Hi Beth, I studied this video immensely and here is what I found. At 450 degrees the thinly sliced eggplant slices can burn quiet easily. So I opted to slice mine a little bit thicker and baked them on parchment at 400 degrees, brushed w olive oil. Also, I removed the skin of the eggplant to reduce bitterness along with soaking the slices for 1 hour in salt water with 1 teaspoon of sugar whisked until dissolved. Pat dry with paper towels. After slicing two large eggplants I realized it wasn't enough to layer so I sliced 3 total. For the marinara, I used diced roma tomatoes and added Italian seasoning, garlic, brown sugar, red chilli flakes, sweet basil and oregano. Simmered slow and low for 45 min. I wanted contrasting flavors that goes well in any lasagna so I sauteed red onion, portabello mushrooms and Italian sausage. Layering the same way you did with sauce on the bottom, eggplant slices, parm, sausage mixture and mozzarella. Repeat. I cooked the lasagna 30 minutes without the final layer of mozzarella. The last 20 min at 375 degrees I added the final layer of mozzarella cheese and cooked til golden brown. I enjoy your channel very much. I see you have a passion for Williams and Sonoma just as much as I do. For those with a more modest budget can find enameled cast iron oval baking dishes with handles at Walmart or Target for around $40😊💗🍴
This looks so delicious and that's very similar to how we make melanzane alla parmigiana in my Sicilian family. I usually let the eggplant slices sit in a colander with some salt for as long as I have - sometimes I do it while I am preparing launch so that the eggplant is ready for dinner. I do this because the eggplant liquid can be bitter sometimes and I do notice a difference if I let the eggplant slices sit as they become sweeter. I then cook them in the oven as you did or grill them - even though the traditional method would be to fry them. As far as the sauce is concerned, I typically make it with thinly chopped onion and no garlic. It is more common in Sicily - as far as I know - to make sauce with onion. Only in certain types of sauces we add garlic - for example, for pasta with shrimp and tomatoes. As Italians, we use less garlic than people outside of Italy think. Lastly, we prefer to use parmesan on top rather than mozzarella - also in lasagna. I don't know why that is. My mother was always afraid that mozzarella could burn on top of anything and parmesan creates a nice, crunchy, salty crust that is incredibly delicious. Hope that these Italian tips may be interesting or useful to you. :)
I used to make it with the breaded fried eggplants, Just made it like this with the eggplants in the over and I love it! Less grease, less time to make and less mess to clean. Thank you ! It turned out delish
Beth you must try this. Slice the eggplant in rounds appx 1/3”, brush both sides with mayonnaise ( Best Foods) then dip both sides in Italian bread crumbs. Place on baking sheet lined with parchment paper Season with basil oregano little bit of salt and pepper. Bake at 400° for approximately 30 minutes. till golden brown. You don’t have to flip them. They taste and look as if you fried them without the soaking up of oil. I’ve been making these for years, and they’re really delicious. Love your videos. Take care ❤️
This is such a pretty dish! This looks so delicious and very easy to make. Thanks so much for sharing your family's recipe and your spin and modifications.
I love that you actually admitted that you aren't the best with a knife...NEITHER AM I. My mandolin has come in so handy and I don't feel bad about it now. Thank you Beth!
Ha! Yes I always have these knife companies reching out to me for partnerships and I'm like "You're talking to the wrong person ha!" A Cook Named Matt is who they should speak too! Have you seen his knife skills? The guy is amazing! czcams.com/users/acooknamedMatt
cant wait to make this soon for me can i use vegan cheeses i never had baked eggplant parmesan before i love eggplant soooooooooooooo much perfect for my after office meals
The Eggplants we buy now aren't as bitter as the ones that used to be grown, so there isn't really the need to salt them. I've done it both ways when making Moussaka and there's no difference in the end result. Fab recipe Beth, thanks for sharing xx
Watching your videos is like coming home 🥰🥰🥰 can’t wait to make this! I’m fasting daily this month for Ramadan, this might make a good fast breaker meal!
I'd made up my mind that I was giving up eggplant because each attempt to prepare it was a fail, however, I'm going to give it one last try because this recipe looks both easy and delicious. Thanks so much, Beth!!
