Eggplant Parmesan


perfect EGGPLANT PARM hero

Video taken from the channel: NOT ANOTHER COOKING SHOW


The Best Eggplant Parmesan Recipe with Alex Guarnaschelli | Best Thing I Ever Made

Video taken from the channel: Food Network


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

Video taken from the channel: Jamie Oliver



Video taken from the channel: NOT ANOTHER COOKING SHOW


Baked Aubergine Parmigiana | Gennaro Contaldo

Video taken from the channel: Jamie Oliver


Italian Grandma Makes Eggplant Parmigiana

Video taken from the channel: Buon-A-Petitti


Eggplant Parmigiana Recipe

Video taken from the channel: OrsaraRecipes

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. Eggplant Parmesan is the ultimate comfort food.

With switched-up ingredients and creative twists, our most-popular variations elevate this classic from familiar to fabulous. 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. 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.

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  • Hey quick question: can you make a batch of eggplant parms, pre-fry them and then freeze them? So that you can get one ready when you need by reheating in the oven or even directly in oil?
    I hope it’s not too dumb of a question, thanks for the amazing video! Keep it up you rock! ��

  • As a napoli citizen i can say that this is quite the same as the one my grandma’s been doing since i was born, i think i’m in love with another man for the first time in my life

  • Wow what a great Gentleman that he is what a great heart he has the glass he used to drink his wine was bigger then his whole head. God Bless you. Keep the nice recipes coming.

  • Man that looks great! What a great take on a classic dish.. does anyone know what the smoked cheese was called I couldn’t catch it ����

  • I’m sorry!! I picked up on so many cooking mistakes in this presentation that I almost turned it off. Alex, I would not put you in one of my kitchens, but that is okay because you have enough of your own.

  • Im guessing the name wedge came from the fact that the contents of the sandwich are tightly wedged into the middle of the sandwich. So a wedge could be seen as a Phat sandwich?

  • My favourite Italian dish.Absolutely love cooking it and have never had a bad review from family or friends.Loved watching you cook it,always a pleasure admiring you’re cooking.Chin Chin Maestro

  • I’m so glad I found this video watching & hearing this wonderful man cook makes me forget about all that we Americans are facing today.Cooking is one way to enjoy & feed your loved ones, I love his garden videos also. He is a true ��

  • I adore you. I just personally prefer ricotta cheese mixture same as I would use in my lasagna right on top of the sauce and then the mozzarella and the parmigiana cheese. I find holds together nicely and I just do not prefer eggplant Parmesan without ricotta cheese. I’m surprised that you make it without it but I’m very grateful for all of your recipes and I’ve made many of them since far before you ever had a YouTube channel my mother used to watch you God Rest her soul. Thank you so much and I’m so happy you’re still healthy and around��

  • I can’t remember the last time I had eggplant (aubergine) and I certainly never had it fried with egg/breadcrumbs…..but everything else I’ve tried from your cooking tutorials has been great, as usual your tutorial, explanation and presentation style is excellent.

    This is on my ‘to do’ list although I might opt for a double decker version.


  • Hey! You are pretty damn good. I really like your stye. You cut the B.S. and get right to the point, ending with a terrific looking dish. You can bet that I am going to try this out on my sweet wife… I might even get laid with some sugar on the side ��, Thanks! You are a culinary artist. Subscribed and turn on notifications.

  • How many pounds of tomato sauce are you talking about and what are we looking for? Tomato sauce or tomatoes chopped up in a can. You have a good plan but you’re not giving people enough specifics

  • Hey great video! Would you ever bring out a cook book? I think you could bring something different to the table, especially making it really accessible for people who have dyslexia.

    I understand if it’s too much of a faff and videos are your preferred medium for teaching us ��

  • Oh, my, momma. Way too much salt happening there. I liked some of your other recipes because you didn’t dtown all those natural, wonderful flavors in salt, l8me LIda’s Kitchen. Not good for blood pressure and water retention.

  • Hey Stephen, can you make a video about running a food truck, the logistics of it and whatnot, or any helpful tips you can share with us that you learned throughout the way while running the business. I wanna start a food truck business, and would like to know if you have any advice for someone like me.

  • My mouth was watering the whole time I watched this. Delicious. Plan on cooking this for ‘la famiglia mia’ this weekend. God bless.

