearsfan2 10 месяцев назад

This looks beautiful, i'm trying this recipe TODAY.

@magdarivera9932 Год назад

I made this today. I must say it is delicious. I have enjoyed it.

@BiggaTigga 10 месяцев назад

I just made this for the first time and it is delicious! 🖤🖤

@robertgilead3816 11 месяцев назад

Made this recipe tonight for the first time... It was delicious. My daughter and son absolutely enjoyed it.

@robertslaughter5709 2 года назад

This recipe is a winner! I added a mixture of ground beef, garlic and basil layered in. I would make this again. Thanks Food Kitchen!

@marniebrotherhood1761 2 года назад

ok I tried this eggplant Brian is 100% right I made this exactly as he did.. It is the. best I'v ever had it is outstanding. it is light, delisious and you can really test the eggplant. Thank you Brian.. Marnie

@GrotrianSeiler 2 года назад

That looks AMAZING.

@2075vj Год назад

I made eggplant Parmesan for the first time a few weeks ago. I baked it first and then put it in layers with the sauce and cheese and baked it and it came out so good. I didn’t want to do any frying to avoid the extra fat Contant. Maybe one day I’ll try frying it we’ll see. I like to lean more on the healthiest side of things. Thanks for sharing

@LifeIsMessyImLearningAsIGrow Год назад

I love egg plant! I’m gonna try and grow some this year in my garden. This recipes is great I am going to make this for my family! They will love it. Your clear presentation makes it look so easy and delicious. I also make RU-vid videos and I feel so lucky to be able to learn from other talented creators like you! I hope to learn more from each other.

@myhusbandsrib Год назад

Making some now, using my garden grown eggplants and tomatoes with my homemade sauce. Subbed flour for arrowroot since I’m gf. Did everything else the same. Can’t wait till it’s done!

@robinl6659 Год назад

Simply Marvelous!

@sheilavaccaro1260 Год назад

Cant wait to try this, Pecorino, my favorite, Mucho Grazie Camilla!🥰

@donnalynn286 2 года назад

Love eggplant cant wait to make this

@KatjamiErosEa Год назад

Omg! This is wonderful and no "breadcrumbs"!! I'm eating this dish as I type - thank you for sharing with us.

@cathyscott4293 2 года назад

Almost my grandmas recipe. Looks amazing! Making it soon.

@sheilahtaylor3005 Год назад

OUTSTANDING!!!! I've been making it this way for a year, Bravo! Everytime I make this I HAVE to make a comment. 😆

@BlastFromYesterday 2 года назад

Northeast Ohio!!! I haven't cooked with eggplant much, but this looks easy and delicious

@karent3004 2 года назад

OMG. Fontina!!!! I love it. 😋🤗👋👋

@agirlsinger 2 года назад

I love your show and I absolutely love this recipe and can’t wait to make it!

@jerryholston6536 Год назад

That is a fantastic recipe it looks easy enough for even me to try it

@AC-wm8fi 2 года назад

I’ve made this eggplant recipe before and it was absolutely delicious!

@ohnoyce 2 года назад

Me too ! ⭐️ ⭐️ ⭐️ ⭐️ ⭐️

@kcet1948 2 года назад

Another delicious recipe. Keep those videos coming.

@4thHouseOnTheRight 2 года назад

Me too but with different cheeses. My family doesn't like eggplant as much as I do but they love this.

@beatrizsandoval4395 2 года назад

I’m watching and my mouth is watering 🤤

@weston.weston Год назад

I like Julia's personality! Great recipe, ATK!

@tamlarse 2 года назад

Going to make this soon for sure

@suemcknight9051 2 года назад

Just picked my first eggplant from my garden. Been looking for a new recipe to try…. Think I just found it! 👌😋

@lrom5445 2 года назад

Awesome. Are they hard to grow? I wouldn't mind putting at least one plant in my garden next year.

@suemcknight9051 2 года назад

@@lrom5445 usually pretty easy to grow. I’ve lived both in the desert & in Vermont with success in both climates. I’ve had it fail every once in awhile & still have no clue why... last year being one of those years (Blame it on Covid 😜). I only plant one plant per summer. Usually get 6 or 7 🍆 per plant (enough for me). They mature at different times (thank heavens 😄). They are a pretty plant & pretty much disease resistant…at least I’ve had no problems with pests or viruses. Hope you try planting it….

