🍆✨ Crispy, golden, and packed with flavor — it’s Eggplant Parmesan like you’ve never had before! Chef Steve takes this Italian classic and gives it a “Steve Cooks Stuff” twist: thick eggplant slices dipped in a white wine egg wash, coated with a perfect blend of breadcrumbs and Parmesan cheese, then baked to crispy, cheesy perfection. 😍
This easy, crowd-pleasing dish is light enough for weeknights but elegant enough for dinner parties. It’s comfort food that feels gourmet — crispy on the outside, tender on the inside, and layered with rich tomato sauce and melted cheese. Whether you’re vegetarian or just looking for a meatless meal that still delivers that “wow” factor, this recipe is a must-try from Chef Steve’s cast-iron kitchen. 🔥
👉 Watch now to see how Chef Steve builds flavor and crunch in every bite, with tips that make your Eggplant Parmesan the star of the table.
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So, in this bowl here, I’ve got three eggs and 1/4
cup of white wine. I’ve got that whipped together. I’ll add just for a little extra flavor. Right
now, I’ve got this Kinder. It’s a lemon, butter, garlic seasoning. Just add a little bit of that
into my what’s going to be my egg wash for the eggplant. Now, the eggplant I sliced earlier.
They’re about 1/4 in thick. Dipped them in cold water for a couple minutes and then dried them and
then lightly salted them just a few minutes ago. So that’ll the salt will help bring out the extra
moisture out of the eggplant. So here I’ve got some Italian breadcrumbs, some Parmesan cheese,
and we are ready to go. So what I’m going to do is just one by one, I’ll take my eggplant, quick dip
into the parm. I’m already grabbing my second one, flip each side, and then onto the paper. This
is really fast, really simple. you know, um, as I said, this I’ve always been a fan of eggplant
in many forms, and eggplant parm is one of my
Dining and Cooking