No-Fry Eggplant Parmesan | Home Movies with Alison Roman
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- čas přidán 19. 07. 2024
- It’s called “A Little” because it does basically taste like eggplant parmesan (cheesy, salty, saucy) but lighter, fresher, tangier, crunchier. It’s also, literally, a small eggplant parm (serves 2).
No, the eggplant does not need to be salted, no we will not be breading OR frying the eggplant.
Unless you are doubling this recipe (which you can easily do), you are only using half the tomato sauce here. Save the rest by freezing it, or popping it into the fridge to eat over pasta later in the week.
Sure, if you don’t care for capers or anchovies, you can skip them. Just know you are, in fact, missing out.
Yes, despite being from the San Fernando Valley (818!), I loathe abbreviating words because I am an adult woman, aged 35 years. That said, “Eggplant Parmesean” feels formal, like I’m using its full name because it’s in trouble, so “Eggplant Parm” it is. This is my one exception to the rule.
For more fun details/FAQ, head here (anewsletter.alisoneroman.com/...)
RECIPE & INGREDIENTS:
anewsletter.alisoneroman.com/...
VIDEO CHAPTERS:
0:00 Start
0:10 Home Movies with Alison Roman intro
0:20 Intro to A Little Eggplant Parm
0:30 Why we're not breading or frying the eggplant
1:25 Ingredients overview
1:52 Slice and cook the onions
2:42 Slice and roast the eggplant
3:55 Add anchovies, chili flakes and tomatoes to the onions
4:49 Reduce the heat for the sauce
5:18 Prepare and fry the breadcrumbs
6:33 Slice the mozzarella, capers, and parsley
7:44 Turn the eggplant for an even roast
8:16 Remove the eggplant from the oven
8:50 Layer the dish (and repeat)
10:33 Roast the eggplant parmesan
11:17 Taste the dish
#EggplantParmesan #EggplantParmigiana #EggplantParm
#AlisonRoman #AlisonRomanHomeMovies #AlisonRomanNothingFancy #AlisonRomanDiningIn
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VIDEO CREDITS:
Director: Daniel Hurwitz
Director of Photography: Charlie Gruet
Sound: Brian Cushin - Jak na to + styl
from a stranger on the internet, I can't tell you enough how much having you back in my life has improved my quality of living. might be exaggerating, or not.
I don’t think that’s an exaggeration! I fully support this statement. She’s like your spunky smart friend pushing you to do better without even knowing it!
@@geoz4209 wow I wish someone would say that about me one day! Thanks for the support
@@SivanIlan how do you know someone hasn’t? ❤️☺️😘
LITERALLY. i look forward to a newsletter and these movies so hard every week
okay, but same
Brussels sprouts deserve a spot in the roasted veg power rankings.
@@alisoneroman I'll take it! I used to be in the broccolini roast camp, but have since resorted to what I like to call "dry steaming" with olive oil on the stove top.
Agreed!!
Alison Roman f that. #1. Love those green bastards.
Made this today because c'mon it looked amazing! Definitely recommend. Patience is needed when roasting and browning the eggplant. Alison is right, it makes a huge difference in the final product if the eggplant is browned/crisp. Be mindful of your layers; I completely lost track of my last few layers (darn vodka/soda!). Good luck my fellow Home-cooks!
I heat my pan first. That gets the browning started right away.
Your comment is the reason I will be making this tomorrow after I purchase the ingredients! Thanks
I’m Sicilian and this recipe is typically the traditional way we cook eggplant parmigiana. We take skin off and we either fry or roast the eggplant. Then start layering, a bit of sauce, pecorino. Sometimes mozzarella on the top. I like the panko breadcrumbs and I’m definitely going to it! I love your videos and I think your hilarious! Keep the videos coming! Have a great week!
I love your personality that" shows out " when you cook !! Lobe the dishes !! You helped me this Thanksgiving.
