Skillet Eggplant Lasagna


Vegetarian Skillet Lasagna

Video taken from the channel: SanRemoPasta


Beth’s Eggplant Lasagna Recipe| ENTERTAINING WITH BETH

Video taken from the channel: Entertaining With Beth


Italian Pan Fried Eggplant and Eggplant Parmesan

Video taken from the channel: Cooking With The Blues


Food Friday | Eggplant Skillet Parmesan

Video taken from the channel: The Reid Bunch


Brinjal/Eggplant Lasagna/Veg lasagna in fry pan /Baingan recipe/lasagna recipe without oven

Video taken from the channel: Hungry’s Hut


Lighter Eggplant Parmesan Everyday Food with Sarah Carey

Video taken from the channel: Everyday Food


Eggplant Parmigiana, My Favorite Dish, Italian Recipe Gianni’s North Beach

Video taken from the channel: Gianni North Beach

SKILLET LASAGNA IS A ONE-SKILLET MEAL. Perhaps the best part of skillet lasagna is that it’s a one-skillet meal. I use the same skillet to: blanche the eggplant in salted water. If you wish, you can skip this step, however, it really does help to make the eggplant tender, as well as with any possible bitterness. cook the lasagna noodles.

Use the same water that you used for the eggplant!Heat 2 tablespoons of the olive oil in a nonstick, deep 4-quart skillet with a lid. Arrange as many breaded eggplant slices as you can fit at the bottom, and cook them over medium heat, 3-4 minutes per side. Remove them from the pan, add one. Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes.

Flip eggplant and bake an additional 20 to 25 minutes. Step 5 Remove eggplant. When finished, the eggplant should be dry and starting to shrivel. 02. Heat 2 tablespoon of the oil in a 12-inch ovensafe skillet over medium-high heat.

Add the eggplant and cook until well browned and tender, about 10 minutes, stirring. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper and cook, stirring occasionally until both are softened and translucent, about 5 minutes.

Add spices and minced garlic and cook until fragrant, about 1 minute. Pour in tomato sauce, crushed tomatoes and water and bring to a. Spicy Skillet Eggplant Lasagna Serves 8 Roasted eggplant slices are layered with spicy pork sausage tomato sauce and zesty ricotta flavored with red chili flakes and roasted garlic. Cut down on dishes by using the same skillet to both make the meat sauce and cook the lasagna. Preheat oven to 400F Heat skillet & olive oil.

Add eggplant and cook for approx 5 minutes on high heat. Lower heat to medium and add onions, garlic, pinch of salt, and 1/2 tsp each of red pepper flakes, dried basil, and oregano cooking until onions are translucent (approx 3 minutes). Dip eggplant slices in eggs; dredge in breadcrumbs, shaking off excess. Heat 2 tablespoons oil in a large skillet over medium heat until hot.

Fry half of eggplant slices in hot oil until golden on each side. Remove from skillet; keep warm. Add remaining oil to skillet; fry remaining eggplant slices until golden on each side. Spray the bottom of your skillet with cooking spray, then coat with 1 cup of marinara. Arrange 1/3 of eggplant slices on top, followed by 1/3 of tofu mixture.

Repeat layering patter, finishing with marinara. Cover skillet with foil and bake for 30 minutes or until bubbly. Protein-rich tofu teams up with meaty eggplant in this Greek-inspired skillet supper. Pick up San Marzano tomatoes if you can find them; their sweet flavor and low acidity balance the flavors of this dish.

Crush them gently with your hands before chopping to release any excess juices. 5 of 38.

List of related literature:

WHY THIS RECIPE WORKS: For a hearty vegetable lasagna with bold flavor, we started with a summery mix of zucchini, yellow squash, and eggplant.

“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

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

(If your skillet is not large enough to accommodate all the eggplant fans, cook them in batches or use two skillets.)

“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

Add the eggplant and tofu to the pan and continue to cook until both begin to brown (work in batches if the pan is too crowded and add more oil as needed).

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

WHY THIS RECIPE WORKS: For a hearty vegetable lasagna with bold flavor, we started with a summery mix of eggplant, zucchini, and yellow squash.

“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

Add a second and final layer of eggplant and repeat with the remaining tomato sauce, basil, and mozzarella and Parmesan cheeses.

