How to Make EGGPLANT PARMIGIANA Better Than My Italian Mum

Eggplant Parmigiana has delicious layers of eggplant, fresh tomato sauce, basil, and melted cheese. There are variations of the dish that use bread crumbs and eggs, and everyone’s family makes it slightly different. My mother shared with me her Eggplant Parmigiana recipe, which was taught to her by my Nonna Igea, her Mum. Although they may not be impressed, I did tweak it a little and in my opinion, made it even better. Hopefully, they would be proud if they tasted it!
If you’re ready to make the most sensational Eggplant Parmigiana you have ever eaten, let’s get started!

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/eggplant-parmigiana/

#eggplantparmesan #eggplant #vincenzosplate

===============================================

📺SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE 😉 http://bit.ly/SubscribeToMyYOUTUBEchannel

Join this channel to get access to perks:
https://www.youtube.com/channel/UCcsSowAamCLJv-xeF9geXoA/join

🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): https://www.vincenzosplatestore.com/

📖Share it with your FOODIE friends on FACEBOOK

🍝Check out my website to get more recipes http://vincenzosplate.com/

🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) https://www.vincenzosplate.com/italian-tour/

📖LIKE Vincenzo’s Plate ON FACEBOOK https://www.facebook.com/vincenzosplate/

📷FOLLOW ME ON INSTAGRAM @vincenzosplate https://www.instagram.com/vincenzosplate/

💯 To purchase my t-shirts and more follow this link: https://www.vincenzosplatestore.com/

✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.

=========================================================

⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Eggplant Parmigiana
0:26 Ingredients for Eggplant Parmigiana
1:29 How to Cut the Eggplants
2:16 How to Remove Bitterness from Eggplants
3:30 How to Make my Special Soffritto
4:53 How to Make the Sauce
8:05 How to Fry the Eggplants
11:25 How tu Cut the Mozzarella
11:58 How to Assemble Eggplant Parmigiana
15:17 How to Bake Eggplant Parmigiana
17:05 How to Serve Eggplant Parmigiana
18:14 How to Eat Eggplant Parmigiana, E ora si mangia… Vincenzo’s Plate!

=======================================================

🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

This is eggplant Parana it’s in my top three favorite dishes it’s my mom recipe who was given to her by my grandmother but I took it to the next level I just tweak it a little bit so are you ready to learn how to make the most Sensational egg blend parmesana you ever

Eaten are you ready to make the first egpl Parana with me these are the ingredients that you need to make eggplant parmesana come on let’s do it the ingredients I’m using today will make an eggplant parmesana that will fit perfectly in this Pyrex this Pyrex is

7.5 by 11 in I like my eggplant parmesana to be deep so use a deep dish we have 2 kilos of eggplants usually about five mediumsized eggplants half onion one carrot three small of Italian peeled Tomatoes if you don’t want to use peeled Tomatoes you can use

Two bottles of Pata 500 G of fresh mozzarella if you find single small mozzarellas you need to get about three or four of them Bak orino cheese a nice amount of fresh basil flour that we need to coat the eggplants extra vegetally oil salt and pepper and sunflower oil to

Fry the eggplants first thing to do now is to cut the eggplane so let’s remove top part and you guys don’t remove the skin okay never never remove the skin the skin is got flavors the skin is good for you so now this is how we slice the eggplant I show you the

Perfect size to cut your eggplants see this this is like 1 cm this is perfect this is what you want to achieve that you want to cut that like like that or a little bit smaller but not bigger than that now with this part here what you

Want to do is you do want to cut the skin just this part of the skin just like that this is what we do now we place the eggplants in there just like that so what you do now you put the eggplant in there and you put

Salt why the salt well the salt will get all the bitterness will get the water out from the eggplants the water the it’s it’s go Bitter now we need to get all the water out of these eggplants so what we do we get baking paper you put it on top of the head plants and then you put something heavy something very heavy on top something very very heavy put some pressure on and the water

Should come out it should be you should see water coming out that’s what the salt is full see the dripping water there so leave it in like this for at least 20 minutes and you will see uh lots of uh bittery water coming out from these plants in the meantime we can

Prepare the sauce we’re making the sauce now and I make the sauce a very different way from my grandmother and my mom so follow my steps here is the carrot washed very well and I like to keep the skin on okay as long as you

