Eggplant Parmesan

 

Aubergine Parmigiana (Eggplant) | Jamie Oliver | #MyFoodMemories | AD

Video taken from the channel: Jamie Oliver


 

the GREATEST EGGPLANT PARMIGIANA

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Best Eggplant Parmesan

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Eggplant Parmigiana Recipe

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How to Make Baked Eggplant Parmesan | The Stay At Home Chef

Video taken from the channel: The Stay At Home Chef


Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.

In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.

While eggplant is broiling, mix Parmesan cheese and bread crumbs. Step 1, Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant.

Sauteed eggplant, red bell peppers, and onion are topped with a tangy tomato sauce, melted mozzarella, and Parmesan cheeses. Capers and (optional) anchovies add savory flavors to this cross between eggplant Parmesan and caponata. Serve with linguini or your favorite pasta.

Season eggplant slices all over with salt and place on baking sheet in a single layer. Top with another layer of paper towels and continue to layer as needed. In a Dutch oven over medium heat, cook garlic in oil 1 minute. Stir in tomatoes, olives, basil, capers, pepper flakes and pepper.

Bring to a boil. Reduce hea. Toss chopped herbs, low-moisture mozzarella, and remaining ¾ cup Parmesan in a medium bowl. Spread 1 cup sauce over the bottom of a 13x9″ baking. This really was an excellent eggplant parm recipe.

The baked eggplant was crispy and the end dish was tender and cooked through without too much cheese. I cut the recipe in half ( 2 lbs of eggplant) but found I still need the full amount of the egg mixture. I probably don’t quite have three cups of sauce but close.

As for greasy Parmesan. Eggplant parmesan is a classic Italian dish that almost everyone loves. The meatiness of the eggplant, the tanginess of the sauce, and the cheese ooo, the cheese.

The eggplant. Add a layer of fried eggplant (it’s okay if they overlap a little), a handful of Grana (or Parmigiano) cheese, a pinch of salt, slices of mozzarella, and chopped basil leaves. Sprinkle with more tomato sauce.

Keep alternating layers of ingredients: First the eggplants followed by grana cheese, mozzarella, basil, and finally tomato sauce.

List of related literature:

Preheat the oven to 475°F. Toss the eggplant with the 2 tablespoons olive oil, salt, and pepper; spread on a rimmed baking sheet.

“Valerie's Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family” by Valerie Bertinelli
from Valerie’s Home Cooking: More than 100 Delicious Recipes to Share with Friends and Family
by Valerie Bertinelli
Oxmoor House, Incorporated, 2017

For a gluten-free coating that cooked up crisp, flavorful, and perfectly browned, we took a few tricks from our Eggplant Parmesan recipe.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Transfer the hulled-out eggplants to a platter, coat lightly with 1 tablespoon (15 ml) olive oil, and season with salt and pepper.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

Baking the eggplant on preheated and oiled baking sheets resulted in crisp, golden brown slices, and a traditional bound breading of flour, egg, and fresh bread crumbs mixed with Parmesan cheese worked best for giving the eggplant a crisp coating.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

When it is hot, add enough eggplant slices to fill the pan, sprinkle lightly with salt and pepper, and cook over medium heat for 3 minutes on each side.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Oil a 2-quart gratin dish and turn the oven down to 400°F. Stir the basil, flour, eggs, and 1/2 cup of the Parmesan into the eggplant mixture, then scrape into the gratin dish and top with the remaining Parmesan and the bread crumbs.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

In a separate bowl, mix the cheeses, bread crumbs, eggs, garlic, and 4 Tbsp. sunflower oil; then add the eggplant, stirring and mashing as you go along to make a lumpy paste.

“Cooking with the Bible: Biblical Food, Feasts, and Lore” by Anthony F. Chiffolo, Rayner W. Hesse
from Cooking with the Bible: Biblical Food, Feasts, and Lore
by Anthony F. Chiffolo, Rayner W. Hesse
Greenwood Press, 2006

Smooth (or brush) a tablespoon of the olive oil onto the eggplant(s) and bake it for 45 minutes to 1 hour, turning about every 20 minutes, until the eggplant is quite softened.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Dip the eggplant slices into the egg wash, then into the flour mixture until completely coated.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

This method allowed the eggplant’s flavor and meaty texture to take center stage in the dish, and it let us sidestep the salting and draining step; without a coating to turn soggy, we could simply bake the eggplant until its excess moisture evaporated.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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21 comments

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  • I tried this recipe and it didn’t turn out well. I follow the instructions and at the end it was dry and the eggplant didn’t cook all the way. ����

  • I saw some beautiful eggplants in my local store and bought a couple. Then went online and found your recipe for eggplant parmesan. The video is EXCELLENT and made the recipe yesterday. It turned out fantastic ( better than a restaurant!! ) Now I have another dish to impress guest with. Thank you for your dedication, you now have another subscriber and can’t wait to try more of your great recipes.