“The Doctor's Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance” by Travis Stork, Leda Scheintaub
from The Doctor’s Diet Cookbook: Tasty Meals for a Lifetime of Vibrant Health and Weight Loss Maintenance
by Travis Stork, Leda Scheintaub
Bird Street Books, 2014

Fill the eggplant shell with the pasta/vegetable mixture, pressing down with the back of a wooden spoon to compact it in the pan.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

Cook eggplant, oil, and ¼ teaspoon salt in 12-inch nonstick skillet over medium-high heat until eggplant begins to brown, 5 to 7 minutes.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

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

Add the tomatoes, reserved eggplant pulp, thyme, sugar, and salt and pepper to taste to the pan, stir well, and cook over low heat for about 45 minutes or until a thick tomato sauce forms.

“Catalan Cuisine, Revised Edition: Vivid Flavors From Spain's Mediterranean Coast” by Colman Andrews
from Catalan Cuisine, Revised Edition: Vivid Flavors From Spain’s Mediterranean Coast
by Colman Andrews
Harvard Common Press, 2005

Alexia Lewis RD

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

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  • I’ve been chasing good eggplant Parmesan for years. I’d developed a recipe I liked but this approach was so difference I had to try it. I can’t say enough about how good it is. I was skeptical of his method of not breading the eggplant, but he was right.

  • This “eggplant lasagna” is what is called Parmigiana in Italy and has nothing to do with the American parmigiana with fettuccini. For a better result, it is recommended to deep-fried the aubergines.

  • Try the bread crumbs mixed with cheese. It will not be soggy, and will add flovor and texture. When the bread crumbs and bread crumbs brown up with the olive oil it creates a fabulous taste, along with the sauce. Now I’m hungry.

  • Gianni thank you for the wonderful recipes and taking me back to North Beach where my family is from. You’ve probably crossed paths with them over the years, the Caruso’s, the DeMartini’s and the Belli’s. Every time I start one of your videos and see St. Peter and Paul’s Church it warms my heart! By the way my new favorite pizza is the pear with gorgonzola and prosciutto. Yum Yum!!

  • Tradition is amazing, from where you are in the Unites States, all the way to Melbourne Australia which is where im from these dishes are cooked all so similiar from the sugo to the cotoleti oh dio madonna.. grazie mile gianni!!

  • My mouth is watering the eggplant. I make it to. Soooooooo gooood
    Love watching you. My upbringing was good eating the best always homemade xxxxx

  • I really want to try this but what cheese would u recommend because the recotta is extremely expensive by me. I have the other one u used.

  • Fried eggplants is what I ate when growing up and my grandmother cooked them regularly, and I still eat them now and love them so much. I would be in heaven if there and ate some of the eggplant dish you made.

  • IMO lasagna is one of the most difficult of all dishes to master and I cannot imagine how soupy and sloppy this casserole would look plated. However; (since I was gifted an eggplant) I will try it as suggested by others by frying the eggplant up first (since that is how mom makes it after soaking in salftwater) Don’t let these recipes fool you. I know eggplant is bitter and can get mushy; lasagna is damn near impossible… my expectations are low. Peace and Hugs KP

  • You can eliminate luck and get a low seed eggplant with a quick exam of the base. Look for a cats eye grey and avoid the circular grey.

  • I’m in the middle of making it right now and it already looks and smells delicious….. I’m at my sisters in Kentucky and if you want good Italian food around here…. you have to make it yourself….! I’m from the Bay Area and never appreciated the fresh fruits and vegetable readily available…. I was spoiled

  • Shout out from Ozone Park Queens. Going to pop in at Daddy Jack’s, heading up to electric boat after April holidays to visit someone, list of bubble-head’s plans change.

  • Great job King…absolutely loved this video…as always you have a outstanding show and you always compliment your friends, fans and colleagues…you are above talented…the King of cooking is the best show….

  • Might be helpful if you would verbalize crucial details like How long leave salt before washing? what temp on the oven? how long bake? Jeez.

  • went through the slight yet pleasing trouble of buying kosher salt so I could stop mentally converting my measurments when I follow the Everyday Food recipes. and let me tell y’all she is not oversalting. coarse salt really is less salty than regular table salt.

  • This is a “Rockstar” recipe! If you don’t think you like eggplant try this. I bake my eggplant in the oven though for lower calories and i use panko bread crumbs. Turns out extra crispy and is not greasy the next day. Just my twist on it.

  • From now on, I’m going to have my extra sauce on the side for my bread. I am minimizing on the eggplant as you said. The eggplant and cheese is the star of this show! TY!