I'm going to peel my aubergines when I make this parmigiana, now that I've read your comment. Thanks Michelle! :)
CiganyWeaver and her periwinklebluespacecaravan ........awe...your welcome!!!! Is so yummy. If I don't have eggplant I use zucchini and honestly sometimes I enjoy the zucchini more. You must be from he U.K. Or Australia.........aubergines. ❤️
@@michellemeyer1214 Haa, of course-- zucchini or as we say here in the UK 'courgettes'! I can see how they'd work really well as a substitute. You clever world-traveller you, knowing about all these differences, very typical of a European or an Aussie to be so attentive to different colloquial terms and culturally localised words! We also say 'coriander' and NEVER 'cilantro'. Thanks Michelle, if you ever upload cooking videos or anything, pop back to this thread and I'll come and subscribe, you're full of good advice and clearly love to help people as a natural part of your character, I can sense these things. ;) Hope it's sunny where you are.
CiganyWeaver and her periwinklebluespacecaravan .......awe.....you made my weekend!!!! I wish I was a world traveller but once we get thru this pandemic I'm going to get to Europe. Especially visiting Sicily. I have a good amount of family there. Btw.....I know all of these food references because I am total foodie. Have a beautiful weekend! ❤️
Made this from the newsletter and honestly one of the best things I've ever eaten
„eggplant has been in the oven for about 30minutes and in that time.. it got dark outside.. because the sun sets.. every day.” Made me burst out laughing. I love this low key comedy gold 😂
Alison Roman...a woman whose has chosen to think for herself challenging custom & convention you go Girl!
Eggplant Parm has always been a favorite of mine, and now I might actually be able to make it the way I love. Thanks Alison, for brightening up our days with fun and our nights with great food.
Let's be real, "serves two" actually always means just a huge portion for people with no self control 🙃 like me 🐷
I FEEL SEEN
Hey, it’s only eggplant! 🤣
That portion would feed only my boyfriend 😆
Story of being in lockdown for ever!!! But at least we are binging on tasty food 😋
Probably my favorite recipe I have come across, I make this three to four times a year and it gets better every time. My knees buckle like The Soup episode. Completely love her content. Excellent chef/cook.
I’m loving that you have been putting out more videos. I seriously enjoy these!
I love everything about your channel. Your kitchen, your cooking style, your humor , and YOU
I made this once and my husband has asked for it multiple times since. So delicious! This is one of the best recipes you’ve created!
I’ve decided I’m going to make every single thing from this series, and I am SO EXCITED for this one! Made the brothy beans last night and they were a huge hit! 🎉
Me too!!!
I made this last night for friends and OMG it was amazing. I doubled it and had nothing left. It was super easy and make ahead, and my guests are still calling my next day to talk about hoe delicious it was! Thanks Alison and keep them coming!
Tuesday is now my favorite day of the week! I'm so glad you are uploading again!! I'm definitely going to try this recipe.
This is the first Alison Roman recipe I’ve made and it was awesome! I’ve never liked eggplant, but she said to make it anyway, so I did! No regrets! Truly crave worthy!
I've never been this early, what a gift.
I love the way you layer in and build your flavours, genious! Thank you for posting vidoes and sharing these recipes. YUM!
This looks beyond great. I will be making this many many times. So glad your back. Love eggplant. ❤️
What a fantastic dish! I’ve come back to this recipe (and the video) 3 or 4 times now. Thank you, Alison!
Love your recipes and your Home Movies -- great addition to my cooking as I also work through "Dining In." Wish they came out more often than just Tuesdays!
I usually don't leave reviews, but this was so good. It was good the first night, it was good cold for breakfast, and it was good reheated for lunch. No shame in eating it three meals in a row!
I just Love the laid back cooking style of Alison! Keep it up! ❤️❤️❤️
Please don’t ever stop cooking with anchovies!
This recipe is 🔥🔥🔥
"You can find a new recipe" I am SCREAMING 😂
I was a baker for a long time and once in awhile someone would want a cake with no dairy, no sugar, no flour, no eggs. This was way before the veganism and anti gluten times. I was just, like, "eat an apple for dessert ".
@@alisoneroman I feel like trying this with zucchini just because you said no. I am a child.
@@alisoneroman the reverse psychology here is incredible; she's a mother, everybody!
@Alison Roman it does work with zucchini, I live in Italy and they do make it (outside of Sicilia, Parma or Napoli) with zucchini, it’s almost as good and is lighter .
Also as aperitivo, single row eggplant, sauce, parmigiano and heat in hot oven SO GOOD
I can attest that this little eggplant parm is big-time delicious.
