Two former restaurant owners share the recipe to a traditional Italian dish. Simplified version made from scratch.
welcome back to cooking kids nila and i are going to show you how to make an awesome eggplant parmesan so come and join us yes come on making eggplant parmesan take some work so this is why when we make it we make a lot of what’s doing here she’s cutting them in slices and she’s going to line them up in a large dish with a little bit salt yes salt is right there okay so you get a little bit salt on there yes you don’t need to have exact amount of salt just a pinch of salt and until you put the next thickness and mila is cutting eggplant which is just fine all right how about this wine it’s just sitting there all right cheers and wine go really well together so now that we have eggplant ready i’m going to tell you a thing or two about the bread crumbs because we’ll be breading these eggplants and what i have here are homemade bread crumbs or if you don’t make your own you can go and use a store-bought bread crumbs spiced or seasoned that would be fine but in case if you are like me and you hate to waste food which i really do i can’t handle seeing food being wasted especially bread i would just dry this bread in an oven and grind it in a food processor and leave it for events like this so what we have here is just the plain plain bread crumbs to make them more accommodating for the eggplant parmesan i’m gonna add clean bread crumbs i’m gonna add a teaspoon oregano teaspoon of garlic granulated garlic and a teaspoon of granulated black pepper all that’s missing is a little bit of salt so let’s just add about a teaspoon of salt to it as well now we’re going to mix it really well a little bit more and using your hands just mix it all together if you have a dry basil in your pantry i would suggest adding a half a teaspoon of dry basil as well if not this should do fine another great suggestion if you are good with the parmesan cheese is to add about half a cup of parmesan cheese to these bread crumbs but it’s not must it’s not necessary and what we have here the way it is will be just as good but if you want to if you don’t want to trouble yourself with making your own bread crumbs and if you don’t have time then store bought italian seasoned bread crumbs are just as fine now we’re ready to move on so eggplant is sitting in a slightly salted the bread crumbs are ready so next two ingredients that we’ll need is some flour and egg okay mila is breaking eggs and we still are going to go with six eggs and a pinch of salt right now yes okay and you’re gonna whip that really good and i got some flour so i can start and i can dip eggplant in a flour so the first step is the eggplant goes in plain olive oil is working with eggs i’m just going to finish up rolling eggplant and plain all-purpose flour all right now i’m starting to have an egg and a bread good this is definitely kind of project that you want to do with somebody else it’s fun and it’s good to have an extra set of hands in the kitchen we’ve got a lot of eggplant here so some of it will be used tonight for dinner and the rest we’re gonna freeze for the eggplant parmesan down the road all right and then after this we’re going to put a little bit of oil on them correct yeah i’ll get a little bit oil i’m going to go outside and then we’re going to bake while billa’s doing this i’m going to pre-measure some olive oil and we’re going to go with approximately a cup and a half we might not need all of it but just to help you with the recipe we’re going to go with cup and a half of olive oil and i’m going to use some of this olive oil to sprinkle over eggplant i think we’re going to have many fun cooking adventures in this kitchen with mela neela had for over 20 years how many years 45 25 years she owned a pizzeria restaurant in sweden right yes and um okay some of you might know where that is i don’t but um what i have learned is that she had a menu on which there were 15 different kinds of pizzas can you imagine how many shows we can do on 50 different kinds of pizzas yes and we’re gonna try to show you each one i can’t wait to share this pizza recipe with you okay while mila is throwing them in crumbs i’m gonna finish up oiling them on one side then i’m going to flip them and do the same on the other side this recipe is very easy it takes a little bit time to do that but everybody can do that it’s very easy you don’t need to do everything by yourself you can invite your kids they can help you you should invite the children to help you on a task like this this is lots of fun everyone can have in the kitchen closer as i mentioned to you i have oiled these patties on one side i’m going to flip them now and i’m going to add some more olive oil on the other side here’s a little more oil on the other side and this is the last batch i just want to go over the ingredients that we end up using for four eggplants we started with six eggs and we needed all six eggs and we needed about 15 ounces of bread crumbs about two cups of flour and this is a leftover there is quite a bit left but you actually need to put a little bit extra because you need a flour to work with the eggplant so whatever is left you can reuse it for something else so we work with two cups of regular wheat flour with about 15 ounces of breadcrumbs seasoned you buy them seasoned you can season them yourself in about four eggplants and six eggs there was a little bit of salt and spices that we added to this but in case if you’re using a seasoned bread crumbs you don’t need to add anything but salt and now they’re ready ready to go you get two and three different pans of eggplant we’re gonna mix them in and let them roast while we work on ours very helpful tip till that bread crumbs that you have left after cooking this is a very easy way to put them back into the container great job mila thank you good cook knows that while you work you should clean at the same time it cuts the time the cleaning