@lrom5445 2 года назад

@@suemcknight9051 I definitely will, next year. I'm in Washington State, so should be similar to Vermont for temps.

@DeliciousTurkishFood 2 года назад

I love eggplant / aubergine. This recipe is great 👍

@Freesingskills19 Год назад

eggplant parmigiano is one of my favorite dishes and i order it every time i go to an italian restaurant. the very best was serfina in NYC. i love the ATK recipe, but this looks very intriguing without the breadcrumbs.

@Paaach Год назад

I will make it tomorrow, it looks great

@christyjones2303 Год назад

I made this and it was amazing!!!

@douglasfrank9323 2 года назад

I like this way of making baked eggplant.

@ruthahamad7777 Год назад

Looks delicious I can’t wait to try it❤

@donnavorce8856 Год назад

Same here. I will be making this as soon as my organic eggplants and tomatoes are ready.

@marilynmussman9909 Год назад

this was the absolute BOMB!!!!!! Loved it

@ladyskye3179 Год назад

Great video. Thank you!

@theabardetti3601 Год назад

I found the best Pecorino cheese at Trader Joe’s! It’s made with sheep’s milk, instead of cow’s milk. It’s so much more savory and creamy than any other Pecorino and much more flavorful than any Parmesan cheese out there… I will definitely be making this recipe!

@donnacreamer4123 Год назад

Cheeses from sheep and goats are the best! Yum 😋

@tawpgk Год назад

All pecorino cheeses are sheep's milk. Pecora is sheep in Italian. There are different styles such as pecorino romano vs pecorino sardo from Sardinia, which I understand to be less salty and milder. Perhaps the Trader Joe variety sources from a region that works for your tastes.

@joanbelmont5450 Год назад

Pecorino is made using sheep’s milk, there’s no other way. If sheep’s milk wasn’t used then it’s not pecorino.

@donnalocke5713 2 года назад

Making the eggplant right now !👏🏻👏🏻👏🏻👏🏻👏🏻

@irmasefers6018 2 года назад

Great recipe..easy to make a day ahead and pop in the oven the next day for dinner...the stacks didn't fall apart!

@anafitzwilliam4007 2 года назад

I made this last week and it was fantastic. I ate it for three days. It was easier and faster than traditional Eggplant Parmigiana

@hpartsch 10 месяцев назад

Sauce recipe: 2 TBS butter melted, 1/4C minced onion, 3 garlic cloves, 2 minced anchovy fillets, 3/4 tbs table salt, 1/4 tbs red pepper flakes, 1/4 tbs dried oregano cook ~3 min. Add 28 oz can crushed tomatoes, 14 oz can diced tomatoes & juice, add 1/2 tsp sugar. Cook until thicken ~10 min. Add 1 TBS oil & 1/4 C fresh chopped fresh basil.

@pianomaillady5147 2 года назад

Love how they give credit to Carmela for the inspiration. This is def going on my staples of vegetarian meals - thank you, ATK team.

@injunsun 2 года назад

Minus the anchovies... I would be so pissed if I ate that, thinking it was vegetarian, and discovering they had out fish in the sauce.

@crafthag6736 2 года назад

@@injunsun Absolutely agree. I stopped watching at the anchovies but went back to see the technique.

@pianomaillady5147 2 года назад

@@injunsun you're right. I forgot he added that. I just omit the anchovies when home cooking but yeah, that's why I have to ask every time I eat out if there isn't any meat or fish in the dish. Even a small amount used to add more flavor/umami/whatever you call it (have to specifically ask).

@paulpierron1815 Год назад

double yum - thank you !!!

@elizabethshaw734 2 года назад

I have always sliced my eggplant lengthwise never into discs. My dad hated eggplant and would eat too large servings of my eggplant parmesan. It doesn't hurt to have lived in Italy either. :-)

@MA-rc2eo Год назад

Thanks you so much.

