Well, you should definitely try the Greek version. We use a lot more garlic, onions and herbs in the sauce (thyme and parsley mostly, not basil), feta cheese between layers and feta + some semi hard cheese on top. Another nice twist is to add fried/roasted sweet pepper or zucchini slice layers, maybe drizzled with some balsamic vinegar. Eggplant is a great base for mixed veggie dishes!
10 years of searching for the right recipe, finally found the one my wife loves. Made the fried version last night and the search is over. An amazing and simple dish! Thank you for the recipe.
Most relaxing cooking channel award :) Even with something as fussy as this recipe, which involves, frying, roasting and sauce making combined, it still retains an uncomplicated straight approach which is stress-free and confidence inspiring. I guess it's both the manner of delivery (neither overly casual nor experts-only level) and a healthy dose of just the essential information that probably does it. I even enjoy watching recipes that I know perfectly well - they're still fun to watch.
Thanks for this comment - really appreciate the feedback. This was one of my earlier videos where I didn't quite have my formula down yet, although it's still a work in progress.
@@SipandFeast I think you're on a good track. There's a lot of cooking channels out there but yours has something that sets it apart: I think in a lot of other channels you can always detect a hint of showing off - or some kind of a performance aspect, and you feel as if you're going to be tested at the end. Nothing wrong with that but sometimes you just want to watch something without this. Keep going! :)
Just finished eating this for dinner. So Good and *easy*. I pan fried the eggplant but next time will roast in the oven as I didn't blot the oil as well as I should have. Very good recipe. Thanks!❤
Personally, l prefer frying my Eggplant. I guess because, that’s the way my Dad did it. When l became a Mother, l stopped breading my Eggplant thought... Fussy eaters however, my Late Husband wound up preferring the un-breaded version. I’m looking forward to seeing the rest of your Eggplant videos. Where were your adorable little “Taste Testers” today? ♥️👍🏼👏🏼👏🏼👏🏼
Absolutely perfect tutorial for making this dish. I like eggplant parmigiana any way its made but this version is delicious and maybe a little healthier. Also, happy to hear mozzarella pronounced (I won't say correctly but) the way I say it except where I come from the last syllable is always dropped. I grew up in an Italian household but with a non Italian mother who was the second best Italian cook in the family after my grandmother. Thanks for your great video. I'm making this today.
This was exactly the recipe I was looking for. Not to be sacrilegious but I think I'm going to add summer squash and zucchini with the eggplant and cooked your same way to see how it turns out since I never like to waste any excess squash since I bought too much for a previous dish I had made. Definitely see the value of waiting the extra time to let the salt draw out the water from the eggplant. Thanks again for all your great advice!
Thanks! I think the summer squash and zucchini would be great. I actually made a video for zucchini parmigiana without the breading so it's quite similar to this one: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-A2Ff_NQxPy8.html
Okay so I just made this for the first time ever, I’m a college student so I’m new to cooking... this was wonderful. Your instructions were straight to the point 🤍.
I've been following you for months now, here & on Facebook & how I came upon your channel was I was doing a search for eggplant parm without breadcrumbs. My fav Italian restaurant near me, makes it without breadcrumbs and I didn't know how he did it until you. But back when I did my search it was winter, & nothing was fresh, so I knew I had to wait until veggies started to grow. I bought some home grown eggplant the other day, made it yesterday to have today, made your quick marinara sauce & OMG, my husband said this was better than our favorite restaurant. So I just want to say thank you for making me a better cook, and giving us easy to follow recipes. I have made so many of your meat free recipes, and this one might be my favorite
Thank you! This eggplant parm is by far the quickest version I've made, but with really fresh eggplant it's the best imo. I'm glad you're enjoying the recipes and thanks for liking the videos!
Hey Jim! Just FWIW - Made this for my family in CA again tonight. Son loves it and wants it again (He is allergic to the Japanese/Chinese eggplants, but the Italian or preparation seem to be ok with him. SO....THANK YOU!!! 🙂 Thanks from the Northport kid in CA!
I love the way you narrate your video. It is just straight to the point with some great tips. Cheers! Just in the midst of preparing this dish for later
Thanks u for this delicious healthy recipe. I search for a easy less complicated version and I accidentally turn to your channel. Yes I subscribe! Be blessed!
Nice! I was happy with the harder one you did (I've already made it twice, along with yummy homemade sauce), but this one looks super easy and still yummy! Thank you!
My mum is fond of eggplant parm, she prefers it to chicken or veal. I'll have to make the roasted version for her. She'll appreciate the lack of coating and less oil.
I love eggplant cooked anyway. Where I live though eggplant isn't popular I guess cause the stores never have very many and they almost always look like they've been around since Christmas 1999. I usually chance it anyway since I grave them a lot. Great videos.
Thank you Bob! Eggplant can be hard to find. I know this because I lived in Minnesota for 3 years. I've been finding the smaller "Italian" eggplants are much better lately. They come in a special plastic bag and have no seeds. The larger American style eggplants can often be hit or miss.
I love your recipes and vids and have made many of your recipes and all with great success. My concern with this recipe is that once the eggplant has been fried, it seemed excessive to then bake for 50-60 min. It was definitely too much for the way mine turned out, but perhaps I'm missing something? Please direct me cuz it came out as mush and without any 'tooth'. Not sure where I went wrong?
So glad you enjoyed it! I'll add ratatouille to the list. If you haven't seen my Caponata video yet, that one has similar flavors: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-yLWvHvLrdEk.html. Thanks for watching and liking the videos!
