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Hello this is chef john from food wishes comm with eggplant parmesan released my version of an eggplant parmesan kind of in a casserole form I really like this recipe really easy and it’s a lot a lot less calories than the traditional fried eggplant parmesan so I got two eggplants
I’m going to cut off the bottom because what I want is about five slices from each I want ten slices total but I want them as wide as possible so half-inch slices from the thickest part of the eggplant and there you go now with the skinny ends I’m not going to throw it
Away I’m going to trim the skin off and I’m going to dice that and I’m going to use that in our sauce which is going to make it extra tasty so it’s kind of a plant parmesan with eggplant sauce it doesn’t get any more eggplant either
Than that alright so I got that diced in a hot saute pan with just a little bit of oil I’m going to soften these slices of eggplant with a little bit of salt about three or four minutes per side I’m not really trying to cook them all the
Way I just want to kind of soften them a little bit because you’ll see what’s going to happen here and I’m only going to use a tiny tiny bit of oil eggplant will soak up 17.4 times its own weight and oil that’s why the deep fried eggplant parmesan has like 40,000
Calories per serving because eggplant is just like a sponge when it comes to oil so once those are cooked on both sides lightly browned and softened a little bit I’m going to take those off and put them on a paper towel all right so all the eggplant got done
I’m going to take my saute pan I’m going to add some olive oil and I’m going to throw in a couple cloves of sliced garlic not chopped not minced sliced and because that oil is nice and hot so I’m going to take about ten seconds here and
I’m going to dump in my diced eggplant I don’t want the garlic to burn I’m going to throw in a big pinch of salt a little red pepper flake and I’m going to saute that for about five minutes alright after about five minutes I’m going to
Dump in my tomato sauce a little bit of water give that a stir I’m going to turn the heat down to medium-low and I’m just going to cook that for about 15-20 minutes until that eggplants nice and tender and everything is delicious now if you need to while it’s cooking see if
It starts getting thick like that you’re going to add a little water to keep it a nice saucy consistency see that won’t happen if you do in the saucepan but white dirty two pans so things evaporate a little quicker in the big saute pan so just adjust with water
Now for my stuffing yes my eggplant parmesan has stuffing I’m going to take some ricotta cheese some grated Parmesan and some grated pepper jack cheese I’m not a big mozzarella guy with this recipe I like the pepper jack a little more flavor some black pepper some salt
And I’m going to mix that up so really really basic simple delicious cheese filling and that’s it all right now the eggplant is cooled alright had sitting on paper towels so a lot of that moisture has soaked into the towel I’m going to divide my cheese mixture between the ten slices it’s
Going to be a couple tablespoons each and then I’m simply going to fold them like a taco see that don’t worry how it looks it’s going to look great when it’s cooked we’re going to fold those over again I have ten pieces in my small casserole dish I’m going to put half
That eggplant tomato sauce down on the bottom I’m going to lay in my folded over stuffed eggplant slices look at that that looks so good already alright I’m going to pour over the rest of my tomato mixture tap it down in all the cracks and crevices alright and then we
Need a crispy topping so I’m going to take some bread crumbs lots of Parmesan cheese which is going to help it get nice and crunchy and olive oil of course alright we’re going to mix that up I’m going to pour that over the top of the casserole and I’m
Not going to pack it alright I’m just going to spread it around with the tip of my fork so it’s kind of a regular that’s going to go in a 375-degree oven for about 3540 minutes you can put a piece of foil on top if it’s getting too
Dark but you want to make sure it’s bubbling which means it’s going to be cooked inside and underneath you want the eggplant to cook there’s nothing worse than raw eggplant that cheese is going to bake that delicious eggplant sauce is going to permeate everything the crispy breadcrumb parmesan topping
Is going to give it a nice crunch texture so you’re basically going to get the same texture and flavor is a traditional eggplant parmesan but like way less oil because like I said earlier when you fry breaded slices of eggplant they soak up an unbelievable amount of oil
So here the crispiness is just on top and it’s really nice version I think give it a try you tell me all the ingredients around the site and as always enjoy
44 Comments
I made this yesterday, but since I didn't have any ricotta and my eggplant were long and not as thick, so I sandwiched marinated mozzarella in between two slices of eggplant, and did all the rest similarly. It was a hit. 🙂
I was never into eggplant but this tastes AMAZING 😀
From Wikipedia
With its liberal use of aubergines and tomatoes, this is most likely an ancient Sicilian dish which, in many cookbooks is erroneously described as deriving its name from Parmigiano-Reggiano cheese, one of the ingredients. However "parmigiana" is the Italianization of the Sicilian dialectal word "parmiciana", which refers to the slats of wood which compose the central part of a shutter and overlap in the same manner as the slices of aubergine in the dish."
