Italian Chef Reacts to Scary American EGGPLANT PARMIGIANA Recipe

By now you know that I always react to pasta recipe videos, but I’ve discovered that people like to destroy other Italian dishes too!
In this case, this lady has bastardized what should have been an Eggplant Parmigiana, preparing this sort of… I don’t even know what to call it! 😭
Want to make an Authentic Italian Eggplant Parmigiana? Stay tuned for my new video recipe coming out very soon!

💯 Follow this link to read and print Mom’s Eggplant Parmigiana written recipe: https://www.vincenzosplate.com/eggplant-parmigiana-recipe/

#eggplantparmesan #reaction #reactionvideo

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Then add half a cup of marinara sauce you half a cup of marinara sauce that you add in in there this is crazy guys the flour in this is a great thickener and it makes it please it’s like a Don sace get thickener I don’t need the

Thick lce what’s that look at that delicious oh my God you got milk in there you need some cocoa cups and some frosties and then that’s how you make a nice and then sprinkle what is what is wrong with the marinad sauce you could have used a larger amount of

Marinara and just use that and a third of a cup of grated Parmesan okay that’s straight mozzarella from the supermarket and it’s not Parmesan it’s parano eggplant parm known as eggplant Parmesan it’s one of my favorite dishes on the planet I love it so much don’t understand how much I love it now

Everyday Food is a popular American Channel and I hope they make it the right way let’s see how American make egpl parmesana today’s recipe has two things going for it first of all it’s lighter than the original second lighter than the original I’m a bit worried about that when you have egpl parmesana

It don’t look at calories diet okay frying eggplants is the only way of all I think it’s much easier and simpler than the original oh she say I think it’s much easier and simpler than the original okay easy and simpler okay maybe I can see you’re

Baking it but is it better is it tastier you know it’s a baked eggplant no doesn’t look good to me sorry it looks like you just put eggplane together with cheese and sauce sorry it’s not just eggplane Parana it’s it’s it’s got a process but let’s let’s go through this together parmesan you

Want to start Parmesan Parmesan off by slicing an eggplant into half inch rounds the eggplant should be half inch rounds okay she chose the round I like to do long and definitely make it thinner than that make it thinner than that because you want them to be crunchy

It’s not a steak you know you want to do lots of layers you don’t want to do two layers I like to do at least four or five layers uh my recipe is coming out I’ve got a recipe from my mom I’ve actually made a better recipe don’t tell

My mom which I’m about to share with you but this is a bit too thick for me but it’s preference you know that’s your choice but I prefer to do lots of layers like a lasagna about 2 lb so kind of largish eggplant if you have so one

Eggplane is enough I mean that’s a large eggplane but you need at least for a Cera size 2 and 1/2 kilos at least really small ones you can always get two and then what you’re going to do is very lightly brush it with oil and bake

It at 450° until it’s tender all right what about removing the acidity like the water you don’t have to do it but it’s details guys details not a big job you just need to put some salt on top and let the water out of the eggplants cuzz eggplants have water in it normal

Eggplant Parmesan you have to dip them in egg and flour and breadcrumbs and then excuse me where do you get that thing you fry it you do not need breadcrumbs you don’t need eggs some people use it okay but you don’t have to definitely not break CRS then you fry

Them and not only is it higher in fat but it’s good it also takes a long time and this well you don’t eat this every day okay so what I suggest is make maybe two trays freeze one and cook one or freeze both of them and cook it whenever

You want you you can freeze it I’ve got some in my freezer when I’m hungry when I’ve got someone coming over put it in the Almond for one and a half 1 hour and I’m done this one is very simple it might not take that much less time but

It’s yeah but is it the same thing you st I’m sure it’s nice but a lot less work cuz you just put it in the oven arrange them in a single layer on two baking sheets I’ve just drizzled this baking sheet with a yeah no you need to