  • Beautiful! I would use the italien pericona? sheeps milk grated romano instead of the mozzarella. definitely will try this!!!!

  • That looks just awesome. That was a very nice eggplant with no seeds and obviously you used nothing but the best ingredients. And it looks delicious. Bravo!

  • I think the male vs. female eggplant discussion is backward.  The male has a circle on the bottom whereas the female has the slit up and down. The male type (circle on the bottom) is said to be less bitter than the female ones….You can google the topic, there is a lot out there on it…Smaller ones are also better, they get more bitter if they are on the vine too long.

  • you do things so perfectly, the people that complain about the salt, probably get stuck into bottles of wine and other non healthy stuff. You know we need salt in our diet, end of story. Keep up the good work Sarah!!!1

  • Gianni, I’ve watched probably 50+ videos of how to prepare Parmigiana di Melenzane, and of the American one’s, you’re the most authentic IMHO. Born in Naples, and living there on and off my entire life, I’ve eaten my share. Not peeled, no breadcrumbs (YUK) and made with a simple ” Shué Shué” sauce, and fior di latte, you nailed it buddy! Sei proprio bravo!!!

  • Worked in a small restaurant… around 4pm before the dinner rush they served a “family”…one big course for the wait and bus staff to eat a little something before dinner rush. Mostly a little meat and vegetables mixed with a pasta (penne, ziti, spaghetti, etc)…lots of olive oil and garlic as the sauces… but the cooks made it for staff and it was their chance to watch people eat what they made, see the faces, ask how they liked it…I like to think it was important. For about $25 of ingredients the owner fed the staff, the cooks connected with the front of the house, and vice verse respect to the back of the house

  • Hi, Thank you so much for the wonderful recipe! Can you tell me if I can bread and fry the eggplant and leave it in the fridge overnight? I wanted to cut down on the prep time but afraid the eggplant will get soggy if put it in the fridge after breading and frying. Thanks!

  • That was great! I’m a big eggplant fan and that looked awesome. Similar to a rollatini, but open face style. Now I’m in a mood for some eggplant! I swear you have some Italian in you, Jack. Nicely done. ��

  • This was SO good the first time I made it (I credited YOU, Gianni) that I’m making it again. Thanks for holding my hand through the entire preparation.

  • That is a really nice dish. They were perfectly fried. In fact they looked so good at that point I’m not sure I would do anything else. They would be wonderful in a sandwich.

  • It’s challenging to cut eggplant of that size that thin consistently across and even without one of those slicing machines. Any suggestion other than obviously a super sharp knife?

  • You know Mexicans cook pinto beans, cheese, onions and serve with tortillas. wherever market they are from. Tastes just as good. SALITE’!

  • I made this yesterday and I am crazy over it. I deeply appreciate your time to demonstrate. It was very clear, I watched the video and I knew what to do and this is my first time making it. It’s simple, delicious and I am a fan of your cooking.

  • im taking all crabs from my diet and Ive tried this and it looks yummy and taste yummy too, try this everyone you be surprise it taste better then having the pasta in it xxx

  • GORGEOUS! And I can smell my Nonna’s kitchen all over again. How I miss that lady. She made a cookie at pascha I’ve never seen since she died in 1989.
    Thanks for the memories. And the tutorial.

  • Sad I used to live there twelve years and I miss it but I know I could never go back to many problems and costly. I already have stuffed peppers in the oven and I am making eggplant next.

  • What a great idea with the pink sauce…..taking away the need or want to use lots of cheese between the layers….This is one of those meals that I put on the back burner since it takes a lot of time to prepare if your going old school route by frying the eggplant first. Baking or broiling them is the way to go for sure. It’s favourite in our home so going to try your recipe today. Thanks again.

  • This was great to watch but she could have went a little slower. After she made the sauce, she took out the eggplant but was it in for 25 minutes already?

  • That’s the way I make now my eggplant parm and I love it. It’s less hassle between dipping it in egg, flour and bread crumbs, plus you can taste the eggplant instead of all those other things that people usually put in their eggplant parm. Simple! That’s me!

  • I’ve added this recipe to my list of favorites its great and I love that pink sauce. I like this even better then the fried version of Eggplant

  • I have always salted the eggplant to “Sweat” the eggplant. before cooking. The salt is rinsed off after 45 minutes. It reduces the bitterness. I notice you do not do this.