It's delicious! I can't eat fried foods so always bake my eggplant for eggplant parmesan. My family loves my eggplant parmesan and it is much healthier baked instead of fried. Yum!
Hola Beth...me encanta verte,tus recetas sencillas y tú manera de mostrarlas... té veo desde un pequeño pueblo de Extremadura,España...tenemos los mejores jamones ibéricos del mundo...ven a vernos y los pruebas..🤗😘
This dish was deliciousness - so healthy! I am going to make this again for guests next week! My only tip would be careful with the salt. I think my can of tomato sauce was overly seasoned with salt.
Beth, your eggplant parmesan looks so beautiful, and so are you with your smile and ponytail. What did you enjoy about making eggplant parmesan? Stay safe, sweetie.
Hi Beth. A new subscriber from Canada :) The very first recipe of yours I tried was the Coq Au Vin and it was absolutely spot on!! So today I am making the Eggplant parmesan. It's an afternoon project as I live aboard and my oven *for pre-roasting the eggplant* is small. I don't mind in the least...It's cool and overcast and I have lovely smells filling the boat. The only change I made to the sauce is I always add a pinch of sugar and a sprinkling of cinnamon, but that is personal taste. First batch of eggplant is ready to come out and then 2 following (as I scaled it back for 2). Thanks for your fabulous recipes and your cheerful channel!! Cheers!
WOW! I'm impressed! You are doing all this on a boat?! You should post videos on how you are accomplishing all this, it would be fascinating! :) Hope you enjoyed the eggplant! :) And WELCOME to the channel!
This looks so delicious,I'm definitely going to have to make it.And I'm imagining this with some goats cheese dotted on top. Thank you for the recipe Beth.
Hey Beth! I've subscribed to you since your first few videos and I went inactive for a loooong time. Now that I'm back and watched your new video, I realised how friendly and comfortable you are in front of the camera as compared to your first few videos! So much more interaction with the audience. Still the same elegance though!
LOL! Oh yes, being on-camera is a learned skill, it gets easier the more you do it and in fact the more I got to know the audience the easier it was too! After 10 years it feels like talking to old friends because it is ha! :) WELCOME BACK!
@@EntertainingWithBeth Thank you, Beth. You are always so kind to respond back to my questions and I know it is a busy time for you with Thanksgiving around the corner 😊.
Oh yes, this one is my favorite brand! It was introduced to me by a cooking class teacher we had in Tuscany last year. I had never heard of it and then finally found it at my local grocery store! But if yours doesn’t carry it, you can also get it online it’s great! Or, I also like Hunts tomato sauce too! amzn.to/3qPig5b
Oh sure it would be a lovely eggplant in tomato sauce dish, maybe slice the eggplant a little thicker in that case, like 1/4 of an inch instead of 1/8 inch :)
The reason for drawing the liquid out of eggplant is because that liquid is bitter, unpleasant tasting. The salt is just a way to help draw out the liquid. It should not be an amount of salt that makes the dish too salty. That much is not needed.
I know you explained that you added the mozzarella to make it a more filling meal but do you know that, in Italy, Eggplant Parmigiano has as its only cheese ... you guessed it! Parmigiano! Layers of eggplant (yes, not breaded, yes, sliced lengthwise), tomato sauce and Parmigiano cheese, hence the name! There is no mozzarella, no ricotta, the way some Italian-Americans make it. Of course now, more restaurants in Italy are catering to the "turisti," which is sad.
PRINT THE RECIPE HERE! entertainingwithbeth.com/baked-eggplant-parmesan/
Hi Beth,
I studied this video immensely and here is what I found. At 450 degrees the thinly sliced eggplant slices can burn quiet easily. So I opted to slice mine a little bit thicker and baked them on parchment at 400 degrees, brushed w olive oil. Also, I removed the skin of the eggplant to reduce bitterness along with soaking the slices for 1 hour in salt water with 1 teaspoon of sugar whisked until dissolved. Pat dry with paper towels.
After slicing two large eggplants I realized it wasn't enough to layer so I sliced 3 total.
