Let’s Cook Homemade Eggplant Parmesan

This is a recipe that was taught to my mother by a little old Italian lady from upstate, New York, many years ago. It is just about as close to authentic Italian Eggplant Parmesan as you can get outside of Sicily. Please enjoy this cooking video and feel free to share it with your family and friends.

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[Music] all right tubers Madam Roy back once again back to you with a cooking video I was in Lidl the other day when I went to Best Buy to pick up some SSDs solid-state hard drives and wouldn’t you know Leo had eggplant on special which you can probably see right here they were a dollar 49 each and wound up getting four of them and they were pretty ripe when I bought them yesterday and sure what they told you how to tell if they’re right it’s it if you uh push it and it and it kind of springs back out that it’s it’s right if it indents and stays like if you push it it stays it’s not right okay which I would think the opposite but so would I so the more free it is the more ripe it is apparently so what we’re gonna be doing today we are gonna be making one of my personal favorites so this is gonna be in stages so show them the first thing we have to do to make your homemade eggplant parmesan first I’m gonna peel it now I know a lot of people don’t feel their eggplant like if you go like to Italian restaurants but I’ve worked in a gourmet Italian deli for a while and I worked with a lady that was actually from Italy and she used to make this herself and she wouldn’t make the parmesan she would just fry it up and then they would sell it at the deli and she used to joy it was on Thursdays and and literally with an hour for making it it would be sold out because I guess people would buy it bring it home make their own but she always um she always peel the eggplants out that’s how I’m gonna do it and I can definitely see that because the skin can get kind of tough even after you cook it sometimes it’s been a tip that’s true so mom’s gonna go ahead and peel it this is just like a regular potato peeler that’s all you need folks and that’s already looking so look at the strings on that and you don’t really lose much I mean look at that it is so thin and I just think personally it tastes a lot better this way all right well let mom finished peeling that and then we’ll show you what we do next and just our tuber so step two we have one of these industrial slicers like you would find in a deli yeah maybe not quite as fancy but it’s good but it works it works and if you don’t have it you can always use the knife but this cuts it’s exactly the same each slice is exactly the same size it’s so easy how we’re gonna go ahead and show you right now I try to get a good angle here go ahead and turn it on this is not in right oh gotta stick the blade right this can get tricky sometimes you got to make sure that this is the motor is attached and all the way I don’t think science after you watch it you put it away you gotta just wait attach it so the motor you got to literally turn in there it’s got to be real tight back so you know what’s right away that’s cuz we watched it and put it away and we weren’t checking it really I’m glad she knows us cuz I haven’t used this machine that much okay so now let’s give it a try see if it’s gone like this see this can adjust the size of the flight that’s pretty good yeah I do it like that yeah when you see that is she said you made a spinner you see how uniform they are there are pretty much the same size or if you imagine having to cut that individually we take a lot of [Music] check it out look at the effect on there almost looks like Stonehenge here what do you think looks like Stonehenge oh my gosh that’s hilarious all right what tubers I’m not gonna make you watch the rest of us cutting this so this is step two of making mom’s delicious eggplant parmesan go and pause this and we’ll pick it up when step three comes all right we’re back baby eggplant sliced up and we have our bread crumbs and I mixed in some Parmesan cheese even though it’ll be Italian style I still mix some Parmesan cheese actually I think they help miss parmesan and Romano yep Parmesan cheese I know this is just parmesan yeah and when I put it with Parmesan Romano but it you can do either so yeah and I got the flour which I’ll put in this bag I’ll show you in a minute and eggs and I’m gonna beat the eggs and know about the egg be here man this is something we picked up at a garage sale you can’t really buy these use anymore this is the old-fashioned manual and my mother refused all the time and all all the girls of my family are three of us and they all have one amuses rather take it out that’s right I tell you it’s good exercise so you can get a really good workout yeah I should have skinnier I know I’ll keep going maybe we’ll really gotta beat it well you want this really well and it really does a good job oh yeah they’re