  • My Mother just passed away on 8/1/2020 she had a garden Which she grew eggplants I’m going to use this recipe tonight I’ve never made eggplant param hope it comes out great. I LUV THIS VIDEO BY THE WAY

  • Thank you very much for your entertaining and thoughtful channel. I made this recipe yesterday. Came out great, although it was a lot of work. Took me 4 hours in total as the first time making something new always takes me a long time because of detailed notes and photography. You should clean up the “amounts” on the written recipe a bit. For me, I used 3 large eggplants and that turned into a vast quanity of eggplant that could have made at least 1.5, maybe 2 large lasagne pans worth of Parm (plus it took forever to dredge and fry). But then even making one large pan (and just saving 1/3 the fried slices) I needed not a double weekday sauce, but a quadruple. I had to hastily make another 2X batch. And while the written desc says 1 large ball of Mozz, my 2 tennis ball sized Mozzarella Di Bufala (DOP, gotta use the good stuff:-)) balls were barely enough. I would have used 3-4 if I had them. You had a giant NY sized Mozz I haven’t seen in LA, although we do have 2-3 excellent Italian American dairies that make good Mozz, Ricotta etc. Not Sicilian good ricotta, but no one does outside Southern Italy. I also used gluten free brown rice flour, egg, and gluten free panko. My mountain of eggplant churned through 10 eggs! Not quite as uniform in texture as “real” breadcrumbs, but I had a g;uten free guest. But again, overall end result was fantastic, while not packed as nicely as yours, and hard to cut neatly when hot (way easier chilled for leftovers). Almost certainly the best Eggplant Parm I’ve had. Some other notes you might or might not find useful, as I’m mainly pastry/gelato chef and very precise. I cooked some elements with my Control Freak (computer controlled induction burner). Garlic for the sauce sweats best at 208F (starts to brown at 210F). Sauce itself cooks well at 300F (although due to heat exchange from the evaporation won’t actually get to 300F). Frying (I used peanut oil) worked very well at precisely 375F. Cheers! Photo here: and enjoyed with some gelato (a flavor of mine called “Cannoli and Baklava’s Evil American Lovechild”):

  • Hey u should get a gopro neck mount it’s a plastic necklace and gives about the same perspective as the mouth one. Great vid as always

  • Eggplant Parm is definitely one of my favs. I usually make a tray, then make a hero. I also like spicy capicolo with fried eggplant. That hero looked awesome!

  • Eggplants in season now so I made this (peeled the eggplants) and it was deeeeeeeeelish! Soaking the eggplants in salt water is the key. Thanks so much for this and all Gina’s recipes. ������

  • Linda Sra Dios la Bendiga. Yo tambien amo muchisimo a Maria?Santisima y a?Jesus?Sacramentado.����. Viva Maria.! Muy ricas sus recetas. Felicidades.

  • I got my eggplant from imperfect foods on Monday and plan to make this today! I’m so excited ����. Thanks for sharing your delicious recipes, it’s much appreciated especially during these trying times��.

  • THE BEST EGGPLANT RECIPE!! THANK YOU!! I am vegan and will use vegan cheese and vegan egg or mung batter…However, the technique is AMAZINGLY SIMPLE & you cleared up lifelong confusion about how to bread!! THANK YOU!!!

  • I’m very upset with you all commercial chefs! WTF! why cant you recommenced good ingredients especially good oils! Canola is a terrible super processed oil…. Use Avocado oil instead, which has a high smoke point and healthy!!! Please Listen to us!!!!

  • Love eggplant parmigiana! I’ve never seen it prepared this way with just flour-egg. I only have seen flour-egg-breadcrumbs.
    Looks delicious. ��

  • My wife-ah She make-ah grow-ah egg-ah plant-ah. I tell her to make-ah eggplant parmagian like-ah you do. I think-ah I like-ah. Thank you for to teach-ah her.

  • Es ist eine Offenbarung dieser Dame beim Kochen zuzusehen. Ich wünsche mich jedes Mal in diese Küche. Man riecht schon fast den Knoblauch und die Tomatensosse �� himmlisch…und dass sie dazu singt setzt dem italienischen Lebensgefühl in diesem Video die Krone auf������

  • Grandma Gina this is a wonderful dish out of all the dishes you make they’re all good but this is one of my favorites I love eggplant and the cheese and sauce you make it to Bellissimo grandma Gina������

  • definately looks delicious, but i tried making the other eggplant sandwich roll you made in another video and to be honest it didnt turn out the best,

  • Hi, I wonder if we really need to salt �� & drain the eggplant? �� I’ve seen other people’s take on this & they don’t do it. What think? ��

  • On the sauce I add tablespoon of brown sugar that’s gives its balance to the dish also I had garlic the one comes in jar on the egg wash as well mines came out so delicious try it guys

  • I followed her recipe and it was unbelievably good, my boyfriend wants me to make it again, this is the best eggplant I’ve ever made. Thank you so much, God bless you��

  • ❤❤❤Sir you are the best chef, full of life, incredibly tasty original home self made recipies, how do we thank you? You are a Precious Gift!������❤❤❤

  • Grandma, I accidentally pushed on Report on my TV. The only report was supposed to be my comments below. So, please disregard my mistake. Report is Great. E

  • Yikes! All that salt will kill folks with high blood pressure! I don’t like the skin, so I peel it, also slice it thinner, sometimes when sliced that thick some pieces will be hard. I dip mine in the egg mixture first then Italian bread crumbs, no flour. Mine always gets rave reviews.