Wash it very well chop it even the onion you just got it like this and now we’re going to blend this Sofrito you can put celery if you want but I don’t for this recipe now about 5 tablespoons of extra of Virgin Olive Oil let’s put it in there put the onion

And the carrots in a small blender now we quickly blend everything Together comeing inside see is what you get see it’s creamy I think I can make it creamier so what we do we add more extra very ol oil and just a splash of water now we finish It AO Frito is ready now look at this see nice and creamy trust me the kids won’t know about the carrots and the onion being in there and when you eat it you’re going to have a a nice culinary experience if you’re using Pata you don’t need to do this step but

Because I choose peel tomatoes I think peel tomatoes is the best way to make the sauce we’re going to blend and blend gently the spilled [Applause] Tomatoes great done and this is how you make this is how you make a pada see just spill tomatoes and then during the process we’re going to add salt and pepper all right now we’ll make the sauce so put this put the stove on a

Medium low heat not too high we already added the extra virgin olive oil in here this plenty okay so so we just put the Sofrito right in there now stir maybe it needs a little bit of water the reason why is because I don’t want this to burn

Okay so add a little bit of water so now a Sofrito can cook we’re going to cook the S Frito for about 10 minutes on a low heat so guys as s Frito is ready see telling me come on I need the sauce we’re getting thirsty see it’s

Beautiful it changed the color you can see it’s getting darker so now we add the beautiful peel tomatoes that we crushed so maybe now it doesn’t look as right but we mix it and we’re going to give the sauce a lighter color so don’t expect these s to

Be dark red it’s going to be probably light red sauce I stir it very well all the ingredients make love together now we cover it what we do now is nothing we just let this cook a low heat for 20 minutes going and stir it every now and

Then so it’s been about 15 minutes and look how beautiful this sauce is cooking the thickness I love the thickness and you get this beautiful thickness because of the mix that we did the Sofrito the creamy sofrito to creates this beautiful thickness and trust me it is very

Important for this dish it’s been 20 minutes and the sauce is ready so switch off now we’re going to add the salt I would say half tablespoon but up to you have to put much because we’re going to add salt you know we’re going to put cheese and all

The ingredients in the parmesana I like to be generous with the pepper and now the bath now with a basil please do not Chop the basil never do that always use your hands and break the basil like that now don’t go crazy with the basil see we

Got enough in there okay we we’re going to add more basil in every slice of the eggplant parmesana for now the Basel is going to give flavors to the sauce now what we do now we let the sauce rest at room temperature in here so the basil gives

Flavor to the sauce and in the meantime we can prepare the red rest of the ingredients that we need before we assemble the parmesana okay I think our eggplants are ready so what we do we take this off and look look what we got out of these eggplants see all all this

Water you don’t want it’s excess bittery water you don’t want let’s have a look what the eggplant slies look like now okay take the baking paper off look how skinny they are they already so skinny see because that excess water came out so that’s how important it is the size

That you cut it the size you cut this is very important the thickness now before we fry the eggplants because you need to fry it you can you can bake the eggplants but I think the flavors of fried eggplants is so much better so if

I do this dish I fry my hepls this is what you do you get a slice and you just cover it with um with flour okay because the eggplant is wet it will get covered by the flow very easily all right guys let’s start frying the he

Plant just be careful okay let’s start with a little one the hot might be too high too hot uh but I’m going to start with a little one gently see is an aggressive oil but it’s good I I should not take time to fry a eggplants you will know they are ready

When they become golden brown you want to turn them around to make sure they’re cooking but they see they they’re not ready yet but it’s good to turn them around when you have a slice like this the skin will take longer to to cook so

As you can see this part is already kind of cooked so to focus on the skin part okay guys look at this look how beautiful this slice is it’s nice it’s crunchy it’s brown see that’s a nice color that you want to give your slice of eggplant so now they can

Rest they can just rest like that and let me tell you they are crunchy I can feel it they crunchy and that’s how I want them to be because they can be a snack for you listen nice crunchy Beautiful this is what the eggplant palana lets me do yeah I think I can put this dish in my top three favorite dishes on the planet yeah it is important now to cover the layers with kitchen paper so they absorb the oil look how this beautiful color that’s what that’s

That’s the color you want to achieve this is a crunch listen this is what I’m talking about this beautiful mozzarella needs to be cut into small small cubes okay so what we’re going to do is cut the mozzarella like that and then into more cubes this way it will melt