  • Sir you are not only an excellent cook but also know how to explain things in a simple clean way so even the young inexperienced cook can understand.
    Great video and i love the recipe.

  • I always “just roasted” my Eggplant, only I never tell anybody! What they don’t know won’t kill them and saves the calories! (And the extra work for me!) I love your “Pink Sauce”! P.S. I love your Red Hair, I’m so happy you’re not Blonde anymore. You’re adorable ��

  • Daddy Jack I think I would pair that with a light Zinfandel. And I’m salivating as I’m dictating this message… Love you guys take care

  • Pentola con fuoco al massimo e contenitore di plastica dentro…. specialità di oggi diossine e idrocarburi policiclici aromatici! Jack per Dio non si fa!!!

  • Very nicely and easily done thank you you for more. Just about to fry. S.A. style. Now I am going make yours. Healthier a change and I am sure Will be easier’ less easier anx healthier. Thank yoi so much. All the best.more easy recipe please.

  • Hi
    Great idea! Exactly what I had planned to do after watching all those egg wash and fry versions! The only thing I would do differently would be to distribute the Parmesan amongst the layers instead of piling it all on top only. Shalom to us only in Christ Yeshua.

  • It’s that time again Gianni! Every year I grow my own Aubergine and make this recipe. I have a serious allergy to eggs so I use cornflour. I had a bumper crop last year so I branched out and tried some of the other recipes on You Tube…..NO……This is the one and only…I look forward to it every year. I am a Welsh foodie stranded in South Dakota, USA and there are no eggplants (Aubergine) at our supermarket so this is extra special for me. I love making it, eating it, sharing it. Thank You. Candy. p.s. I also grow my own Basil, Parsley, Oregano and Garlic. Meatless dishes are truly spectacular when you use the best ingredients you can grow or find.

  • Well sir, unless you’re buying bigger work clothes I’d say that keto eating plan of yours is bringing in the results. Well done!
    Oh, and a nice recipe too, by the way:)

  • Hi Sarah, love the way you cook, I find you and your methods very vibrant and kinda sexy as well. Keep it going!! Really lovin it! XXXOOO

  • I was looking for a healthier way to make this dish. So I checked with all my favorite chefs on You tube but to no avail. Then stumbled on you. Your recipe looked great but I was not sure about the “Pink” sauce. It sounded great and I loved the detail instructions about not putting all the liquid in at once etc. I could not understand how a little milk and flour, we used whole wheat, could produce the results you were talking about. But your knowledge of cooking and your culinary expertise convinced me to give it a try. And WOW the Mrs. and I were blown away. It took every oz of discipline I had to resist putting a little cheese in between the layers. I was so happy I believed in you and did because this dish is amazing and will be one of my go to’s. As you will too. I really admire that not once did you tell me to “like” and “Subscribe”. Sometimes I count and I have gotten as high as 5 times in a less than 10 minute vid to “Subscribe now”, “dont forget to subscribe”, Blah Blah Etc etc. Your style and detail actually got me to subscribe. Looking forward to more good things to come. PS I have never commented on any video on You Tube before. And have been watching DIY and cooking vids for a decade.

  • I’ve been trying to make a good eggplant parmigiana for decades now. Gianni! Your recipe is the best! Every time I cook it….I put you on my computer (and my Bose for good audio) and you and I go at it. Thank you so much, I love your instruction and the recipe comes out great (finally!) every time Gracie!

  • This recipe was amazing!! The only difference i made was that i added ground turkey to each layer. My brother who’s a big pasta guy loved it and so did my mom. It was awesome!!❤❤

  • I picked up some eggplants from my CSA this weekend and made this. It was great! I added some ground beef to mine and it turned out similar to a moussaka. Really delicious. Thanks

  • Everytime I make this. I drown it in extra layers of cheese and butter flakes so when it comes out of the oven, it bubbles and spits like a volcano ready to break. So no light version for me, I guess.

  • I LOVE your recipe, and to satisfy all, I make half the dish with breadcrumbs and half without.  Either way, people that taste tested it loved it both ways and were just happy to have a lovely dinner. Served it with tomato bread salad with fresh tomatoes from the garden. Amazing.

  • Middle ground for the family controversy over breadcrumb vs egg/flour only: use panko bread crumbs very lightly. I’ve seen panko cited more often lately in a variety of recipes that used to take finer breadcrumb mixtures. It is very good with panko.

  • I only needed 1 eggplant and I added ground sausauge but the eggplant appeared a little tough though. Think I will peel it the next time.