For the marinara, I used diced roma tomatoes and added Italian seasoning, garlic, brown sugar, red chilli flakes, sweet basil and oregano. Simmered slow and low for 45 min.
I wanted contrasting flavors that goes well in any lasagna so I sauteed red onion, portabello mushrooms and Italian sausage. Layering the same way you did with sauce on the bottom, eggplant slices, parm, sausage mixture and mozzarella. Repeat. I cooked the lasagna 30 minutes without the final layer of mozzarella. The last 20 min at 375 degrees I added the final layer of mozzarella cheese and cooked til golden brown.
I enjoy your channel very much. I see you have a passion for Williams and Sonoma just as much as I do. For those with a more modest budget can find enameled cast iron oval baking dishes with handles at Walmart or Target for around $40😊💗🍴
This looks so delicious and that's very similar to how we make melanzane alla parmigiana in my Sicilian family. I usually let the eggplant slices sit in a colander with some salt for as long as I have - sometimes I do it while I am preparing launch so that the eggplant is ready for dinner. I do this because the eggplant liquid can be bitter sometimes and I do notice a difference if I let the eggplant slices sit as they become sweeter. I then cook them in the oven as you did or grill them - even though the traditional method would be to fry them. As far as the sauce is concerned, I typically make it with thinly chopped onion and no garlic. It is more common in Sicily - as far as I know - to make sauce with onion. Only in certain types of sauces we add garlic - for example, for pasta with shrimp and tomatoes. As Italians, we use less garlic than people outside of Italy think. Lastly, we prefer to use parmesan on top rather than mozzarella - also in lasagna. I don't know why that is. My mother was always afraid that mozzarella could burn on top of anything and parmesan creates a nice, crunchy, salty crust that is incredibly delicious. Hope that these Italian tips may be interesting or useful to you. :)
My family also sauté onion in their sauce and we use Parmesan for the top layer.
All great tips, make sense, thank you.
I used to make it with the breaded fried eggplants, Just made it like this with the eggplants in the over and I love it! Less grease, less time to make and less mess to clean. Thank you ! It turned out delish
I'm so glad it was a hit! :)
Hey there ,I just want to say that your recipes look so elegant 👍👌😋😍😉👏🏼great job on all the presentation ❄️☃️🌟🤚🏽🙏🏾🫶🎄✌️
Beth you must try this. Slice the eggplant in rounds appx 1/3”, brush both sides with mayonnaise ( Best Foods) then dip both sides in Italian bread crumbs. Place on baking sheet lined with parchment paper Season with basil oregano little bit of salt and pepper. Bake at 400° for approximately 30 minutes. till golden brown. You don’t have to flip them. They taste and look as if you fried them without the soaking up of oil. I’ve been making these for years, and they’re really delicious. Love your videos. Take care ❤️
Oh I really love that idea! I must try that! I wonder if I could pop them in the air fryer that way too! :) Thanks for sharing this awesome tip! :)
@@EntertainingWithBeth Beth your welcome. I don’t have an air fryer, but it always turns out perfect in the oven.
This is such a pretty dish! This looks so delicious and very easy to make. Thanks so much for sharing your family's recipe and your spin and modifications.
Of course! My pleasure! Hope you enjoy it as much as we do! :)
I always love how simple and straight forward your recipes are Beth! Will have to try this!
Oh I’m so glad to hear it! You’ll love this one it’s so easy to put together and so yummy too hope you enjoy!
I love that you actually admitted that you aren't the best with a knife...NEITHER AM I. My mandolin has come in so handy and I don't feel bad about it now. Thank you Beth!
Ha! Yes I always have these knife companies reching out to me for partnerships and I'm like "You're talking to the wrong person ha!" A Cook Named Matt is who they should speak too! Have you seen his knife skills? The guy is amazing! czcams.com/users/acooknamedMatt
Delicious looking food. Thanks for sharing 👍 😊
What a delicious recipe!! Thanks Beth!