I enjoy watching your tutorial in cooking everything - your upbeat and personnel touch on your dishes reminds me of home (New England) and your "method of operation" is brilliant! Love you😘
This recipe is definitely a keeper. I watched the video, noticed the anchovy and capers and knew I had to try it. The bread crumbs remind you of a traditional parm recipe but it is something into itself. Thank you, Alison !
Looks amazing! I agree a 100%, eggplant dishes are incredible! I plan to make this tomorrow. Your recipes are very inspiring, thank you!
Alison definitely recruited BA's editor/cameramen for her show after they went bust and she's a genius for it
I was thinking the same thing!
They went bust?!
@@KR-mx4nt sorry I mean since they had all of the racism drama the internet basically gave up on them, I think they lost their editors that made their channel what it was, and the amazing chefs as well! BA isn’t the same sadly 💔
@@pennylola123 oh thanks! Oops i thought that was ny times cooking
@@KR-mx4nt sohla ruined it .
I'm not an eggplant person. But this looked so great I made it anyway. And it's awesome. I'm still not an eggplant person but I 100% recommend this recipe.
I made a few adjustments after the first try. I skip the anchovis to make it vegetarian but I added a bunch of black olives to make up for the umami flavor. The eggplants absorb an ungodly amount of olive oil but don't do it evenly. I now brush the oil on to get even coverage. Really helps with the browning. And so does turning on convection in the oven.
I love your book and your recipes! Thank you for sharing!
Made it and then made it again within the same week! I am back to say that this recipe is AMAZING I never got so many compliments over a dish. OBSESSEDD
made this last night and it was amazing! Thank you for sharing this!
This was incredible and very hard to mess up. It tastes so much better than greasy fried eggplant and has even more depth of flavor. A+.
I've made it today for myself only (I did not think the children would appreciate it as much) and it was fantastic, so complex and not only cheesy like other recipes. Thank you!
I always cook with anchovies and olive oil. Keep up the awesome work. I love how honest and upfront you are
"It serves... well, it serves two. I ate a whole one. By myself. While standing up. Out of the casserole dish on the stovetop."
Brava, Alison.
OMG - I’m making this “today”. It looks amazing! Thanks for your great videos.
This recipe is a keeper! I made this for my mom's 88th birthday because she loves eggplant, and it was a hit. My dad, the eggplant-hater, even liked this. I used a garlic-infused olive oil which I would highly recommend to anyone making this recipe. I used half italian breadcrumbs because i ran out of panko, and it worked well. Fantastic!
This was so delicious and wonderfully crafted. The best Eggplant Parm we've ever had. Thank you Alison. You are the best.
I’ve made this dish at least 10 times and it’s still a huge hit with my family. Everybody should make this, it’s easy and great.
Oh soooo glad you made this video!! EVERYONE is making this right now. Seriously, all the neighbors on the block. All my friends. Good gracious, woman, you sure know how to go viral! In a good way. Be well, and thanks for giving us all joy.
Alison Roman: Queen of taking usual dishes and AMPLIFYING.
LIstening to your ranting as you cook is so comforting and reminiscent of home.
I just finished cooking this eggplant parmesan recipe and let me tell you.... It is DELICIOUS! Thank you Alison!
Alison, you are a breath of fresh air! I LOVE LOVE LOVE your cookbooks and I love your videos! I'm so glad you're back!
Also, I'm glad you made being obsessed with anchovies cool 😆
I made this the other night and have been dreaming about the leftovers 24/7 since. best eggplant parmesan I've ever eaten!
I have made this recipe so many times, and every single time it is the best thing I’ve ever made. Best comfort food
This concept makes so much sense. Can't wait to try it. Perfect Fall/Winter dish.
Made the meatballs, the stew and this eggplant parm! All delicious! Trying the apple cake for snack at work this weekend! Thank you for all the recipes Alison! Have yet to try some from your books!
I’m so making this. Love the combination of tomato , EGGPLANT(roasted 🔥 ) and capers. I make pasta with the same stuff + onions and a dollop of ricotta.
This is worth trying. I am Italian-American by way of Istria (think Lidia Bastianich) and have devoured more Eggplant Parmesan than I care to admit. The old school is delicious (to me) but it got passed down from my Bisnonna to my Nonna to my mother & father then to me. Some minor tweaks here and there with herbs, sauce or cheese, yet pretty much the standard all these generations.