  • I am recovering from breast cancer in Seattle, WA. My appetite has been terrible. I know it will come back because I love to cook too. I am very happy to have found your videos. They bring such deep joy for me and give me hope that I will soon be well and enjoy the simple things that grandma teaches us. To love your family first and show that you love them through your cooking. Thank you, Grandma. I feel so much better after I watch you. God Bless You and your family today. Elaine, Seattle WA. TEN STARS! ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️

  • Today I decided to make your recipe and i got to say, you don’t need two eggplants for this recipe, i made it with just one huge eggplant, It came out delicious

  • You said olive oil to fry the onions but it looked like extra virgin which I’m told is not for cooking. Some say not to use anything but coconut oil to fry. Can you clarify please. Lovely recipe

  • tried it this evening, all family loved it. Quantities suit 4 persons. Depending on your oven, you may want to use 180°C just to make sure the mozzarella doesnot turn too brown and hard. A natural dish suitable for cold autumn of winter evening meal. And yes, he is cooking ‘ sooo goooddd’…and us with him 😉 Grazie Gennaro, capo al forno!

  • Made this yesterday with the homemade weekday sauce. My sauce wasn’t that tasty so I substituted with Trader Joe’s creamy tomato basil sauce. OMG, this was sooooo good. Definitely making again! It’s important to bread all your pieces in advance because they fry so fast.

  • This looks super tasty, and I want to give it a try. Can someone tell me exactly what he’s saying when he’s giving the baking instructions? I hear “199” and it sounds like he’s saying “or” or “all”, but I’m not sure….

  • The amount of seeds isn’t depending on the size! Female plants have more seeds and are therefore more bitter! You wanna pick male eggplants. You can see the difference on the bottom of the plant. If the indentation on the bottom is round, it’s a male, if it’s a slit, it’s a female!:)

  • This was very video I’ll try this tomorrow. I agree when she started singing that’s what made me feel very good inside. Thanks Ma! AWESOME.

  • Now that looks amazing �� made a version of this a few weeks back but forgot about the salting technique! I also used the egg batter method and i was disappointed by the sogginess so i will be definitely trying out your recipe! Thanks ��

  • I’ve been grilling my Eggplant Parmigiana for many years as opposed to the breaded and fried slices typically found in America. It’s better for you, much easier to prepare, tastes better, lower calories, and reheats perfectly. It’s nice to see Gennaro use this method too.

  • I LOVE the fact that you’re not deep-frying the eggplant!! Also, my family always layered mozzarella in between each layer of eggplant, but I much prefer your way of doing it. Gennaro, sei un grande!:D

  • Just found your channel and after watching several of your shows all I can say is that you’re a brilliant chef and you have an incredibly sexy, intelligent, and authoritative style that had me mesmerized and drooling as I watched. In fact I ended up burning what I had been making for dinner because i couldn’t take my eyes off the screen. I think I would combust just standing in the same kitchen watching you cook. You’re like the masculine version of Nigella Lawson. ����������������If you aren’t already on TV somewhere I have a feeling it won’t be long! I’m surprised your channel doesn’t have several million subscribers. There’s only one thing I didn’t care for.. the music was just too much. Between you and your cooking, both of which are charged with sensual energy, the music just ends up being extra noise that gets in the way. Your recipes look so good and doable and certainly mouthwatering! Keep up the amazing work! I’m telling all my friends about you!

  • Brooooooo!!! I have been dyyyying to make this!!! This is absolutely one of my most favorite things in the world, thank you so much!!!!!!

  • Thank you for the ingredients list at the end, and brief English explanation throughout the video, because I probably only understand 5% of her explanation. But, I really enjoy watching, especially her singing.

  • Hi Jamie. I am an ex chef and have been using a microwave for the last 8 months as we cannot afford to replace our broken cooker. Where and how can i enter the competition? thanks

  • I can hear the generations of loving Italians in your voice when you sing and cook! We need more cooking videos! What a beautiful and happy woman!!!

  • In your recipe for weekday sauce within the eggplant parmigiana recipe you don’t include parmesan, is that correct or did you just forgot to write it?

