This is the simplest way to make eggplant parmesan at home. It requires very little time to prepare, needs just a few ingredients (most of which you have already) and makes for a quick clean up. Best of all, your don’t have to soak and scrub a giant baking dish. It’s a great way to make eggplant parm with loads of flavor and minimal effort.
🍆 EGGPLANT INFO
Eggplant Parmesan, it’s History and Italian Origins – https://www.lacucinaitaliana.com/italian-food/italian-dishes/eggplant-parmesan-history-and-italian-origins
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EGGPLANT PARMESAN RECIPE
Medium-Sized Garden Variety Eggplant, 1 each (makes two parmesan)
All-purpose Flour, about 1 cup
Fine Sea Salt, a few large pinches
Ground Black Pepper, as needed
Large Eggs, 3 each
Cooking Oil, enough to fill your fry pan with about 1/4″ of oil
Whole Milk Low-Moisture Mozzarella Cheese, about 6-8 oz.
Homemade Tomato Sauce, recipe below
Parmigiano-Reggiano Cheese, as needed to finish
SIMPLE TOMATO SAUCE
Extra Virgin Olive Oil, 1 fl. oz. (28g or 2 tbsp.)
Yellow Onion, 2.25 oz. (64g or 1/2 cup)
Fresh Garlic, 1/2 oz. (14g or 1 heaping tbsp.)
Great Quality Canned Tomatoes, 28 oz. (or 794g)
Kosher Salt, .1 oz. (3g or 1 tsp.)
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⏰ TIMESTAMPS
Intro – 00:00
Choosing the Perfect Eggplant – 00:03
Cutting the Eggplant – 00:36
Setting up the Breading Station – 01:09
Simple Tomato Sauce Recipe – 02:15
Breading and Frying the Eggplant – 03:00
Building the Eggplant Parmesan – 04:16
Cross-Section of Baked Eggplant – 05:15
Plating and Tasting – 05:31
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#eggplantparm #italianfood #kitchenandcraft
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33 Comments
Hey folks, I need some feedback here. I accidentally shot this video in 1080p (normally I upload 2K footage) and the quality looks bad to me. What's your opinion? Thanks!
You did it wrong dude
I made it tonight, my partner and I loved it, is delicious thanks for the recipe ❤
Our homegrown eggplant are way too bitter to prepare this way! Unfortunately, I have to go old school with the salt and water immersion.
OMG THIS IS AMAZING
forget frying….roast!
Omg is all I can say except you are a genius ❤😊 I make this about once a month and I'm drooling it's so delicious. You should be so proud of yourself that people choose you against the hundreds of others out there. I love your style 😅
Martin Barbara Thomas Timothy Gonzalez Matthew
This is exactly what I was looking for.. very close to wheat we get in carmines 🎉 super happy to see the taste also very close … thank u thank u thank u 🙏
I’m sorry but a “seriously easy method Does Not include frying all the pieces . Back to the drawing board. Maybe explore all the baked methods and then you make the best.
I like this idea. A break from regular chicken.
Great recipe. I enhanced the sauce by adding mushrooms. Maybe the best eggplant Parm I've ever had
This was the best most well articulated cooking video I’ve ever watched! Excellent work dude !! Looks awesome, gonna have to ask my partner to make it for me soon
You don't peel the eggplant? Yuck!
I tried this a few nights ago and it was outstanding. I want to know if I can fry up my eggplant layers and stack with the cheese then freeze in disposable aluminum pans(1 helping each) to be able to heat it up in oven and if so do I add the sauce before freezing or after if so?
I made this recipe for the second time today.
End of summer homegrown tomatoes in my sauce. 😋
I followed the recipe to the letter (except for cheese) first time.
Tonight I altered the recipe by using only three slices per stack and I added a schmear of sauce on the bottom and middle slices with cheese on top of the sauce. I too recommend low moisture mozzarella. We used slices first time.
I really do like this recipe because it isn’t a casserole. It’s simple and fabulous.
Came back to this again. This is an outstanding eggplant parm! ❤. Give it a try, and if you have a slicer, 3mm is just great for eggplant thickness.
That foodgasm face though!
Looks beautiful. Gonna give this a try. Thanks my man
It’s Looks Real! You don’t look digitally touched like most content! 👍🏾💚 God Bless
I think you did a beautiful job ❤😂🎉
If you soak your eggplant in a salt bath then drain it do that twice that’s the key it pulls the oils out of it makes it way better. Learned that form a 80 year old Italian women ..
My favorite meal
I like breadcrumbs on mine. It doesn't come out soggy for me.
Making this tonight, omg yummmmm! New sub, looking forward to your videos!
Wtf are wholemilk 'Motts' (04:20) – even Google's baffled ??
So you leave the skin on and cook it with the skin
If you salt the eggplant let it sit for an hour salt will draw the water out then paper towel it
Damn Baldie
That is such a great idea in frying the eggplant I rather make it this way looks good 👍 😊 thank you for sharing
😮 YOU DON'T PREPARE THE EGGPLANT?
Look so yummy I can't wait to go home and make it it looks so easy to eggplant parmesan❤❤❤ thank you for sharing your knowledge with us
Delicious!