  • I loooove her!!!!! I tried this and it was amazing and enjoyed by all. I had her on repeat in my kitchen whilst I cooked….i sang when she sung…..honestly a really enjoyable experience…..it’s as if she sings a blessing over the food as she cooks…..(no wonder Italian food always tastes so good) also I suggest listening a few times before you cook,I promise you, it gets easier to understand everything she’s saying the more you listen….it’s like you catch her vibe!!!! Happy cooking!!!!��������������

  • 2nd time making this in this last month. Excellent. The family really enjoys this dish. Makes the covid shelter-at-home experience seem a little further away when we can enjoy a treat such as this meal. Thanks!

  • please ignore the critics…they must not have a life. in my book, you are one of the best stay at home chefs on you tube. not only do you explain the recipe clearly but you also take the time to write out the recipe ingredients, instructions and demonstrate. you go the extra mile to get it right. that’s why i’m subscribed. i won’t waste my valuable time on someone who thinks they are too important (or too lazy) to complete the whole recipe. so…thank you! i do appreciate you!

  • wow,i grow all types of eggplants in my garden,i love them,next to soybeans,eggplants are the closest to meat tasting veggie i know of.i am trying to come up with a recipes or idea to make this with added meat sauce for an extra good meat and eggplant parmesan! instead of basil,i would recommend plenty of the ol fav, Italian seasoning mix!.i always use it when making my homemade from 50-to-60 tomato recipe from scratch!. i grow 15 to 25 different tomatoes and include some of each in my special sauce, hot peppers,all types of milder tastier one,banana peppers and bell peppers all colors,few heads of garlic,and many onions!!!!!! all my veggies are gifts from heaven,the difference from store bought,well,imagine the difference between a bar of fine chocolate compared to dog poop lol!:) I JUST SUBBED BTW!!!

  • This looks like the most unappetizing eggplant parm I’ve ever seen. Mostly because there’s hardly any cheese and the eggplant is undercooked

  • The four stages of dredging… the first is denial… And, where’s all the little pieces of eggplant? It looks like you used an eggplant that was all 4″ across.

  • Made this it was good! Appreciated the outside crunch as eggplant is gooey when cooked. Kept some maranera on the side for extra flavor.

  • This is the best and the easiest to make recipe I have found on YouTube..and i have been searching for an hour…thank sooo much! I’ll make it for dinner ������

  • Im making this today for the first time, except with a few twists. I used the italian seasoned bread crumbs, and added the parm cheese, garlic powder and Mrs. Dash (purple top) to the breadcrumbs, mixed well. At the end, I used mozzarella, provolone, and pepper jack cheeses. Smells so good cant wait to eat!

  • I made this recipe today and it turned out delicious. I only did 1 eggplant so I decreased the measurements to 1/3. I had a lot of the flour and breadcrumb mixture left. Just and fyi, in case you are in the same position as me and feel bad throwing away. Also, the skin on the eggplant was very hard and after readijg comments i realized that’s just how it tastes. Next time i will peel to see if I like it more. Other than that, this recipe is DELICIOUS!!

  • This looks very yummy going to have to try it. I normally cut the eggplant a lot thinner to get more layers out of it and use less mozzarella. Parmigiana for dinner it is:)

  • I wish I could see the end results since that was a different dish that she presented at the end, and the eggplant looked uncooked.

  • Let me start by saying that I am not an eggplant kinda guy. But I do like eggplant parm. Doctor said to start eating right. Got great eggplants at the green market and found this recipe. Wanted baked, not fried. This was the BEST eggplant parm I have ever had and everyone that ate it with me agreed. Cannot wait to get more eggplants at the market! Thanks!

  • I took this recipe and modified it a bit
    I put parm in the bread crumbs and added some pizza seasoning as well as garlic, paprika and a bit of lemon. I also deep fried the eggplant instead of baking!

  • Why you showing different dish????
    You don’t used eggs…
    I don’t like this video and I would never use this recipe!!!!
    I cannot believe it!!! ��������

  • What a cooky video, I’m making this comment cause you put it in the oven in a clear dish & pulled it out in a red dish??? Over all it looks good. I’ll add more sauce to mine. Thanks for the video.

  • Make a big pot of extra Marinara sauce. Put down serving of eggplant, then pour so much sauce over it that you need garlic bread to sop it all up. Tossed green salad, done!

  • You all gave negative feedback and it isn’t right. I made this recipe for a party and it was great. Who cares if her eggs were not mixed to your satisfaction?Thank You so much for your efforts to give me this recipe. Happy new year!❤️

  • My family (most) prefer to peel the skin, it’s tough and bitter, usually. Try it both ways to see if you like the skin. I don’t, it’s tough, flavor-wise it doesn’t bother me.