  • I love this version but it is Italian-American. In Naples, the eggplant is not breaded. And it’s served more so like a terrine the next day. Oh hey, this looks delicious anyhow. Why didn’t I meet a guy like you in Brooklyn so we could have eggplant parm cookoffs

  • my Sicilian grandmother makes eggplant parm like a lot like this except she’ll as sauteed onion and sometimes meat to the sauce. this looked phenomenal and reminded me of her cooking. great work man

  • I regularly make the eggplant cutlets for this and other dishes. Sometimes I make it for sandwiches with some sauteed onion and bell peppers, or like a plank or two over some spaghetti, but my favorite is the full deal. So much better than sum of its parts…and the parts are really good.

  • Funny story. When I lived in Japan, a good friend from NY taught me how to make this dish. The eggplant in Japan is very little. So cutting up, breading, frying and making the dish took forever! But I made it a lot. I was thrilled when we came back stateside so I could have large eggplant. Lol. I haven’t made it in years now so glad I came across this today! Thank you! ��

  • Nothing wrong with having sponsors… the content is amazing.. teaching you how to cook for free.. I wish him to get richer and more successful.. the man is doing a great job.. well done ��

  • Steve, do you have an opinion on whether it makes a difference to use the male or the female eggplants? Some chefs counsel to use only the males as they have a lot fewer seeds and are less bitter. Brilliant video as always.

  • Excellent presentation of one of my favorite dishes, but I prefer to bake the breaded (egg & bread crumbs) eggplant with a light spray (Misto) of olive oil…

  • i been watching you for a while my friend,i just subbed,i grow all kinds of stuff in my garden,im making this today with deep fried eggplant,i grow 5 different types of eggplant! I JUST SUBBED TO YOUR CHANNEL, IM A CAJUN WHO COOKS MANY STYLES!

  • Hi there. What oil are you using?! It’s got to get super hot to fry it properly…. I’m guessing vegetable oil & not olive oil… but please can you confirm. Thank you.

  • I don’t mind advertisements if they’re done well. There’s nothing shameful about making a living doing what you love. y’all gotta chill

  • My Nana’s kitchen always smelled like garlic and Sicilian olive oil and she put love in her food, just as you do. I miss her every single day and your videos are like a comforting hug. You also inspire me to make my kitchen smell just like hers did.:-) Thank you, Grandma Gina!

  • I remove the skin and soak it in salt water…I might switch to her method of just using salt. I also layer mine with lasagna noodles, because…well because I’m fat and doing it this way makes me happy.

  • I’m very ok with the ads. Hey, a man gotta eat and feed his family right, what’s the use of building all these view if you’re not making money from it. Beside, is not like he’s asking money from you lots so lighten up people.

  • All the comments are about not caring that it’s sponsored and that people should stop complaining, I think I’d need to go down very far to find one actually complaining about the advert.

  • great chef,you created the dish as simple as
    thank you
    i will try that in my hotel also
    chef i need an dish of classic pomfret fish recipe

  • As long as your not cutting all the way through the bread, your filling the wedge that you created. Subway originally made their footings in the style when they first opened.

  • I have just made this recipe from garden produce. It really is scrumptious!!! This is a classic Genaro winner, don’t skimp on the parmesan or basil. Thanks again Genaro!

  • WAY to watery! You need tomato paste and cook the sauce way longer for a better consistency. Melanzane alla parmigiana should not be like this. Suggest insteead you start with chopped onion, garlic and pepper flakes. Stir in a lot of tomato paste and cook for five minutes. Add passata and reduce by half. Then assemble.

  • Here’s a bit of history to go with your supper. Also it shows you do not have to use parmesan, because it is very expensive.

    “The correct name of the dish is “Parmigiana” or Parmigiana di Melanzane, but not Melanzane alla Parmigiana, nor Melanzane di Parmigiana.

    The typical Sicilian cheese would be a mature pecorino. Different regions use many cheeses. Some say mozzarella makes it too soggy and drier cheeses should be used. Tomato was only added in the 1700s.

    The name “parmigiana” does not come from the cheese, or the city, but is an Italianization of the Sicilian word “parmiciana” or “palmigiana”, the slats of wood in shutters, which overlap like the slices of aubergine (or other vegetable, or even meat)”.

  • Meltie in da mouthie. He is so cute! I love him and his accent. I liked! From his accent I knew it would be the true thing! Thankyou

  • The eggplant is sliced way too thin. A common mistake. That is more like a breadcrumb parm sandwich. It’s the reason I never order eggplant parm when dining out.