Remove the water guys you need to remove the water from theplan when you do this little bit of oil guys if you watch my mom’s video egpl Parana or my video where I make it you basically put salt on each slide of eggplane and get the

Water out so you need to put the eggplant in a colander so the water will get out of it sort of spread them out so there’s plenty of room around them let see I understand I really don’t understand this process I’m sorry I don’t get it

You like my oil method where I’m using the eggplant to oil the baking sheet clever huh I don’t get it I mean you’re doing something else definitely not eggplant but M and then very lightly brush the eggplant with olive oil you can use as little as one

Tablespoon I see this as too much work to be honest because eggplant Parana you need to remove the water from the eggplants then basically you fry them I like to cut them in flour and then fry them you don’t have to uh I don’t think

My mom does that some people like to use eggs and flour heavier and then once it’s done you put it in in a casserole with the tomato sauce and the cheese very easy this process is taking a long time already but that’s very very little and there’s lots of oil so I understand

I might use up to 2 tablespoons the thing about eggplant is it has to be really properly cooked otherwise it’s really almost inedible so make yeah you don’t want a mashy raw pot in the middle sure that when when you do this you get a nice coating of oil I’m going to do

Both sides and then look what she’s making now to me looks like what my mom used to make when I was a little kid basically it’s slices of eggplant do that and then you put tomato on top and mozzarella and bag it and that’s called eggplane pizza

That’s something you do for kids right but yeah that’s what she’s making I think roast it until it’s very tender but not falling apart that’ll probably take about 25 minutes in a 450° oven you would be surprised at how much oil eggplant can absorb and frying it makes it absorb even

More some people use the egg which means if you use the egg not much oil will go inside the eggplant but I use flour and to be honest they they’re crunchy but they oily I’ll make it too oily no my mom doesn’t use flour she just fried

Them they’re no oily at all I don’t know how she does it so I’m trying to be very light but I’ve used about 2 tablespoons I think I think you use more oil than than or my mom or me use season with salt and pepper my New

Year’s resolution is to go a little bit lighter on the salt I’m not doing that well hry with that you use a lot but you don’t need a lot of salt in life guys you don’t need a lot of salt you need book worth ingredients a good tomato

Sace and a good picino cheese or parano could be your natural salt Pino Pino is salty you don’t need more salt I’m doing it for you though because I love salt but you guys seem to think I over salt why all right pepper and then 450° 450° flipping the eggplant once about 25

Minutes I think it’s much work I think it’s just a step you don’t have to like it no sorry I need to PL to make love together in a Casserole now for the sauce you’re making a little bit of a pink sorry but you know baking a PL is not the same thing like fries is fry I mean can you have fried Camari but baked in the oven or fried fried calamari tastes a lot better fried eggplants in the eggplant Parana

Taste a lot better pink sauce so combine in a small saucepan but not on the heat 3 tbspoon of allpurpose flour that’s but what is she doing here what is she doing and 1/4 cup of milk just to whisk what’s this got to do with eg Paran I’m sorry

You need to make a nice basil Sugo a nice basil sauce that’s all you have to do okay there is no bamal in egpl Parmesan it’s on the lasagna okay please don’t confuse don’t confuse ing the recipes okay those two things together the rest of the milk will get used it’s

3/4 of a cup total whisk them together so they’re smooth well so there are no lumps in the flow I guess what I should I don’t want bam in Parmesan I don’t add two small or one large clove of garlic do you need garlic in bamal for sorry

But first you say to me you want to make a lighter and I’m using bamal which is heavy bamal is beautiful I love it but it’s heavy if you fried the eggplants doing the right way you enjoy it more with a nice suo and peino and mozzarella

The bamel makes it heavy and you don’t need it it doesn’t belong topl parmesana pressed through a garlic press or you can get a very very fine mint I love doing that I love doing the pressing of the garlic because it releases the beautiful flavors you can chop it do