Love this so easy to assemble and tastes delicious. Love your channel makes my day
Awww thanks Jo! So glad you enjoy it :) Truly appreciate the support! :) xxoo
Wow... that looks awesome!😋
I'm not a big eggplant fan, but, you make it look so good I might actually give it a try!🌺🌺 Thank you so much Beth!💗💗
Ha! You never know maybe you'll be converted ha! Hope you enjoy! It really is so yummy!
cant wait to make this soon for me can i use vegan cheeses i never had baked eggplant parmesan before i love eggplant soooooooooooooo much perfect for my after office meals
Yes you can! :) Hope you enjoy!
Your food always looks so good. I will definitely try this
Aww thanks Denise hope you enjoy! :)
The Eggplants we buy now aren't as bitter as the ones that used to be grown, so there isn't really the need to salt them. I've done it both ways when making Moussaka and there's no difference in the end result. Fab recipe Beth, thanks for sharing xx
Oh really? so interesting! Who knew! Thanks for sharing! :)
I thought the salting was to rid them of excess moisture. Is it only for bitterness?
@@amyjohnson7729 i bet it helps both :)
Watching your videos is like coming home 🥰🥰🥰 can’t wait to make this! I’m fasting daily this month for Ramadan, this might make a good fast breaker meal!
These are actually hydrangeas :) We just planted some in that exact color and hoping they will be blooming in time for next summer!
Another awesome video!! Thank you!!
You are so welcome! Glad you enjoyed it!
I'd made up my mind that I was giving up eggplant because each attempt to prepare it was a fail, however, I'm going to give it one last try because this recipe looks both easy and delicious. Thanks so much, Beth!!
Oh yes it is give it one more try ha ha Ha I think you’ll really like this and it’s super easy too!
It's delicious! I can't eat fried foods so always bake my eggplant for eggplant parmesan. My family loves my eggplant parmesan and it is much healthier baked instead of fried. Yum!
Yes it is and so much easier too and less mess hope you enjoy!
Hi Beth when I make it I fry the eggplant in a non stick pan with out any oil it comes out really good that is my way
Hello from Orange County, CA!Yum! Love that it’s not fried!
Cette recette est parfaite! Plat unique ! C 'est la préférée de mes enfants! .merçi Beth
De rien! Mon plaisir! Tellement content que tout le monde aime ça! Un de mes préférés aussi! :)
Baked eggplant parmesan looks good.
Oh it is! So yummy! A must try for sure! :)
Your recipes are so simple and beautiful. Love your channel 🥰
Thank you so much 😊 so glad you enjoy them! :)
(Between “my dad and ME”. Sorry, I’m a grammarian. 😬) LOVE every one of your amazing recipes!
Hola Beth...me encanta verte,tus recetas sencillas y tú manera de mostrarlas... té veo desde un pequeño pueblo de Extremadura,España...tenemos los mejores jamones ibéricos del mundo...ven a vernos y los pruebas..🤗😘
Beth, I love your eggplant parmesan. You inspired me to make an eggplant and zucchini lasagna last night. Thanks
Oh now that sounds super yummy!!
This dish was deliciousness - so healthy! I am going to make this again for guests next week! My only tip would be careful with the salt. I think my can of tomato sauce was overly seasoned with salt.
Looks yummy! Thank you. 🙏🏼
My pleasure 😊
I’ll have try your method. My mom loves eggplant Parmesan!
It's SO yummy! And easy too! :)
Beth, your eggplant parmesan looks so beautiful, and so are you with your smile and ponytail. What did you enjoy about making eggplant parmesan? Stay safe, sweetie.
I love revisiting old family recipes, makes me feel like they are right there with me in the kitchen! :)
This looks so good and I will definitely make it very soon. Tank you.
Hope you enjoy! :)
Love your eggplant!!!!!
Looks delicious. Have to try it. Cheers
My husband planted eggplant in his garden. I will make him this recipe. It will be good because Beth made it first. 👍🏼
Ha ha! I hope you all enjoy it! I have eggplant started in my garden too, but the slugs have attacked it! The leaves are all eaten up! Whaah!
I make my sauce with ground beef. Bechamel sauce and lots of muzzsrela, & Parmesan of course .