Tried it out today, I have to admit it was very tasty! i served it with a nice cold salad wich gave a nice variation.. thanks Jon keep it up!!
I tried this today. Added some pesto to my ricotta filling and yellow squash and onions to the pasta sauce. It was unbelievable. I also tried the chicken parmesan casserole last week, and it was divine. Definitely trying out more recipes!
couldn't one just put a lid on the saucepan while the eggplant pieces cook in the sauce to avoid having to add water?
Made this for my wife yesterday – she simply loved it – too bad I'm allergic to eggplant, I have no idea what it tasted like 🙁
Wow, this looks great. Definitely gonna have to try this sometime.
Just bought an eggplant and can't wait to try this!
The top rated comments say "this looks like it'd be a good idea," but I can tell you from experience that it is! I've made this three times. My dad, who is a strict "meat and potatoes" kind of guy, even admitted he liked it.
I made this today
It was glorious
YUM!
Will make this week. Thanks for sharing!
Your recipes and videos are awesome, keep rocking it!
Yet another amazing recipe and video! Thanks Chef John.
came out terrible… 1st strike chef
im gonna try it tonight, have few homegrown eggplants cant wait to use em ^^
Have to try this it looks delicious. I've tried your other recipes and all turned out great. Thank you
Female eggplants, Chef John? Really? You taught us better than that.
I just made this and loved how it turned out. Thanks for making me feel brave enough to finally cook eggplant!
Its baking as we speak – I've added some fresh mushroom and a zuchini i had layin around in the fridge
This came out really well (though for simplicity sake, we baked the eggplant instead of frying it. My whole family liked it.
No singing… and as always… enjoy.
There is so much wrong with this recipe, I don't even know where to begin. Eggplant should always be salted, drained and rinsed before cooking. Your eggplant selection is large and seedy, contributing bitterness.. Better to pick younger smaller eggplants. You can cut them lengthwise to stuff. Ricotta has no place in eggplant parmesan. And pepper jack? No.
Whatever this is, it's not eggplant parmesan.
I use eggplant in tomato sauce a lot, but it should be pureed.
I usually love your cooking, but this is waaaaaay off. Sorry…
What happened to the humor? Was Al Gore the guest chef?
Chef John has really improved the quality since the olden days.
Check out the recipe: https://www.allrecipes.com/Recipe/235794/Eggplant-Parmesan-Casserole/
Got my brother to eat this, and he hates eggplants
I just found out about this recipe today ,and made it tonight it was a hit. I'm making it again to take to my dad's house this weekend. Thank you chef Jon!
17x the amount of oil. lol
This is old school chef John
This looks more like an Eggplant Caponachiladagiana — a caponata enchilada parmigiana mashup in a casserole.
Hey what happened to "After all you're the Genghis Khan of your eggplant parmesan"?
I love this recipe. Thank you.
Why is my eggplant not tender enough?
I sought an Eggplant reciepe and here CJ is. Thank you, belatedly
My wife hates the "Chef Johnisms". Today, we were making this and she did something "her way", so I finally got to tell her "After all, you are the Chef John of your eggplant parmesan."
It's interesting to see how much different and yet similar these videos are 12 years later.
Go ahead chef, get all eggplanty on us
Never cooked eggplant. Never liked it. But it's been a while since, and my grandmother found a magazine recipe for me to make: "Eggplant Parmesean Casserole". First I thought "what?" Then I actually pieced it together: Eggplant Parmesean – Casserole. Then I thought this could be a great chance to try Eggplant again. The recipe has no pictures and was confused with just the directions. I decided to look at videos for a similar recipe. I see my favorite chef John had made exactly this. After noticing all of the similarities, I check the magazine's chef and lone behind it was the very same.
I've realized now that my grandmother has great taste in chefs and she would be happy with a chef John cookbook for Christmas, as long as I can borrow it. I'll tell her I'll cook anything in it, much easier since there's a video for everything. Thanks Chef John, thank you all for listening to my Ted Talk, and Merry Christmas (and happy holidays) to all!!
Can I make this the day before except for the bread crumb topping.
This is absolutely great, thanks! This is by far the best cooking channel.
13 years on and I'm still making this one on a regular basis. 😁
Would love to see you revisit this and give it a 2022 refresh 😀