Beautifully in our eggplane parmesan okay the more you use the better please do not use stra mozzarella for this dish you will ruin the dish with that fake plastic cheese this is the moment we’ve been waiting for they assembling part okay so what we do first we get this

Beautiful sauce look at that look how nice it is nice rich and thick and we put some at the bottom now spread it now we put a slice of eggplant now we don’t want gaps here okay so that’s facing this way now we put it there so

We don’t have a gap then we’re going to put one here I’m going to get a little one here yeah use the skinny one use the skinny ones to fill up these gaps yeah see this type of gaps that’s what you use the little ones for use this one here

Perfect now we do the other layer lots of layers for this one guys a lot of layers want to completely cover this with sauce we need to add some uh fresh basil extra flavors now we’re going to put some peino cheese borino’s life last but not least the

Mozzarella you want to spread it every slice needs to have a nice amount of fresh mozzarella now we go again egg PLS show you cover there no G there that’s a big slice that we put Here now this is what I did here okay I’ve got these gaps here I don’t like so I add a little bit more on both sides here and now we press gently press because I want to do lots of layers so by pressing you will create more space

For more layers so let’s go with another layer Now yeah this is to be the pretty on so we want we actually want to see the sliz on this one here okay so I present them a little bit different so press and now it’s time to do the top layers and this is what we’re going to

Do we are just putting the sauce nothing else trust me on this we just put the sauce a generous amount of sauce no cheese no basil nothing actually the basil is already in the sauce so this is what we’re doing covering this properly see look how perfect it is I

Use three small thin of peeled tomatoes and it’s just perfect for this dish get off foil gently cover the top that’s why we don’t want cheese we only want the sauce we cover it gently don’t press we you want to cook this at 180 celus for 40 minutes

But 30 minutes covered so this is going to be covered for 30 minutes so everything will make love together cooking gentle the cheese will melt and then the last 10 minutes uncovered this is my wife Suzanne she’s a eggplant lava and the reason why I make a very good

Good eggplant Parana she’s also the one the reason why I eat borine all the time it’s true yeah cuz I I could just eat it like this I mean what else do you need now this is what we need to do if you look at this it’s been half an hour and

This beautiful eggplant Parmesan is ready well no it can’t be ready then no we to put some peino so you do that okay just sprinkle Lots yes I used to eat Paran all the time since I marry you I’ve been in only Pino it’s pretty delicious well you don’t need salt this

Way you just need cheese and what we do now we put it back in the oven for 10 minutes so the cheese will become will melt that will give the extra flavor cut like this now it’s the moment we’ve been waiting for let’s see shrinky cheese ooh yeah You need to come and have a look at this beautiful Cheese look at the melting cheese guys oh look at this Big Slice oh my go yeah look at this Big Slice look never ending oh my god look look look look look look look look look

How is it going the camera should I start eating it here you want to start there yeah we cut it and we put it in the plate look guys look at this beautiful slice of eggplant Parana sozan look how many layers we have here yes so I think there’s one I

Think there’s five you think it’s five layers I think so what do you say five layers of Happiness five layers of Happiness San what do you think this it looks beautiful and it smells delicious which is more important but what do you think is missing obviously there’s not

Enough cheese all right more in on top just a Sprinkle more on top look she makes it look nicer Too the best time of the video recipe suzan you’re going to eat this now I get try is it all mine it’s all yours do I have to share and no you can have it all to you by yourself and tell all of us if it’s good or not please have it let’s

See let’s the inside that was it okay ready yes M goodness is there enough bigor enough cheese well there is I promise but I think I better have one more but just to make sure I made the eggplants very crispy I have to say when you were frying the

Eggplants I thought you were frying them too much I’ll admit it m but they’re just perfect yeah cuz you put the saw so the soes make them moist and soft so I think yes so I think the trick is the thickness of the eggplant it is so it’s not too thick but

Definitely not too thin that’s right I’m in heaven so can I have the rest please have more please have morean oh that’s the best part that’s the best part so good nice and the cheese kind of not hot anymore because we’ve been talking and taking photos but you know like when

It’s hot it’s it’s like no it’s delicious absolutely beautiful beautiful flavors mhm I passed the test you passed the test definitely thank you so much for watching this episode and thanks for having me pleasure see you in the next Vincenzo PL video recipe aora Sima Venta plate it was Venta plate