I like how Alison took the time to address the soggy breading, the [tiresome] eggplant prep, and the little extras (capers, anchovies, etc.) The way you approach recipes really is a skill in improving the basics. A year of quarantining, and going through so much EP, I still couldn't conjure a way to enhance it. Not that the super cheesy, lasagna-like method sucks; It is a classic, but, thank you for providing an alternative.
It is good, and I recommend using the capers and anchovies to the non-haters (but go HEAVIER on the Oregano even if dried, and you will not miss the parsley if you don't have). I had a bit of an issue with browning the eggplant, mine took almost 1 hour in oven, I guess all ovens get 'wonky,' I may see how skillet roasting may work next round. Nice to finally have the crunchy version.
Honestly, I also like the old-school recipe, and also never had a problem with taste with fried eggplant. Used to snack on it when my mom made a plateful of it. Agree no crunch, and her recipe is enticing, but you know that old Italian/American recipe dripping in molten cheese is really great because of the cheese, not the crunchy breading. I'd just add a topping of toasted Panko breadcrumbs to the original if I need crunch.
@@emilletich I did say it was a delicious classic, but is time-consuming if you think about. Salting the eggplant to drain out liquid in colander, or between paper towels, then flour, egg, breadcrumb routine and messy frying, then assemblage. Here she stuck eggplant in oven and then assembled, and it worked.
God this looks SO good. I'm going to make it next weekend and I hope it will taste as good as the one my mother made on occasion when I was a teenager. I believe you Alison when you said you could eat a small dish entirely on your own: I did that a couple of times myself, I never wanted it to end. DELICIOUS and just so much more flavourful than anybody would imagine such simple ingredients to be, you described all that perfectly. Toast was a good example. :) Thank you so much for this upload. xo
I love your recipes. I'm going to sit down this week and start doing some of them. I've been binging on your videos because they're making me laugh thanks.
This really is amazingly good. I made it the same day it was in anewsletter. I think its the capers and the panko bread crumbs that make it unique and oh so tasty. Thank you again for another amazing creation Alison Roman!
Love anchovies! If you haven't tried the Swedish dish called "Janssons frestelse" (Jansson's temptation), you really should. It's composed of potatoes cut like french fries, sliced onion and a generous amount of anchovies put in layers in a dish, salt and pepper in between, and then you pour over cream mixed with juice from the anchovies and bake it. Simple, but It's ridiculously yummy!
Love your videos. Love your less than perfect kitchen ( unpretentious and lived-in) and all its imperfections. Love your explanation of why you make a dish they way you do - very down-to-earth. And love how (yes I said 'love' again!) you can apparently control the sun: light to dark back to light in one video. AMAZING.
I’m so happy I found you. I love the way you cook😘👍🏻👏🏼👏🏼👏🏼
We are stuck in Texas dealing with a family emergency, and I’m in our hotel room watching this video and wishing I was back home so I could make this immediately. Love restaurants but miss being in the kitchen! Thanks for such a bodacious looking eggplant parm. I agree with your philosophy, crunch is everything!
That looks wonderfully delicious... And that kitchen is so beautiful, so much cachet! :-) What a treat, thanks Alison Roman, I am happy I discovered your CZcams channel! :-)
I am vegan, but I am so addicted to your videos, your cooking style, and your personality. Your recipes are pretty easy to veganize, by the way. I have been using kalamata olives (in place of sardines) in tomato sauces all the time now. For this one, I plan to make the olive substitution and use a vegan bechamel sauce instead of the mozzarella.
I’m vegan too and am also addicted to watching! I was just thinking about making this with cashew cream or vegan béchamel! .
Guess I know what I'm making this weekend! :) thank you for making me want to potter around the kitchen again, Alison. Yum.
I made this tonight and it is SO good. Super easy to make, so flavorful. Wow.
I love how much vegetarian food you cook😍looks delicious!
It’s wonderful to have you back again. I love your recipes, brought to life so beautifully by your videos. So user-friendly and so delicious!
OMG-the best eggplant parmesan I made following any recipe. This is my go-to recipe now. I plant quite a few eggplants in the summer so I will make really good use of your fabulous dish. Thank you Alison.
