How to Make the BEST Eggplant Parmigiana of Your Life. Seriously.
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Recently, I lent a helping hand to Eva and cooked a Parmigiana di Melanzane (or eggplant parmesan if you're American, like me) for a big feast while she was busy elsewhere. A bunch of the Italians who tried it, having no idea who made it, raved about how it was the best they had ever eaten.
Trust me, no one was more shocked than I.
I've since cooked this dish a few more times, and apparently impressed Eva enough that she asked me to reveal my secrets. So here we are, I hope you enjoy my recipe!
If you enjoy this video, please give it a like and subscribe to the channel ❤️
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PARMIGIANA DI MELANZANE RECIPE -
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The Best Eggplant Parmesan Recipe w/ Alex Guarnaschelli | The Best Thing I Ever Made | Food Network
Crispy fried eggplant smothered in flavorful marinara and bubbly cheese... what's NOT to like?
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Acclaimed chefs, cookbook authors and Food Network personalities – people who have spent their lives obsessing over food – reveal not only what they love to eat, but what they love to make. From personal family recipes to favorite dishes off their own menus, these food experts share their secrets and show us how to cook what they consider to be The Best Thing I Ever Made.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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The Best Eggplant Parmesan Recipe w/ Alex Guarnaschelli | The Best Thing I Ever Made | Food Network
Bobby Flay's Famous Eggplant Parmigiana | Throwdown with Bobby Flay | Food Network
Bobby challenges a Bronx chef to a cook-off of an Italian favorite!
#ThrowdownWithBobbyFlay #BobbyFlay #FoodNetwork #EggplantParmigiana
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Chef Bobby Flay is on a secret mission: To challenge the absolute masters in different kinds of cooking. In each episode, one of these cooks thinks Food Network is shooting their profile for a show. What they don't know is that Bobby is going to drop in for a surprise visit and challenge them to an unexpected cook-off.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Eggplant Parmesan
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 1 hr 40 min
Active: 30 min
Yield: 8 to 12 servings
Ingredients
Roasted Red Pepper Tomato Sauce:
3 tablespoons olive oil
1 large yellow onion, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon red pepper flakes
3 roasted red peppers, peeled, seeded and chopped
2 (28-ounce) cans plum tomatoes and their juices, crushed with your hands
1 (28-ounce) can crushed tomatoes
3 tablespoons freshly chopped flat-leaf parsley
3 tablespoons freshly chopped basil leaves
1 tablespoon freshly chopped oregano leaves
Salt and freshly ground black pepper
Honey, to taste
Eggplant:
5 cups fresh dried breadcrumbs (made from dried day-old bread)
Butter, for greasing the dish
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh thyme leaves
Salt and freshly ground black pepper
6 large eggs, beaten
2 tablespoons water
2 to 3 medium eggplants (about 2 1/4-pounds), cut into 1/2-inch-thick round slices (need about 18 slices)
All-purpose flour, for dredging
Vegetable oil, for frying
12 ounces grated mozzarella (not fresh), plus1/2 pound fresh mozzarella, thinly sliced
12 ounces grated fontina
3/4 cup grated Pecorino Romano
Fresh basil leaves, torn
Directions
For the Roasted Red Pepper Tomato Sauce:
Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.
Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed.
To dry out the bread crumbs:
Preheat the oven to 300 degree F.
Evenly spread the bread crumbs on a large baking sheet and place in the oven. Bake for 5 minutes, turn the oven off and let the bread crumbs sit in the oven for 30 minutes or until just dry.
Raise the temperature of the oven up to 400 degrees F. Lightly butter the bottom and sides of a 15 by 10 by 2-inch baking dish and set aside.
Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.
Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant.
Heat 1/2-inch of oil in 2 large straight-sided saute pans over medium heat until the oil reaches a temperature of 385 degrees F. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.
Cover the bottom of the prepared baking dish with some of the tomato sauce and arrange 1/2 of the eggplant over the sauce. Cover the eggplant with some of the sauce, grated mozzarella, fontina, Romano cheese and some of the basil. Repeat to make 3 layers ending with the sauce. Top with the fresh mozzarella and remaining Romano and bake until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.
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Bobby Flay's Famous Eggplant Parmigiana | Throwdown with Bobby Flay | Food Network
Cook Roasted Eggplant Parmesan with Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network
Ina roasts her eggplant instead of frying it in this still-decadent eggplant parm (plus, she uses jarred marinara)!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Eggplant Parmesan
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 45 min
Active: 20 min
Yield: 6 servings
Ingredients
2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
3/4 cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 (24-ounce) jar marinara sauce, such as Rao's
1/2 cup julienned fresh basil leaves
1 pound fresh buffalo mozzarella, thinly sliced
8 ounces garlic and herb goat cheese, such as Montrachet
1½ cups freshly grated Italian Parmesan cheese
For the Topping:
1 1/3 cups fresh bread crumbs from a country loaf
4 garlic cloves, minced
1/4 cup chopped fresh basil or parsley leaves
1/4 cup good olive oil
Directions
Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.
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Cook Roasted Eggplant Parmesan with Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network
the GREATEST EGGPLANT PARMIGIANA
Today on the show we learn how to make eggplant parmigiana or parmigiana di melanzane. I'll show you how to make delicious breaded eggplant cutlets as well as how to put together the perfect eggplant parm bake.
#EggplantParmigiana #Parmigiana #NotAnotherCookingShow
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Matty Matheson's Excellent Eggplant Parm | T'S SUPPERTIME!
Check out the recipe here:
In this scene from IT'S SUPPERTIME!, Matty and Rang show you how to make a simple and delicious eggplant parm, a vegetarian dish even a hardcore carnivore will love.
WATCH NEXT: Matty's Family Recipe for Magnificent Mussels -
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