New to your channel. I knew your accent is Queens/Long Island! I live in the Hudson Valley, but my accent is pure Bronx! Anyway, just spent two summers in Italy (I’m retired), and learned that Italian and Italian-American are almost two different cuisines. The meals we think of as Italian are virtually unknown in Italy. So I’ve been trying to cook more in the genuine Italian style, as well as using ceramic dishes I picked up around the country. As an example, I ordered veal scallopini with carciofi giudesca (not sure of spelling, Jewish artichoke). I also asked for a side of pasta. They were really confused - pasta?? Then they laughed, “Americans!” Anyway, I like your recipes.
Try my version I get lots of compliments, it's also the real Italian way: peel skin off, cut as you did yours, salt to remove water, dip in flour, then in egg and fry in Canola, or veg oil real quick to lightly get color then lay in paper towel for every layer while frying, then layer in pan, add shredded mozzarella, some pecorino cheese then sauce not too much it;s about the eggplant not the sauce, and bake.
My grandfather born in 1893 fought in WW1 and shot between the eyes for his Purple Heart built his own house on Long Island. Fought on the docks in NYC after the war. He was salt of the earth. He was from the Bronx. @@wotan10950
I like this version without egg and flour. I feel like too much of the eggplant flavor gets lost in the breaded crust that stuff creates. Thanks for the recipe brother.
The first time I made this for my now husband he asked what kind of meat is this? I’m like it’s eggplant 😂😂😂 his Italian grandmother would make it and he would never eat it! He loves it now
Not using flour makes this quicker, less messy and, keto friendly! Especially if u use olive oil to fry the eggplant. Question, can this be frozen? It would be nice to make a big batch since the prep is time consuming. Thanks!
Hey it definitely can be frozen. I would freeze it in an aluminum pan then just reheat at 350f until warm all the way through. It will take probably 60-75 minutes. Enjoy!
An interesting note, according to Frank Prisinzano (of Frank Restaurant, Supper and Lil’ Frankie’s on the LES in NYC), it’s unnecessary to salt/weep the eggplant beforehand, particularly when making this dish. And that eggplant is not bitter. It sure cuts out a lot of time and effort. Any thoughts on this?
I don't always salt it, especially with smaller eggplants, but I do find if you have the time it will only improve the process. A lot of water is removed before frying. It's not really done to remove the bitterness, it's more about the water removal.
I prefer the thicker slices of eggplant, peeled, before frying. I wish I could find eggplant parm in a restaurant where the slices aren't so thin, it's like eating eggplant- flavored breadcrumbs. Ugh.
Loved this video and your recipe for everything EXCEPT keeping the peelings on. If your vegetables are not organic, the peel includes and soaks up whatever pesticide toxins the grower was using. This also includes potatoes, unfortunately. You have to peel them all completely. Or, buy organic, which is the best choice of all. Otherwise, you are eating the lab chemical toxins in those peels and this has been measured and confirmed over and over.
It is not a must. If you have smaller eggplant you don't need to do it. For the large American style eggplant I prefer to remove some of the water as it results in a better fry.
There are two more versions I made on this channel. My overall message is to always experiment and never do things just one way. it makes cooking more enjoyable. Here is Neapolitan style: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-uzwV73Cf5-s.html. And this is Italian-American style or the way most New York pizzerias and restaurants make it: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-s-Ucw1nNChg.html
The backwards baseball cap is killing me. 😳😇. Your lighting and presentations today have much improved. Looser, more relaxed, less voiceover, and more live chatting and cooking. Keep up the good work.
@@SipandFeast I have to tell you honestly, at first I didn't like you. There was no style. Really. Just fumbling. But you were brave. You persisted. You certainly weren't trying to leverage some gimic to be funny or attract eyeballs. No Gordon Ramsey lighting. No Steve Cusato music mixing. No Vito Iacopelli flour throwing. No America's Test Kitchen matronly blathering and giggling. But you slowly developed the comfort you mention, and you know what, it's working. You are now that New York/Long Island uncle/buddy/father, who's sick of the youtube fluff, and wants to just get to points we can all use. I even like the bobbing up and down when you remember you may be almost above the camera view, and want to address a certain point regarding an ingredient or a technique. Just made your sun dried tomato/spinach 80's chicken last night, again. Stunning. I had to eat and cook alone, because my family had covid and now can't smell or taste right for half a year straight. And I'm on Keto, so no pasta or dough. So I load up on wilted spinach, and badda bing! Little victories, daily. Keep it up. (and by the way, of course you DO have good lighting now, and all the other stuff - great specular highlights on the photos, nice color balance!)
Latices in a window ,, love this guy 😂 Ok,,, lets get serious,, time for a quick lesson on PARM ... Parmigiana or Parmigiano or Parmesan .. They all have reference to the province of Parma in North Italy .. For example a Parmesan in Italy could be used to describe a person from Parma,, (just like a Texan from Texas) but it can also be used as the name of their most world wide famous cheese ( Parmesan Cheese) .. Parmigiana or Parmigiano are both Italian words used to describe the style or ways of something done by the people in Parma wether its cooking or making wine or cold cut meats etc.. Other examples of that are ,, Neapolitan pizza,, which was derived in the provide of Napoli ,, or Tuscan Chicken, which was derived in the Province of Tuscany ,, Bari sausages, obviously derived from the province of Bari.. .. So when we say Chicken Parmesan ,, its a chicken dish derived in the province of Parma 😉