  • Thank you so much for sharing your recipe, it was so yummy. But I tried the squash spaghetti with it and turned out amazing. I will keep watching for more of your cooking..thanks again❤❤

  • This is delicious!!!! Oh my my! One thing still needed, i want to know the song thats in the beginning of these videos.. or even better, the artist of all the songs in the Gennaro videos:D thank you FoodTube

  • Our Hotpoint oven stopped working after 2 months, showing an ‘F03’ error code. After waiting for 3 days for the Hotpoint engineer to turn up he tells me it just needs to be restarted using a special key combination and that Hotpoint removed those instructions from the manual in their new products so only their engineers know how to do it. Good luck paying the call out charge after your 12 month warranty expires just to have your oven restarted. Thanks for endorsing that!

  • Love the recipe!! You are so good at explaining everything! Here is something I heard about eggplants, that also might be helpful. Male eggplants tend to have fewer seeds, and are therefore less bitter than female eggplants. To sex an eggplant, look at the indentation at bottom. If it’s deep and shaped like a dash, it’s a female. If it’s shallow and round, it’s a male.

  • Dear Nonna, I will try this recipe without so much salt. It looks super delish. Thanks for sharing your expertise. God bless you, dear Nonna.

  • Trying this tonight but making my tomato sauce from slow roasted ones. In the oven at present. The slow roasting makes their flavour intense. Couldn’t get the fancy smoked mozzarella, so using a smoked gouda my partner brought home instead along with regular mozzarella. We shall see how it goes. I suppose it’s best not to enquire as to how fattening this dish is Jamie?�� Will get stuck into a few hours of ironing after just to be on the safe side!

  • Jamie, this was excellent. I made it a dew weeks ago and loved it, and tomorrow making it for the in laws instead of thanksgiving leftover. Thank you.

  • Damn this makes me wish I liked eggplant! I keep trying but it always tastes like a bitter, mushy, bland mistake lol Not sure if I’ve never had good eggplant or I just have the taste buds of a child ��‍♀️

  • Great video ���� looks amazing!
    I’m totally trying this… I’m currently living in Italy and your right ��
    I totally miss chicken parmigiana!
    But this dish is fantastic here in Italy ����

  • Hotpoint is actually an amazing brand… cook on one daily… need a new oven and stove and for sure will go with them… lucky guy.

  • Just done this recipe. But not impressed at all. You can tell by taste that is not Jaime Oliver recipe. I’ll stick to the aubergine fried in egg.

  • So tell me why I should listen to you on ‘Money Saving Meals’ when it’s clear that you don’t really understand poverty in the UK? Do you have any special knowledge that the 9 million households who will migrate onto Universal Credit don’t have about the day in day out grind of making ends meet? And why do we have to put up with being derided and criticised yet again? We’ve got the Department of Work and Pensions and the coalition government for that usually…

    With your comments promoting aTV project in 2013, you skirt very close to blaming poor people for just not trying hard enough. I’m staggered by your lack of responsibility here Jamie.

    One of the biggest reasons we can’t all live the life of a Sicilian peasant with our handful of mussels and darling little pasta dishes is that our shopping options have been decimated by the supermarkets which now account for about 90% of food shopping in the UK. This would include the supermarket chain that you advertised for 10 years. And the other five or six that stock your ready made pasta sauces and branded foods.

    This is a situation where supermarkets have filled the breach where people no longer got taught Home Economics or cookery at school by telling them cooking was really really hard and that life would be more simple if they just bought this pre prepared item. They branded and bagged everything we ate and turned it to profit over anything more profound. And you encouraged it by slapping your face and your name on everything from grow bags to magazines because it made you money.

    Yes, you set up the Ministry of Food and you’ve made a career out of telling people to eat at home and showing them recipes for meals involving one pepper at a time, but have you ever noticed until now that the supermarkets only sell them a lot of the time in packs of three? That’s too much for one person and not enough for four. Supermarket chains don’t just sell your books, they sell the ingredients you need to use them and both you and they have been making money out of it. And that money isn’t trickling back to our rural economy that produces the food nor to our urban one where people lack genuine shopping choice.

    Sure you can scour the aisles for the things that are still cheap, but only if you go to a particular branch and only that branch. There are 16 Tesco and Sainsbury’s within 1 mile of my house, mainly Locals and Expresses and not a single one stocks a decent range of Basics or Everyday Value. You might get bottle of fizzy water from those ranges but you won’t get pulses or bags of flour. The fruit and vegetables are pre packed and portioned. Even the main branches pick their produce carefully. Until last week, Brixton didn’t have a big Sainsbury’s so you had to go to the well heeled areas of Clapham or Dulwich instead. Those stores aren’t aimed at low income shoppers at all.