Whatever you want but garlic Crusher it’s worth buying it you know I like my garlic crust though me too then add half a cup of marinara sauce you half a cup of marinara sauce that you add in the in in there this is crazy guys I never seen

Something like this but I don’t understand I mean sheb be in USA I don’t understand what you guys eat in USA or what is you’ve been introduced to do not tell me this nice own recipe it’s not this is not a recipe this is not egpl

Parana I’m sorry what’s this this is bad this is full of fat by the way this is bad sorry I don’t know how you guys eat but this make me angry I’m not motivated now to come to USA and have PL Paran I’m sorry such a beautiful dish one of my

Favorite you ruin just like that you can use our great 15minute please do not tell me you like this okay please try to understand what I’m trying to say to you here try the real thing try my mom’s one I’ve got the video on my YouTube channel

Try my one it’s coming soon you will love it yeah of course it takes about an hour 2 hours to do it but it’s fun put the music on open a bottle of wine play with your kids with your partner clo in the kitchen you know have fun marinara

Or buy a bottled sauce save a half buy a bottled sauce for egpl parmesan you have a YouTube channel people follow you from around the world make your own sauce all you need is peeled Tomatoes some onion some carrots basil and salt and pepper that’s all you

Need an extra V oil make it your own go and watch my video how to make the best Italian tomato pasta sauce a cup so you need a cup total for the recipe she didn’t use the whole thing and then the remaining milk it’s lowfat

Milk oh low fat yeah low fat milk this is funny this is ridiculous use like kilos of salt then she said it’s going to be light and then she used milk and flour and she didn’t even make the B right because you need butter for the b anyway

She didn’t do it so I don’t know what the milk is for whisk that together and then can’t believe you made milk with tomato sauce she had marinos sauce and milk oh I can’t wait to release my cookbook I can’t wait and put the heat

On and you want to cook this until the flour thickens the whole mixture just a little bit unbelievable unbelievable Oh my he is are listening unbelievable this how you ruin an neplan parmesan that’ll take a couple minutes after it comes to a boil I whisked together the milk and

The flour first so that there were no lumps if I added all the liquid all at once it would have been really I don’t want to know I don’t want to know I don’t get you ruined the SAU you ruined the marinara SAU I hope it was from a

Jar from the supermarket difficult to make this mixture smooth the flour has a tendency to Clump in liquid when your sauce is thickened and the Egg why you focusing you’re focusing here you’re making I don’t know you’re making plant is cooked you’re ready to assemble your eggplant parm so take your creamy

Sauce and your regular marinara it would have been a lot better if you added cream in the Su in the sauce I don’t use cream but of course you can use it I would have been a lot better for you to use cream you’ve done here it’s disgusting and then get your Eggplant now assemble them so the the casserole needs at least 2 kilos of eggplants at least half cup of marinara that you reserve put half of it or a/4 cup in the bottom of a 2q baking dish spread it out it’s like counting I’m counting look m music

Be generous when you cook guys not count every single gr just be generous look at that that’s not enough just go put more sauce don’t count how much sauce you use a little bit it’s not very much so it’s I can see going to be a huge layer and

Then layer your eggplant you’re making little eggplant Stacks you don’t have enough egg plain slices probably about I don’t know eight sacks see in this case what I would have done I would have made Towers not a fan of that to be honest use as small

Casserole make towers of egpl so do one eggplane then you put tomato you put peino you put mozzarella basle if you like and then you put another slice on top and do towers of eggplant parmesana this it’s useless or three High start with kind of the bigger ones

If you have bigger ones then put a little bit of that pink it’s like I say I want to make a beautiful smoked brisket but I completely change your recipe and I cook the brisket in half an hour is it the same thing no the brisket

Needs to be cooked for 13 14 15 16 hours to be able to enjoy it and that’s when you enjoy it okay hepl Parana needs to be done the right way to enjoy it there is no such thing like a Lia eggplane parmesana and there is no such thing