That sounds so good! 👵
Hi Beth. A new subscriber from Canada :) The very first recipe of yours I tried was the Coq Au Vin and it was absolutely spot on!! So today I am making the Eggplant parmesan. It's an afternoon project as I live aboard and my oven *for pre-roasting the eggplant* is small. I don't mind in the least...It's cool and overcast and I have lovely smells filling the boat. The only change I made to the sauce is I always add a pinch of sugar and a sprinkling of cinnamon, but that is personal taste. First batch of eggplant is ready to come out and then 2 following (as I scaled it back for 2). Thanks for your fabulous recipes and your cheerful channel!! Cheers!
WOW! I'm impressed! You are doing all this on a boat?! You should post videos on how you are accomplishing all this, it would be fascinating! :) Hope you enjoyed the eggplant! :) And WELCOME to the channel!
@@EntertainingWithBeth lol...We do liveaboard and thanks, but I'm way too camera shy for that!
This looks so delicious,I'm definitely going to have to make it.And I'm imagining this with some goats cheese dotted on top. Thank you for the recipe Beth.
Oh sure that would be great too! :)
Hey Beth! I've subscribed to you since your first few videos and I went inactive for a loooong time. Now that I'm back and watched your new video, I realised how friendly and comfortable you are in front of the camera as compared to your first few videos! So much more interaction with the audience. Still the same elegance though!
LOL! Oh yes, being on-camera is a learned skill, it gets easier the more you do it and in fact the more I got to know the audience the easier it was too! After 10 years it feels like talking to old friends because it is ha! :) WELCOME BACK!
Just subbed. Amy from Away Girl's channel recommended you!
Awesome! Thank you Amy! :) And WELCOME! :)
If salt the eggplant and get all the moisture out it won't absorb much oil when you fry it 😊
Looks like Melanzane, which I love so much...It is one of my favourite Italian dishes! With all that melted cheese the taste is scandalous...
Just wondering if I freeze this do I need to defrost before baking or just stick it in the oven and bake for 30 minutes? Thank you, Beth!!
I would just pop it right in the oven! Otherwise it might create too much moisture if you defrost first. Hope you enjoy!
@@EntertainingWithBeth Thank you, Beth. You are always so kind to respond back to my questions and I know it is a busy time for you with Thanksgiving around the corner 😊.
Oh course! My pleasure!! 💕🙌
I made this recipe and it’s delicious!! Thank you Beth!
Hi Beth, Do you have a brand of tomato puree that you recommend?
Oh yes, this one is my favorite brand! It was introduced to me by a cooking class teacher we had in Tuscany last year. I had never heard of it and then finally found it at my local grocery store! But if yours doesn’t carry it, you can also get it online it’s great! Or, I also like Hunts tomato sauce too! amzn.to/3qPig5b
Mmmmmmmm
Can I make it with out cheese as i have an allergy?to it
Oh sure it would be a lovely eggplant in tomato sauce dish, maybe slice the eggplant a little thicker in that case, like 1/4 of an inch instead of 1/8 inch :)
@@EntertainingWithBeth thank you 😊
Have you tried nutritional yeast? I don't even have an allergy to cheese or lactose intolerant & I love it!!!!
Bless your sweet self....My favourite...but leaves me exhausted and fat !
👍🤣
🙏🏻🥰
Breadcrumbs on the top would have been good too
Oh yes! Totally trying that next time! Great idea! :)
The reason for drawing the liquid out of eggplant is because that liquid is bitter, unpleasant tasting. The salt is just a way to help draw out the liquid. It should not be an amount of salt that makes the dish too salty. That much is not needed.
I thought if you left the skin on the eggplant it was bitter to eat?
I know you explained that you added the mozzarella to make it a more filling meal but do you know that, in Italy, Eggplant Parmigiano has as its only cheese ... you guessed it! Parmigiano! Layers of eggplant (yes, not breaded, yes, sliced lengthwise), tomato sauce and Parmigiano cheese, hence the name! There is no mozzarella, no ricotta, the way some Italian-Americans make it. Of course now, more restaurants in Italy are catering to the "turisti," which is sad.
Hey
Eggplant is a mystery sponge.
I want to talk to you is possible
I want to talk to you is possible