    You are right that the market is. But mine closes half day on a Wednesday and is for someone like me with a fatiguing illness a major event to visit as I walk round carrying bags and lifting and carrying. The shops are small and neither wheel chair or buggy accessible. You have your hands full and no trolley so how you keep toddlers under control and pay for the shopping with just two hands I don’t know. There’s no parking nearby and you have to jostle on and off buses carrying bags. Young able bodied people can do it, but older or disabled ones might not be able to.

    And that’s the elephant in the room isn’t it Mister Oliver? You haven’t thought about why people are poor. It’s quite rare that people are poor long term just because they don’t earn enough money. Usually its because there are no jobs at all or because you’ve had employment gaps due to having kids, caring roles for other relatives, periods in prison or an illness or disability. Being sick or disabled makes you around twice as likely to live in poverty than your able bodied counterpart no matter if everything is the same.

    3.3 million people in the UK are entitled to Disability Living Allowance. This is a non means tested benefit paid to people in work and out of work who have a long term illness or disability to pay for the extra costs of their condition. Some of those people (I believe around 400,000) only receive the mobility component which means according to the Daily Mail they get a free car. In fact they get to lease a Motability vehicle to use, making up for the fact public transport isn’t suitable for them to use. The other 2.9 million get the care component as well because they need help with their daily care levels.

    In order to qualify for any of the three levels of DLA you must need help to prepare a main meal for yourself. The same goes for the two levels of Attendance Allowance, which is the equivalent benefit for the over 65s, and 1.6 million people claim it. So that’s by my maths 4.5 million people in the UK who struggle to make a main meal regularly due to health, let alone time or costs. Many of these people will have carers who tend to them often while holding down jobs, dealing with their own health issues and raising children and you know what? They might not feel like making a two course meal every night after struggling through the day.

    And we can’t ignore them. We cannot continue to say that poor people don’t try hard enough and just ignore 4.5 million people in the UK like all currents discussions of food poverty seem to do. Everyone’s so keen to tell the story of those dreadful povvos we know who have a massive flat screen TV and eat chips at every meal. We also can’t ignore the fact that you can’t actually buy a cathrode ray telly anywhere anymore or the dirty little secret that poor people often have massive TVs because HP firms like the Provident and Brighthouse only offer the biggest ones, and most people no matter how deserving don’t want to sit in silence for the year it’d take to save up.

    But Jamie, you’ve probably never had problem getting credit with your fixed abode, photo ID, two utility bills (tricky with a prepay meter) and parents who could guarantor for you, so you’re not well versed in pay by week options, credit cards with 45% interest and Wonga loans. Many people have no other way to get a telly. And before you suggest they buy a nice board game instead to enrich their minds, remember that people without tellies won’t be able to keep the ratings up for your shows and then you’ll have to flog lots more Flavour Shakers and classes at Recipease.

    And that’s the thing, if the middle classes want to spend their money on your books and branded goods then you revel in it. You haven’t returned to Rotherham to see how the Ministry of Food is getting on 5 or 6 years later and make a TV show about the people who did learn to cook despite the hurdles and pass it on to someone. You’ve been busy flogging reinvented pizzas and opening city restaurants where the bread board alone costs a fiver.

    Where’s that social conscience you made your name off? The one that changed lives in Fifteen or Kidbrooke schools where you harnessed the power and promise of food in people’s lives and made it a force for good rather than a pressure? Where’s the understanding that welfare ‘reform’ and the squeeze on wages, but rise on utility bills are making it hard for people to afford to cook a cheap cut of meat?

    When did you last talk to a poor person? Someone like me who has done it day in day out for 13 years and never had more than £20 a week for groceries in their adult life? Or someone totally unlike me who doesn’t know how to cook or where to start? Or the person who can’t afford heat, light, council tax, bedroom tax and hot food without juggling so hard they’re exhausted? I suggest you need to start talking to us again Jamie, and this time instead of allowing us to be pithy parables of modern British life in your TV shows, you need to start listening.

    Then you might understand that those 7 out of 10 families very often don’t have real choices. They simply make the best decisions from an underwhelming selection of poor options and they don’t deserve to be judged by you while they’re doing it. The fact that the family who eat chips and cheese you find so offensive probably can’t afford the £26 your new economical cookbook costs in hardback makes me feel that your current interest in thrift is actually a money making scheme for you. We all have to make a living Jamie, but if you’re going to be a hypocrite, at least be a self aware one. You’ve stopped trying to help the situation, but are simply inflaming it.*

    *Although you are giving me ample opportunity to crack open one of those cans of Special Brew that are seemingly mandatory if you’re on benefits and play the fastest game of ‘poor person bingo‘ possible, so that’s nice. I’m tempted to replace the TV with that when the nights get long again.