Like milk in marinar sauce on top the flour in this is a great thickener and it makes it please it’s like a on your sa get thick now you don’t need the thick KN in the sa what’s that look at that look how that doesn’t look like a

Sa I don’t know how do you guys eat how do you eat you got marinada sa at the bottom and you got this lamp of I don’t know milk and thick I don’t know what to say I don’t know why I’m watching this kind of like

A tomatoey Basham I guess I didn’t even make Basham Basham there no garlic Basham needs but you didn’t make the right process bamal it’s kind of like when you’re go and watch how to make bamal I’ve got a great video my channel vento PL Basham see easy making lasagna

And because no this is not lasagna I do not mention lasagna it’s low fat milk it stands in oh it’s low fat milk so it’s going to be lighter just put cheese in please put Pino for some of the cheese and other fattening stuff that would normally be in an eggplant

Park then oh my gosh she’s putting more p peino and mozzarella real mozzarella and then you put the other layer on top you need cheese on each layer and Basel L of eggplant then more of the pink sauce and then the rest of the marinar see what she’s doing is she only did

Like two days do more anyway it’s wrong all the ingredients are wrong but do more stuck it in four or five do do two or three towers with the ingredients you have maybe you can get three towers out of it do at least four layers each Tower it goes on top of

That this gets cooked again in the top of your oven until it gets really can’t believe that nice and bubbly and nice delicious oh my God you got milk in there you need some cocoa cups and some frosties and then that’s how you make a

Nice and still lower in fat oh yeah Laur F you keep going everything good for a New Year dollar no no New Year good food new resolution eat only good food please with the remaining marinara look at that mix what’s why would you mix the sauces

So bad use the same sauce and then sprinkle what is what is wrong with the marinar sauce you could have used a larger amount of marinada and just use that what do you have to to the milk process and flour with some grated low fat mozzarella cheese about a half cup

And a thir of a cup of grated Parmesan okay that’s straight mozzarella from the supermarket and it’s not Parmesan it’s parano and believe it or not you’re saving a lot of layers of cheese because of that nice pre- thickened sauce so a third of a cup isn’t really that much

Excuse me the pre- thickened so sauce is like doo sauce okay it’s like prago or whatever you got in USA Ragu for four servings and Parmesan has tons of flavor and not a ton of fat by volume so it’s an excellent choice this is the amount

Of cheese you use that should be done in every layer but you don’t have layers do you no of cheese bake it at 450 until bubbling and golden on top about 10 to 15 minutes let it sit for a couple of minutes if you can wait it’s lighter and

Easier and just as delicious give no please don’t say that don’t sell me this okay this is one of my favorite dishes Don not say as delicious as delicious as what doesn’t look like aan parmesana it’s it’s a mistakes in every step in every step in every single step there’s

A mistake okay understand you want to make a lighter and bake it it’s been done before lots of people like to bake it they don’t like to fry it I understand you can still bake it okay but you need more eggplants and you need to do the layers the right way going and

Watch my mom’s video in my mom’s video I added cheese on top at the end I don’t know why I did that don’t put cheese on top otherwise go and watch my video which is coming out very soon or maybe it’s already out by the time you watch

This video and I can change your life seriously guys I no interested in this you have a nice face you’re a very nice person I can tell from your smile please pay a visit to it go to Naples try eggplane parmesana they even serve eggplane parmesana in a sandwich in

Naples or in Rome well you can go and see me and I teach you how to do it I’m will be more than happy to make it for you and eat it together because I love doing this and I love Pana if I can eat

It every day I would but we have to look watch the diet guys what do you think of this what’s your favorite dish huh is that PL parmesana on your top top five favorite dishes let me know please let me know what you think of this recipe

Tell me if you made this and tell me if you liked it because if you did like it we need to have a face tof face conversation please call me email me get in touch with me we need to talk I need to help you because this is bad okay

This is nothing like egpl Palm this is an American egpl parmesan no creative dis okay so see you soon on video thank you so much