like good job I want it to have some froth on top when you see the froth on top you know it’s done we try to be as sanitary as possible yeah now when you using the lemon juice for I know that the lady that told you the Italian lady I used to I know she put it in the eggs I don’t know why exactly I don’t know if it’s to cut down on bitterness or if it’s maybe so that the eggplant doesn’t turn color you know because a lot of times they use citrus stuff will use things the citrus in it like it helped like when I need the peach pie the other day it helps keep the peaches a peach color instead of turning brown oh yeah knows everything and I’m not really sure I never really asked her why but I know she doesn’t that’s what I’m doing something smell the lemon for sure so what I’m gonna do isn’t what I hope there’s no holes in this bag there’s a bunch of flour in this we’ll find out soon enough but there is it’ll will have a cloud that’s right we’re gonna have a lot of cleanup to do there is a whole bag I usually use a ziplock bag but I’m gonna do a lot at once so okay so we do is we dip our eggplant in the egg wash okay get it all on that’s messy all right then it goes in the bag with flour get them off I’ll do a few at a time this way you don’t want to say that the whole time while I’m doing the whole batch that’s for sure you really want to get a lot of the egg wash on there it’s very important showing up there spots on your egg planes that could burn especially as you start cooking yet Batsy just do a little batch of the time here okay of course excuse me doesn’t matter get some hands off and you can see in there got a lot of the egg mixture on there pretty much be highly covered all right shake shake shake shake shake shake shake your booty [Applause] shake off and the excess flour we’re gonna put a Mac of the egg wash get it and then we’re gonna stick it in the bread crumbs look at that got a little bare spot right there a little bit little bit that’s all right there it’s not very close enough over here we actually need another so so she’s gonna bring us over so back again with the shake it a lot yeah so look what happens uh-oh I gotta get I gotta get shake it again so sometimes they get stuck together shake shake shake shake shake your eggplant yeah so back to wash wash liberally applied yes and then and then crumbs and just to show you guys we are using regular Italian style bread crumbs not the plain bread crumbs know that I am also and Parmesan cheese to go I’m like more parmesan flavor this is an Italian dish you definitely want to have Italian flavor in here yeah so once again back into the breadcrumbs and over here we’re gonna to do this quite a while it’s quite a bit here this is like a really it takes quite a while to do this I mean between this and you know getting everything breadcrumbs and everything in them between frying it you know you look at everything look at all the eggplant here this is gonna take some time but I mean look how nice this looks everything is pretty much evenly coated yeah a few bare spots but as long as there’s flour on it then when you cook it it’s not gonna burn so we’re gonna go ahead and continue to do this I’m going to pause it and next will be what step four uh yeah I think this is three correct all right we’ll be back shortly okay all right tuber so mom is running out of what eggs and flour this is the last of the eggs and we still have tons of eggplant to make so I am gonna be running over to Food Lion I’m gonna go ahead and take my bike even though it’s kind of hot got my backpack over here so is that all you’re gonna need you think you know flour I’m not sure I don’t that was the end of my flour are you I know here bread flour but I don’t know if that would be good or not okay all right so I’ll get some eggs and flour and we’ll pick this up again when we get to the next step all right tubers it’s getting late mama’s believe it or not actually still breading these so I couldn’t wait any longer I am gonna take one of these pieces of eggplant and I’m just gonna cook it myself I have a frying pan here on high heat and you can do this too instead of baking it I’m just gonna cook it and I’m gonna take a little bite once it’s done so basically you’re gonna fry each side a little bit of olive oil how long do you think probably three minutes each side but man doesn’t that look so good I mean look at that thing sizzle you can hear it sizzling – sounds so good you want to use olive oil olive oil is perfect for this pretty much any Italian dish you want olive oil now you can use vegetable oil which I think we’re going to use when we do the bulk frying but this is what I like so go ahead and flip this over just to show you guys it’s getting a little bit crispy don’t let that cook a few more minutes I’m gonna get something to eat and then we’ll go ahead and put the rest of this meal together all right tubers she’s about done and this is something you can do if you really