  • Having lost my grandma who was very much like Grandma Gina this was a trip down memory lane. She is a treasure and her recipes look delicious. I will be trying all

  • The moisture from the aubergines need to be drawn out. Slice the aubergines, season with salt and place them in layers on top of one another inside of a colander. Place some weight on top and have the colander inside of a tray so that the excess moisture that seeps out can collect in it. Only then do you batter and fry the aubergines. Otherwise you’re keeping all the bitter moisture in.

  • I tasted eggplant parmigiana at my son’s university cafeteria. I thought I was in heaven. Now I made it and it was so easy and delicious!

  • “You don’t-ah wann-ah da eggplant to burn….Now this is about-ah 3 minutes…You…Whatta you do?..You take-ah da fork…, You look…, OOOOOOH!!! Look-ah how beautiful…! You turn!!”:-) LOL!!!!

  • this looks delicious, although in sicily parmigiana aubergine is completely different and personally I prefer it the way sicilians nonnas do it 😉

  • Ah, a good chef NEVER reveals some special additives… like some carlmalized tomatoes/onion and red wine in the sauce. Also, flour/egg wash and seasoned breadcrumbs to the aubergine before frying. And you did Nonna proud with the cheeses:)

  • I tried your eggplant cutlets and they were really good. I accidentally split the eggplants into rings instead, and I seasoned them up a little more with garlic, herbs, and paprika so I could eat them on their own with a dip like a yogurt sauce. I’m not too into the whole sandwich thing because I only ever have pita bread, and good Italian bread is never available.

  • I just add salt & pepper in the eggs, dip and fry..I do not bread them. I peel all the skin off and make a nice light sauce, no paste so nice & juicy. That is how my Grandmother from Italy made it. Comes nice & light and juicy

  • Why are you not cutting them in circles in other words from a vertical position as opposed to a horizontal position? That is new to me. There’s some reason for this?

  • This took me 5 hours start to finish but it was so good lmfaooo. So if you wanna make something similar but half the prep time and amount of food, prepare the eggplants the same but only with one or two eggplants and just plate the filets with some of the weekday sauce and basil and melt the cheese ontop in the oven per filet of eggplant. Only cook and bread as many as you would eat. This way you aren’t layering all the eggplants and then baking it makes less food to store and it’s the same great taste (I find this is a dish really only best fresh because of the breading)

  • I made this recipe several times and it’s always a hit with company. I printed this recipe of yours, out from a different location, on that one it called for fresh basil leaves torn in pieces, spread on layers. Thanks Alex!

  • I’m a new fan -Can’t wait to try this one out. Question: The best eggplant parmigiana I ever had was made by a proverbial sweet little old Italian lady. She wouldn’t give me her recipe, but we did talk technique. She said that the key to everything was in the dredging, and she used a combination of milk and egg before the breadcrumbs. Something about the acid in the milk made a difference to the overall texture. Have you come across that? Any idea what the proper combination/sequence would be? Milk-flour-egg-crumbs? Anyway -Looking forward to trying out more of your recipes!

  • I have seen a few other videos about lollipop chicken legs, but this is the 1st one I saw that makes me want to make them. Great video! BTW I am atchimg this video when the Giants and Pats are playing. I am not a NY fan but would love to see them beat the Pats, but I always like seing the Pats loose!

  • Well I know what’s for dinner tonight. I especially like that he put up the three frying styles head-to-head-to-head to see which he liked best. Saved me some trouble.

  • I love Eggplant Parmesan, the only thing I don’t care for is the peel on it. I know my mom used to make fried eggplant when I was little, loved it.

  • Something I generally like to do before using aubergine: throw a bunch of salt on the slices, wait for a few minutes and wash off the juices that came out that takes care of the bitterness that you sometimes get with aubergines.

    Also, when buying the aubergines, try to go for the male ones with the oval dimple on the bottom, as they tend to have much fewer seeds in them.

  • She is so wonderful!!! Love the singing, too. I was thinking how women back in the day passed down not only recipes to their daughters and granddaughters but also songs, prayers, etc. It brought tears to my eyes.

  • You can make this keto by dredging as follows
    Almond flour
    Ground pork rinds [ground to dust in food processor]
    Tastes identical truly delicious.

  • when you bake it in the oven its not going to remain crispy,with all the sauce on top,really dont need crispy unless you want to eat it just fried as a side dish…..I make it like you breadcrumbs and egg batter,no flour,and no skin on,make my sauce 2 days before,taste better,use 3 cheeses,locatelli romano,mozzarella,and picante sliced provolone and serve at room temp. dont like it steamy hot.