time down the road this was one of the lessons that i learned all the time in the leicester yes all the time korean face work that’s when i was a child i remember my mother saying don’t walk empty-handed as you walk through the kitchen and through the house always look at things that you can do and pick up at the time that you’re walking so you don’t have to come back and do it again so that lesson has is still with me so a lot of work and moving back and forth to the thing it’s good to pick up and take whatever is dirty and take care of it the whole house so so good sauce is looking good okay what we got here all this looking really nice mila is not lying when she says this house smells so good it’s just i think i’m done just smelling the garlic and the bread and plain roasting it’s just such a delight it fulfills me in ways that uh any food can’t so i think it’s the flavors it’s the atmosphere it’s the friendships it’s the art i think it’s everything everything together right everything so cheers cheers special moments some of the best times in life are spent in the kitchen with friends either 45 after 45 cheers 45 regarding this amazing sauce we won’t have time to show you the whole recipe because it takes a little while but you can find the recipe for this sauce on our channel it’s under spaghetti with sausages spaghetti sauce with sausages and what i have here is a bunch of italian sausages with all kinds of vegetables so the sauce is rich not only in a flavor but also in nutrition as well you can find many more wonderful recipes on this channel so i encourage you to give them a look and check them out and also i would love to have you on our cooking and kids facebook page there you can find our daily updates on easy recipes and quick tips how to make the cooking experience more pleasant and enjoyable thanks for steaming around here 10 minutes into cooking we’re going to take out eggplant and we’re going to flip them all right smell good really really good okay turn them around quickly and throw them back in your oven 15 minutes and i want to show you something keep over here we’re cooking so hard my oven is sweating look at that all right i think we’re done time to take these babies out okay look nice and brown set them up let them cool off a little bit and then we’re going to start assembling them with spaghetti sauce special sauce actually yeah you look very very good vladimir mila and um i can’t wait to dinner me too me too all right we’re gonna give them a few minutes and then we’ll get back with you and assemble them together and uh all they need to do is just put a little bit of this really nice sauce some cheeses and stack them up and put them back in the oven for another 10 or 15 minutes but we should be not i have to confess something you know the eggplant came out it smelled so good it was nice and warm and it was just so crunchy mila and i had to take a break so we sat down and we had our eggplant parmesan before it was even finished i had mine was just a little bit of sauce and it was the most delicious so i can only imagine how good this will be with the parmesan cheese and mozzarella cheese and to assemble it for our company tonight i’m gonna go with a little bit of this sauce let’s go like this and sauce has onions inside celery carrots some zucchini sausages as i have told you earlier garlic oregano parsley all kinds of good herbs so the flavors are just wonderful wonderful okay and now we’re going to add a good pinch of mozzarella to each and there are many ways that you can make eggplant parmesan and i’m sure some of the cooks who are watching this might disagree with the our way but this is just one of the ways and it’s delicious enough for my family and i think it would be simple simple enough for all of you to bit of try i’m just going to top it with another slice of eggplant and i’m just kind of looking to find a good fit for each bottom some larger ones we’ll get the larger top there we go a little more sauce because the eggplant will need this moisture from the sauce now that it has a bread crumbs on it and it will absorb sauce while it goes back in the oven and a little more of mozzarella and after this i’m going to add a touch of parmesan just to finish it up there we go parmesan cheese and i’m gonna chop some fresh parsley once they are cooked i’m gonna add a little bit just a touch of fresh parsley on each one of them you have an option to add parmesan before it bakes or after it’s all done it all depends on your preference and your flavor i like mine roasted and mila likes her parmesan on water the dish is ready yes we’re ready but before this goes back into oven i’m going to let it sit for about 15 minutes for all this moisture to kind of get soaked in and all these ingredients to work together before they’re baked so i’m going to set it aside on the stove for about 15 minutes and then i’m going to roast it for about um maybe 15-20 minutes on 350 and serve it with the excellent fresh italian stuff it’s time to set this beautiful dish in an oven another 15 minutes of 360. and i think we should be done as an addition to a recipe and a side dish to tonight’s dinner i’m gonna serve some home baked pasta with cheese i’m gonna let them cook together for a little while i think we are done this is looking gorgeous golden brown it’s ready and pasta is still cooking for a few minutes i’ll take pasta right after this and to serve it just add it on the side of your favorite italian salad or any salad for that matter and touch your parsley on the side and you’re ready to host some beautiful and elegant dinner a homemade is the best made it was such a fun we created something really exceptional it was good it was delicious and we had a lot of fun spending time in the kitchen chatting talking to each other talking to you sharing good food and good wine did you have fun yeah very fun fun okay cheers and hope to see you again on our channel and our cooking kids facebook page cheers