don’t want to spend the time to actually make the eggplant parmesan so I just fried that up I’m gonna go ahead and take some of this sauce here pour it on top and maybe just a little bit of Parmesan cheese pour that on there oh that looks so good and then I’m going to get a fork and give this a try all right so let’s give this a try this is just the eggplant itself with marinara sauce and a little bit of Parmesan cheese let’s give it a try so good can tasty eggplant will bit olive oil in there the one thing I think it needs is maybe just a little bit of salt and pepper on top but if you’re trying to cut out a lot of sodium then just eat it this way it’s still absolutely delicious I’m gonna go ahead and finish this up because this is just a snack believe me were we still got the main meal left to go and I’ll talk to you guys in a little bit all right tubers so it’s a couple hours later and we’re finally getting around to frying these now we have a big pan here in the middle of the stove the reason we’re doing that is if you look here our stove has this giant burner in the middle so this is actually very convenient for frying the eggplant now won’t take long you could see that the oil is already starting to bubble there and we are using vegetable oil for cost-cutting because using olive oil to basically fry all of this would cost a lot of money so we are using vegetable oil I know some of the purists out there probably saying that’s religious but you know what that’s what we’re doing in this particular case don’t worry it’ll taste good so we need to go ahead and start frying all these it is no more okay here oh my gosh it’s gonna take a while so let’s see if do you think the oil is creddie yeah I can smell it it smells really good I’m telling you the states have is really good see that oil they always say oil and water don’t mix well there’s your proof right there everybody yeah we’re gonna do it old school look at that bubbling there oh my mouth is water and I had one piece and one is not enough it’s like potato chips I know I can’t start eating this it’s like yo you can’t just have one Hey so I think we get one more in there maybe at one more with a small one yeah yeah you guys you guys can probably already guess it’s gonna take a long time to do this so oh at least two hours to bread this I went through how many eggs I went through probably 2,000 eggs at least and I bought an 18 we have six left and then I went do a pack of a half I went through two and a half that’s nothing so let’s see two and a half dozen eggs now you guys don’t have to do this much but we love it so much that we figured we’ll free some of it yeah and we’ll have it another couple more time I’ll make I’ll make a couple of 8-5 horizon’s’ and it really comes out filming you freeze it this way I have some in the freezer when we want something quickly just pull it up that’s it and then you always say Italian food always tells better the second day and that definitely reaiize true you think they’re ready to flip yet I you know actually I’m almost yeah re tubers I’m not going to subject you to this so we’re go ahead and finish frying all these eggplants and and then I’ll be put together you guys will get to see finally how good this will look alright talk to you guys in a bit alrighty tubers so mom’s tired so she’s got the right idea sitting on the stool right in front of the stove and as you can see I’ve got the eggplant done we got the first batch done now I don’t know if I’m gonna be able to eat this tonight because it’s getting pretty late and my stomach is not used to eating this late so what I might wind up doing is just taking a few of these and dipping them in some saw some marinara sauce and actually saving mine for tomorrow I don’t know well I have to say I know this is one of my favorite meals so we’ll see what happens it is looking really good my fact I’m gonna take that little piece of fell off mmm alright tubers get back with you in a little bag alright tubers check out the mountain of fried eggplant I mean this just looks so good I’ve actually had four of these already and that’s gonna be my dinner now one thing I will let you guys know a mom just reminded me every once in a while you do have to change the oil out because it kind of gets foamy and it gets really dark like that when you see your olive oil looking like that you want to go ahead and swap it out for new and I know I said olive oil but we’re using vegetable oil but most of the time if you’re making a small batch you’re gonna want to use that olive oil yeah but you don’t have to I mean I make an awful lot that’s why I’m gonna swap it out if you’re just making a couple eggplants you probably wouldn’t have to right I make but we’re doing enough for to feed an army pretty much that’s it re tubers next thing I’m gonna show you guys is putting this thing together and then bacon it so we’ll talk to you guys alright a little bit put this together all right this