Making Eggplant Parmesan is easy as slice, sizzle, and sprinkle. Join us at home with Chef Anthony making this classic from scratch, just like Nonna Russo used to make! What makes this dish really stand out is using the freshest eggplant and slicing it just thick enough to hold the mound of mozzarella cheese when plating.
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7 Comments
Amazing Anthony !! and his helper 🙂 If you want to know how to cook authentic Italian , Anthony makes it easy!! Just wish I was close to one of his fabulous restaurants!!
Aubergine or eggplant parmesan in italian means melanzane alla parmigiana..
So this is not a eggplant parmesan.
First, there is no eggs on it. Secondly after u cut the eggplant u should put the salt and lay down in the strainer atleast for an hour. Thus the bitterness and impurity of the eggplants comes out, then wash and dry it.
fry it with seed oil.
This is nothing like the real thing, if indeed you're trying to create Melanzane Parmigiana?
Beautiful
Thank you Anthony! I like eggplant, and I will be trying your simple, but delicious recipe! God Bless You, for including your daughter…great time for bonding!
I make today delicious
This place is underrated!