  • made this last night according to your instructions, with one change: I used an outdoor propane grill as a heat source; didn’t want to heat up the kitchen. It came out wonderfully. Thank you.

  • …:”those other people”… oh that’s rich Gianni.., I had to laugh ��… like yourself… one’ah my favorites! Over a bed of angel hair ladled with’ah little gravy and topped with this crown of culinary delight!. thanks friend..

  • Hey Daddy Jack, I just want to make possible observation. That pan you just threw that butter in, getting ready to dip the eggplant in looks like a brand new pan. That’s a question it has a different sound, is it is sparkling. Just question let me know if my observations or even close…. Love you Channel and everything that you do. Faithfully Yours, Charles

  • Yes! You absolutely over salt! Not healthy and hides the taste of food when overdone. But to each it’s own, I suppose!! I eat too much chocolate, so who am I to preach!!!

  • You got lucky in that you picked oblong even eggplants and not bulbus. They have almost no seeds. May I suggest a spoon with less cancer causing carcinogenic(burned, charred chemicals). Otherwise, thank you! by the way, I don’t flour, but use Italian parm. breadcrumbs that are very fantastic.

  • I made this tonight and it was absolutely DELICIOUS. Thank you for sharing as I’m trying to eat better to lose the high blood pressure pills.

  • I have saved the recipe for this dish since I plan on baking some eggplants I have in the refrigerator, but don’t have fresh basil, but do have the powdered variety though and wonder if that would make much of a difference.

  • Beth, wonderful recipe. I hear so much about salting the eggplant for an hour prior to cooking to draw out the moisture & bitterness.. Is it because you are baking & not frying, that you skip this step? Love your recipes. Plan to make this on new years day 2019!

  • I always thought you had to salt the plain eggplants to draw out all the bitterness first, which you did not do…but i will try this.

  • Don’t use canola oil this guy knows how to cook but he should never use canola oil use any oil that is high temperature but don’t use canola oil. Canola or oil cannot be processed by the human body just look at the process of canola oil it was the original engine oil for your car your body can not deal with canola oil. throw it away it is not a healthy alternative it is a bottle of death

  • i use breadcrumbs but bake the patties with the cheese only, then spoon the sauce over the top when serving. The cheese acts like a barrier and the tomatoes cant mush up the eggplant

  • Eggplant is a southern term used in meaning for a black individual. Sicilian people have eggplant bloodline back when northern African forces invaded Italy.

  • Love the recipe, actually, all of them even the ones with meat, though I don’t eat it:) Everyday Food has a lot of great vegetarian recipes and ideas, and I’m grateful because it’s hard to me to find easy, creative and delicious meatless meals and you have a lot of them. As to the salt, who knows better you or we do?:P Plus, for salt being such a simple seasoning, it does make a big difference when you don’t add it. Sarah Carey, I found you and this channel by an accident, and I feel lucky. Thanks for sharing your recipes.

  • Best Cooking Channel on the web right here. Love this guy! What on earth is in that bucket that you have simmering on the stove? And how come that thing hasn’t turned into melted plastic?

  • Oiiii Boa tarde pra todos.. Eu amo Beringela foi ovos outro ingredientes não sei, não entendi sou Brasileira �� poderia traduzir muito obrigada ����������

  • I made 12 dozen of my tamales yesterday i sold all 12 in 10 mins crazy somday i will be the tamale king pin then maybe one day i can go to chaplins and eat maybe even cook with u

  • I just want to say thank you for doing your show I’m handicapped so I don’t get to do anything I like to but I look forward to watching your show God bless you brother.

  • Healthier version, instead of white flour grind oats and make oat flour. Use water or plant milk instead of cow milk. Hope this helps.

  • Hi Gianni, use to go to Ceasers in North Beach a lot and loved there eggplant parmasagne. Will miss that restaurant. Your video is awesome will definitely try it out.. Gratzi.. Aldo

  • Thanks for explaining about why eggplant can be disgusting. That’s what made me afraid of trying it, but now I know what to do! I’ll be making eggplant parm for the first time on Sunday.

  • Eggplant is the best. I love to cut them into 1/4 inch circular pieces and do exactly what you did. But I like to use 1 part flour and 1 part corn meal. The corn meal gives it a harder and crispier outer crust. And I like to make them a little thicker so you have the hard outer crust with the gooey center. And like you said in another video, don’t soak them. That slight bitterness makes eggplant in my opinion..