@michaelfeinerman4878 Год назад

I had a very similar version of eggplant parmesan at a restaurant called Mast' in Boston that was the best version I ever had in a restaurant.

@BUSTINGJIGGS Год назад

Made one loosely based off of this last night and i have to say it was incredible.

@loriludy5836 2 года назад

I absolutely love ❤️ this recipe! Can you or have you done a segment on extra virgin olive oil? I have a horrible time finding the best for cooking, vinaigrette’s, dipping ect. Please I’m in desperate need of help. Thanks

@bowliu4728 2 года назад

You must buy true Xtra virgin, which is 0.5% or less. Most brand names aren't but they call them Xtra virgin...24 famous brands failed...over 0.5% acidity. Being Chinese, I stir fry, Xtra virgin can easily handle 350F to 450F. An intense graceful Xtra virgin has probably being doctored.

@jaja4438 Год назад

With this recipe, I made this lasagna Christmas ☆☆☆☆☆. So, so good 👍. YUM!!!

@foodiesunited3814 Год назад

Yep, gotta make

@missfriscowin3606 Год назад

Wonderful ❤. Subscribed 👍

@debbielente4766 Год назад

This is it for todays. Loved

@lemongavine 2 года назад

My mom made the best eggplant parm. I’ve tried eggplant parm at several restaurants and never quite found one as good. Her secret was to salt the eggplant slices and rest them on paper towels while weighing them down with plates. The salt pulls the moisture out of the slices and makes the eggplant creamy. If only she did the rest like you, it would have been even better……..oh, and she peeled the skin.

@roberttelarket4934 2 года назад

Dave Dee: You are right salting takes out all the water. I love the peel and wouldn't remove it.

@TheBeefTrain 2 года назад

It also removes a lot of bitterness. That's a big time Italian American technique.

@jeffreybussmann3313 2 года назад

Not really a "secret"

@syrah96 2 года назад

in my experience most Don't like the peel and yes to slat and drain

@lemongavine 2 года назад

@@jeffreybussmann3313 Yeah, I'm learning that from the comments. Apparently, restaurants aren't aware of it though, because I haven't found it very good anywhere. Maybe they know and are just lazy.

@ap2179 2 года назад

I made this dish and it was AMAZING!! I only needed 1 lb of pecorino. I "grated" it in a food processor and it came out perfect and crumbly. I fried the eggplant in grape seed oil and it wasn't smoky at all...evoo burns too quickly. They say to serve it up in a stack which would only give you four servings in this dish...but the dish is very large.I cut the stacks in halves n it easily was 8 good sized servings. SO glad I made it. Delicious! 😋

@sifusays9242 Год назад

Excellent 👍

@billsproul4107 9 месяцев назад

This was unbelievably delicious! The texture was perfect. I have been known as the Eggplant Parm Guy by more than one server. This recipe will severely effect the local Italian Restaurant’s eggplant sales…unless I share it with them. 😊

@BobGeogeo 5 дней назад

Maybe a little heavy on the sauce, but Pecorino is a good choice. No need to bread the eggplant. I like oven roasting them plain brushed with olive oil. To make it veggie, skip the anchovies and if desired substitute mushed capers. Simple.

@johndavic7468 8 месяцев назад

I make eggplant the same way except I use a mix of parm and pecorino and I do use a bit of mozzarella on tops, not much. But, now I will try fontina . I like mine light and flavorfull, not smothered in melted cheese. And I have used anchovies in the tomato sauce. Delicious., Don't tell anyone as many people do not like anchovies and will reject this.

@monazaki7227 2 года назад

Carmella is a genius! Thank her please!

@user-wk2ly7mu1c Год назад

Very good

@mariawerner8447 Год назад

I lived in Italy for many years and learnt how to cook from Italian housewives. Never bread your eggplant (melanzane) Just brush it with olive oil and bake in the oven. You can fry it if you don’t have an oven, but only with olive oil - no flour or egg. Then layer it with fresh mozzarella, parmigiano reggiano and tomato sauce made from fresh tomatoes and basil!

@frenchtoast7742 Год назад

Different strokes for different folks . Known people from Italy that do bread it . All depends what region you are from