  • I love you, Alex and I also love Eggplant Parmesan too. ������������������������
    All of that cheesy and saucy and delicious goodness is just so good. It actually looks like a lasagna, but with eggplant instead of ground meat. Tell me your mouth isn’t drooling from you watching this video. ������

  • I just wanted to say two things. First there is nothing wrong with presenting your dish on The Cutting Board, I think it is quite elegant. secondly if I am correct and you are a Giants fan, I’m even a bigger fan. I love your Channel.

  • I love watching this man! He puts a smile on my face! My husband made me his shrimp linguini in tomato sauce and it was delicious! I cant wait to make the eggplant meatballs and ALL of his recipies.

  • Wait but is he Italian?? He kinda looks Italian but his name isn’t?? His videos are PERFECT and I’ve been told by Italian friends that his pasta videos etc. are authentic Italian recipes

  • Just made this for the first time. My sauce is a bit more elaborate (and I did everything from scratch) so it took me about 1h to make everything plus baking time, but my oh my, the taste is amazing:-)

  • As a vegetarian I just want to say THANK YOU! I hate eating out because a lot of restaurants although vegetarian friendly really don’t pay attention to detail. Now I can make these sandwiches instead! I’ll be making these all week long. ��

  • I was so confused when I saw another him lol. Anyway I’m trying this out for sure! Grew a ton of eggplants this year and need to use them on something other than Pakistani eggplant curry my mom has been making. Still good, but this can be the variation I need lol.

  • Nice video looks fantastic! Personally, I prefer to flour the aubergine instead of crumbing it, but either way, it’s super-delicious. Ever tried Parmigiana di Zucchine?

  • i’ve watched the Food Network for years… Chopped is one of my favorite shows.

    i always get a bad vibe off of this lady, no matter what show she’s featured on…

  • When I buy Mazza blocks at the grocery store it’s always wet and moist, your mazza looked dry (and better for that matter). Did you dry your mazza off? Or is that just HQ good stuff maybe…

  • 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…’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!!!!��������������

  • She invented this, lol, my Brooklyn a*s. This is how we’ve made it here for 100 years. Except for sugar in the sauce, that’s amateur hour lady. Shame on you. F

  • 1 onion
    1 clove garlic
    1 dried oregano
    4 olive oil
    2 tin of hoped tomatoes
    3 large aubergine
    Parmesan cheese
    Motorola cheese topping

  • Oh my goodness just made Ginas Parmesano eggplant right now it is so good all the salt she put into it helped give it more flavor all the seasonings i use for my Italian dishes I make. Thank you Gina for the receipt it is delicious will make it again your awesome!!

  • Oh, please. STOP the theatrics and just explain the recipe in normal English. �� Trust me, NOBODY wants to have to strain their ears to try to understand what the fuck you’re saying. You think you’re being cute, but you look and act like a fucking clown. Cut me a break.

  • Your mad sandwich crafting skillz are dynamite, (Napoleon style if the reference didn’t land). Also great tip about Bourdain narrating the audio book, miss that man, the earth is the richer and we are the poorer for his passing RIP

  • Hahahahahaha what a slow motion he did when he put the mozzarella on the oven…that how I knew he start to get drunks the Italian viejito hhhhhhhhhhhh ouoooofff!!! At last he’s telling the truth…HE FUCKING DRUNK……..look like! Look like…very good..hhhhhhh

  • I just started reading Kitchen Confidential for the first time, and it’s almost like Anthony’s voice is reading it to me in my head. He just has such a distinctive style about his writing that, after hearing him narrate his shows, just makes it so easy for me to read. I’m probably going to breeze through this book. And, being a former restaurant cook, it really speaks to me.

  • I admire you Iron Chef Alex, you’re one of my favorite female chefs. You inspired me to start my own YouTube channel and showcase Caribbean cooking. I hope you’ll support my channel

  • Watched a lot of your videos and never got around to commenting but good shit as always!

    I think the reason I like your style so much is that a lot of Italian-Americans I’ve known and watched go overboard with the whole heritage thing.. I’ve been guilty myself no doubt. But with you it seems so genuine and never forced, it’s very refreshing. Keep being you bro. Best of luck

  • So my family had salumerias in Brooklyn and migrated to Middletown NY (Orange County) and opened a place. We made all types of subs, but it was amazing how many different ways people ordered. Like you said, grinder, sub, hoagie, wedge, that was the weirdest one! Haha. The wiki has a fun explanation.
    I love a drizzle of Calabrian Chile oil at the very end.