Ok so on a whim I bought an eggplant. Decided to look up a recipe for eggplant parmigiana. Found your video at like 2am and the next day I followed your recipe and I have to say this is the best eggplant parm I have ever made/had. Went on Amazon. Bought your book. Damn girl
Made this dish tonight but forgot to get anchovies. My wife was a huge fan. Incredible and relatively easy dish to make. Thank for you all the fun videos! Can’t wait to try another recipe
Our Brooklyn apt has the same exact terrible stove/oven. So inspiring to see someone producing deliciousness with it. We keep a pizza stone on the bottom rack to keep the oven at a more consistent temp. It's also a barrier between food and the bottom vents, preventing heat surges from burning the food.
I made this dish, and loved it. I accompanied it with garlic bread. Thank you for sharing.
What's fantastic about this recipe is that it captures the true essence of eggplant parm but is far simpler. That makes it worth the trouble even if it's not perfect. In my case, it was over seasoned and the cheese wasn't the best. But It was still excellent and well enjoyed. I'll use less salt and better cheese next time. I saved myself some trouble and used my favorite jarred sauce (without shame). No issue there. The typical eggplant parm recipes make you set up a breading station. What a mess! Like, I'm never gonna do that, but I'll do this again and it'll be better the second time. Thanks Alison.
I made this the other day, and I can attest that it is absolutely delicious!
I made this last night! My mom, who has had eggplant in the parm and hated it, was a big fan of this! So happy I have leftovers! 10/10
If you're allergic to eggplant, you could absolutely sub portabellas or lenth-wise, thick cut zucchini - I've often used both with eggplant & they taste great & the textures hold up well with the sauce & bread crumbs. You could also swap for a chicken parmesan or if you don't mind a really different flavor, you could use cauliflower, romensco, or squash. Sicilian nonno approved.
I thought of zucchini too, “you can’t” is such a sad answer!!!
Def just finished watching all of Allison’s videos from this & NYT’s channel for thr 2ND time this week...and to refresh feed & see a fresh video...ugh, yes. It just fuels the addiction, & I’m not mad at it🥰
WE DON'T WATCH THOSE ANYMORE
We made this last night for dinner (doubled the amounts) and had the leftovers lunch today. Currently, my boyfriend is off to the store to buy more ingredients because yes, we are making this AGAIN tonight (also doubling the amounts)!! It is THAT GOOD. Thank u Alison!
I am loving all these new recipes/ videos !
ok i don’t want to brag but here goes. i made this recipe exactly as described ; delicious. perfect. thanks so much. what i did a few days later was use the tomato sauce base recipe as a starter for my chili. again i won’t brag, but it was the best chili i’ve ever made or eaten. my house guest agreed. just my humble opinion. food for thought. enjoy!
looks amazing, can't wait to try it!
This is the recipe I needed! Thank you
I love that you cook with anchovies! They are my favorite secret ingredient.
The tiny addition of the capers makes this recipe completely addictive. I made this for someone who loathes aubergines, and has already asked me to make it again soon!
I made it again today (literally woke up dreaming of these flavors) with packaged shredded mozzarella, only on the bottom layer, otherwise exactly as written, and it was equally phenomenal (a tad lighter which I actually liked!) THANK YOU FOR THIS
BLOWN AWAY!!! FIRST TIMER OF EGGPLANT PARM!! It was a 10/10 EXPERIENCE!! You are a RARE GEM!!!
I like Mondays now, because I got something to look forward to!!!
I know this isn’t what this video is about, but your skin looks insane! Gorgeous. The eggplant parm looks good too...
I love your recipes! More single person recipes for us lonely people please!
You're so fun to watch 🥳🌼I love eggplant and have been wanting to learn how to cook them.
Yay!!! I'm so happy to see you here again ❤️
I love the way you cook. Rustic, but elegant. Fundamentally strong. My soul tells me you're one of my favorite people, my anxiety tells me you'd probably hate me. 😄
These are making tuesdays my favorite day of the week!
dear god!! This was one of the best things I've ever had. Also first recipe of yours I've tried. Now I'll have to look through your whole channel.
OMG. Love your irreverent banter and tasty looking, manageable recipes!
Nice. It’s quick and easy for anyone to try on a weekend.
Alison, you are a jewel. Just an amazing talent.
i’m ecstatic you’re making videos again, oh how i’ve missed your presence and jokes. 💕💕💕
Thank you. I was dreaming of eggplant parmy but not bothered with the frying part. Then your video popped up. Dinner tonight!!
Thank you for the great recipe and a fun video to watch.