The BEST Homemade Eggplant Parmigiana Recipe | JKMCraveTV

In this video we share our BEST Homemade Eggplant Parmigiana Recipe for you to enjoy.
Julie’s Italian Sauce Video/Recipe can be found by clicking on the following link: https://youtu.be/C3PsAyJBg7M

Eggplant Parmigiana Ingredients/Recipe

** Made in 1 8 inch square glass baking dish – Note – There was extra fried eggplant available for snacking.
2 Large Eggplants pealed and slicked in 1/4 inch pieces.
2 Cup Flour
3-4 Cups Italian Breadcrumbs
4 Eggs Beaten with a little water added
Salt Pepper Garlic and Onion to taste – Enough to Season Flour
1 16oz container of Whole Milk Ricotta Cheese
4 Cups Mozzarella Cheese
Enough Oil to Fry Eggplant

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hey guys welcome back to another Joe and Julie cooking video today we are making my all-time favorite eggplant parmesan [Music] we’re starting off this recipe with two large eggplants which I peel and then cut into quarter-inch slices and for this recipe we’re using Julie’s Italian sauce the video is located in the description below then it’s time to bread the eggplants we’re using flour egg and Italian bread crumbs [Music] once we’re done with this it’s time to fry and I have a cast-iron skillet set at about 370 degrees and each of the eggplant pieces are fried on both sides until they’re a little bit browned and once we have all of the eggplant fried it’s time to assemble and we start off with a little bit of Julie sauce on the bottom so things don’t stick and then we add our eggplant and cover up all of the holes then we add a little bit more sauce we’re gonna sprinkle on a little bit of Parmesan cheese and then to make it extra creamy we’re going to add a complete layer of ricotta cheese straight up right out of the container after we get that one layer Julie’s gonna add another layer of eggplant once she’s done with that we’re gonna add a little bit more sauce to make sure it’s nice and moist we’re gonna add a little bit of Parmesan cheese followed up by fresh-cut mozzarella and we’re looking for a complete layer and once she’s done with that we’re gonna add some more ricotta cheese but first she’s gonna put on a little bit of sauce to make sure it’s nice and moist and gooey gooey and then we’re gonna add a couple of dollops of ricotta cheese [Music] and once we’re done with that another layer of eggplant a little bit more sauce a little bit of Parmesan cheese [Music] followed up by a little bit of mozzarella a complete layer so we make sure it’s Bui gooey and then what we’re gonna do is we’re gonna bake this at 350 for approximately 30 minutes until it is gooey gooey and bubbly just like what you see here and we let that sit for approximately 20 minutes before we caught it boy oh boy does that look good gooey gooey special and very stringy absolutely absolutely one of my favorite if not my favorite dish well everyone this is one we’ve been waiting for we’re gonna try the eggplant let’s see how this goes I can show them ice layers in there but the cheese coming out hmm Lily is such a nice mouth feel nice and creamy Nakata just really lends itself to that but have the sharpness from the the palms on cheese and the eggplant is nice and tender and the sauce all the the flavors really coming together this is making this so nice and it really really is making it taste so good it’s like so nice and tender cheese is so nice and milky in there mmm you really have to try this you’re gonna really enjoy this so I hope you do let us know how you think what you think when you try it I love to hear [Music] you [Music] ah speaking [Music] [Music] [Music] [Music] you