is sauce and I had had made I have made homemade sauce and meatballs a sausage and I had a lot of sauce left so this is my homemade sauce I’m just gonna pull it back so you guys can see so we coat the bottom liberally but not don’t go crazy yeah enough so you don’t want step and just pack them in there so one two three four five six seven eight I’ll take the smaller ones on the side yeah and we’re using what is this like what do they call these containers you don’t know about an 8 by 10 okay so what does that mean by 10 and you can you can follow them all what he caught later as you wish yeah but you want to make sure they’re all covered that’s the important part so sauce eggplant more sauce kind of like the way you make was on you know in a way in a way yeah because if you don’t do it then yet when you put me out if the edges are gonna get way burnt exactly and again about the same amount of sauce on the top is on the bottom just no forever and then the all-important what their most other that cheese doesn’t that look heavenly yes it does it really does kind of look like a lasagna it does I was saying before it tricks your your mind into thinking you’re actually eating something that has meat in it right but it doesn’t eggplant is just that it’s it’s a vegetable but it tastes very meat like mm-hmm so we’re gonna go ahead and finish layering this so we got what I made some one more layer to this probably three layers that’s why I like my own because if you go like to Olive Garden in one of those places they just give you like one piece of eggplant listen looks are L on it I like it when it’s lighter like lasagna that’s it exactly might think there’s a place locally and I’m not going to name the name but they do the same thing they give it to you in like one layer that’s not thick like lasagna ATS that’s the more traditional Italian way the way we’re doing it here to have it nice and thickly layered that’s why I usually don’t order it when I go out order eggplant parmesan they have something called eggplant rollatini which is really good looks so good yet they have eggplant rollatini but and then we’ll do one more layer of chain and I probably have enough to do a couple of their pans I just hope I have enough but I just have enough fun sauce Oh pour that cheese on you got it cheese is so important and of course you guys can use whatever you want we we use mozzarella but you can also use provolone or it may be some parmesan though that would be very expensive if you were to do that and then with last layer and we’re just going to do the same thing here one more layer and then we’re gonna go ahead and stick it in the oven and I’m gonna put I usually do around 350 and it’s kind of hard to tell how long I usually wait till I see the UM the sauce bubble up and up in between and it’s when I take it out that’s a good indication you know it’s just one of those things where I just don’t pay a lot of attention you know I just know when it’s done so the last thing you want to do you want to put the sauce on it and then probably what I’ll do is I’ll either put the cheese on top maybe just Ward’s done so I don’t like the cheese again or you can probably put the cheese on now and then what you could do is put silver foil on top but for our purposes we’re just gonna put the sauce on right put it in the oven let it cook and then maybe the last 10 or 15 minutes we’ll go ahead put sauce on the time I like silver foil on it and sometimes it helps so it doesn’t get you know the edges don’t get done right exactly you don’t like the edges too hard but we call it the lasagna syndrome because that’s exactly what happens with lasagna noodles the edges get very very overdone and crisp and pretty much inedible I’ll probably put some silver foil on it stick in the oven when it started bubbling up out that and uh when it’s all done might put the nuts at all on the top of let you see it and 350 is it you now use your entry yeah and for how long until I see a bubble I don’t really know because I don’t really check it alright tubers we’re going to pause this and I’ll show it to you what it looks like when it’s all done alright tubers we are ready to cut into this thing mom’s gonna get her spatula here this is what it looks like when it’s all baked mom’s gonna grab a plate we’re gonna go ahead and cut into this absolutely delicious looking eggplant parmigiana all right let’s pull Matt pull her out here we wait about 10 minutes for it to cool off see if I can pull it out without a mitten breaking say how we do look at that cheese now look at those layers that is the way they see Italian eggplant parmesan should look absolutely delicious alright tubers that’s gonna be it for this cooking video I hope you guys enjoyed this definitely try this recipe if you ever get a chance please continue to like and subscribe boy that looks so good and as always have a blessed day everybody [Music] dependent upon one closer what she said Oh [Music]