  • Just made this this evening and it was delicious and easy! Did not miss the panko/bread crumb coating of other recipes and the pink sauce was so easy to make. I never realized whisking milk and flour off-heat prevented lumps, but as the saying goes, you learn something new everyday. Would definitely make again.

  • Gianni,you are blessed, you live in the ultimate place in the world, I love you’re home you are blessed,because I was going to say god bless, BUT YOU OBVIOUSLY ARE ALREADY

  • I do same recipe BUT I see salt both sides for 20 min then pat dry, then I run them through egg (sea salt black pepper parmesan. Parsley) fry in olive oil with garlic cloves cut in half to flavour oil till nice n brown, finish with a good Marinara fresh basil,then the in h a hot skillet toast up hand full prepared bread crumbs topped up with thinly sliced italian hard chess I use caviar de cavalo enjoy

  • Stopped in Thursday 24th. Ordered a margarita pizza to go because we had to catch a ferry back to LI. I wanted to try yours because we already know what Pepes tastes like. The smell of the pizza in the back was making my mouth water even though I had just had a delicious buffet meal at Foxwoods.I had a warmed up piece at about 9pm and I have to say I was pleasantly surprised. I asked for it not be burnt…. just a little bit is ok. Man,it was perfect! Every layer had great taste and texture. I got to see your kitchen family working. And of course saw B. in person instead of a small screen.. You know what I liked…. that red light on the front of the restaurant. Very cool. Be well. Greg.

  • You said you love to make it and you love to eat it. I personally hate to make it but I love to eat it. Btw: you’re method looks really good. I think I might try it.

  • I think this is good but I found an interesting recipe for Vegan Eggplant Parmesan with this new exciting chef Chef alex at
    You guys should check it out
    I agree with you regarding the salt

  • Hey Jack, I’ve never seen a tomato sauce. As red, and delicious looking like yours. Mmmm Mmmmm Good! Keep up the great work.. ✌ From Ma.

  • hi Beth ilike all ur videos u r an amasing person.Beth my question is: after cutting the eggbplant is it necessary to roasted them

  • Hi Sarah,
    Thank you for posting this recipe. I made it for my family this afternoon and they really enjoyed it. My wife made a comment that the eggplant came out a little mushy (I thought it was fine). I’m wondering if that’s because I sliced the eggplant just a narrower than 1/2” or perhaps it cooked a little too long in the roasting process or a combination of both. Would appreciate any suggestions. Thanks!

  • Worried about oil? You didn’t concern yourself “well” w/ that either. Oiled the pan, rubbed ep, flipped ep, brushed ep, flipped ep back over, brushed ep again.. talked about how fried ep is not healthy….a true bimbo that’s an oxymoron to boot.

  • Looked really good!
    Before I watched any recipes, I made some lasagna. I know I should have made it healthier but here it goes… I put sauce than noodle than eggplant, sauce noodle, sauce zucchini and mushroom than sauce and 4 precooked chicken strip’s… I cheated. I hate to fry stuff. I got them from hot food section than sauce and topped with package italian cheese.
    It was bad but soo good! I did put less cheese and less noodles for this recipe it’s mainly for my husband but for me your recipe would’ve been better.
    Your idea about the egg is good not only for the creamy texture but because it gives extra protein. �� Going to do it next time with no noodle and baked thin chicken breast with olive oil bread crumb.

  • No need for butter, just olive oil. Those eggy pieces should be rolled in bread crumbs. It’s all about the sauce and garlic bread. A serving should be floating in sauce. Enough sauce to mop up with the garlic bread.

  • i can’t keep up with this guy’s awesome recipes… going to the hrocery store right now to get ingredients for this… man, it looks good and i’m doubly excited because i can’t eat bread and had no idea you can make this without breadcrumbs.

  • This recipe is really delicious!!! I’m a big fan of eggplant parmigiana and I was impressed with the level of flavor I was able to reach by just following your recipe. Thanks for sharing!!

  • Delicious! I made this dish ALMOST like Beth, with only TWO differences:
    #1) I made my own FRESH tomato sauce by chopping 3 tomatoes, 1 onion, and garlic.
    #2) I add BABY SPINACH on each layer, just to have some greens separating the layers.

    Everything else is OK with me!:)

  • Now THAT was really delicious!!:) Love your channel! I’ve tried a bunch of recipes already and i’m looking forward to trying the rest:) Greetings from Poland!