Most years I make an extra eggplant parm at this time of year when the local eggplants are at their best and put it in the freezer, unbaked and minus the top layer of cheese. I then bake it from frozen the week before Christmas when work is the busiest for me and enjoy a taste of summer each day for lunch in the midst of chaos.
That’s a great idea. I could totally use more homemade things in the freezer for when I don’t feel like cooking. Why do you leave off the top layer of cheese, though?
@@wendyannh I've found that the cheese on top doesn't brown as nicely when it's been frozen as part of the dish - it almost gets soggy as it thaws. (The inside layer doesn't matter since it doesn't need to brown.) So instead, I throw on a layer of fresh cheese when I take it from the freezer to put in the oven.
That is lovely🌞 It reminds me of the six months or so before my sister got married in 1981. Every week my mom would make one or two dishes- all sorts of lasagnas, Italian beef, corned beef, casseroles, homemade pies, etc- and put them in the freezer in the garage for when everyone came for the wedding. But in all the wedding planning, she forgot to keep a list. Man, did we eat well with little effort for about a year after Ann got married because we kept uncovering all this fantastic food mom had prepped and forgotten about! Happy times!
Just wanna say this was my first time making this dish from scratch even though this is perhaps one of my favorite dishes. You made this recipe straightforward and easy to follow. I made this exactly as you teach. Turned out wonderful.
My theory about salting the eggplant is that it makes the cut surface less spongy so that the oil coats the eggplant more evenly. Otherwise, the oil is absorbed immediately by whichever bits of the surface that touch the pan first. What do you think?
This recipe tunrned out to be a bit more laborious that what it looks like, but it certainly is not complex and the end-result is simply amazing! It is a keeper
This was great! I just finished my eggplant parmesan, and it is ready to be put in the oven. I made it the same way--toasting the eggplant in the oven, has changed my life! Thank you!!!! I'm in Seattle--but was born in New York-----
Thank you Eric and #NYTimesCooking. While I am not a fan of aubergine this is definitely worth making. Might even sub in flatten chicken breasts? Always enjoy your ability to educate us on the intricate details that will result in a successful end product. ps: Just made tomato posata last night with the end of the tomatoes so I have no excuse not to make this. #Eggplant #EggplantParm #EricKim #Dinner
Our Brooklyn Italian tradition has ricotta with the mozzarella in the eggplant parm also but I think I like your version without the ricotta if you intend to use it as a sandwich filling. I will definitely try the oven method for baking the eggplant next time instead of the stop-top frying method that was traditional in my family. Thanks!
Eggplant parm is ALWAYS better the next day.... IF you have ANY leftovers:) And my go to cheese for this is pecorino romano and not parm. I also add Fontina and fresh mozzarella cheese:)
Eric is adorable and that eggplant parm is sexy! I will be making this very soon with Claire's gateaux Basque for dessert. So basically, health food! Thank you for another wonderful video, Eric!
I think I will be slicing my eggplant 🍆 lengthwise like Eric did from now on. An Italian-American told me it’s less bitter this way. Baking in the oven probably makes it crispier than frying it in the pan. Looks delish!
Yum! I had no idea this was so easy to do, and it’s one of my most favorite dishes in the world. I’m definitely going to make it in the next few days, and a whole lot more often. I love the idea of baking the eggplant vs pan frying it, too. Especially if it’s going to come out so nice and crispy like that, without having to absorb a metric ton of oil, I’m going to just do plain eggplant as a side dish like this!
The comment on saving the water for making a martini …… I do that when I make tzatziki sauce and salt the shredded cucumber. Salted cucumber juice and vodka is pretty good.
This italian loves everything about Eric. My Sicilian mother never made eggplant parm the same way, it always depended on what kind of mood she was in, and how much time she had.
Great recipe (yes, I made it! home grown eggplant, and homemade goat cheese mozzarella...) and perfectly charming presenter...that's important also. Cheers!
Thanks for a great recipe, haven't had eggplant parm since I was a kid will have to try making it on my own, especially now heading into Autumn. I always listen to music while cooking mostly BTS since they always put me in a great mood. 💜
No bread crumbs needed. After salting eggplant and weighing in down for 4 hours. Wipe it off. Don’t use too much salt. Mix 6 eggs with a cup of parm cheese & 2 tablespoons of milk. Dip eggplant in a bit of flour & then egg mixture. Fry in veggie oil until brown on both sides about a minute a side. Put on a paper towel in batches to catch any residual oil. Then assemble. It’s too salty and gritty with breadcrumbs
Should be eggplant parm not eggplant mozzarella. More shredded parm cheese or pecorino cheese and less mozzarella or is you use it use fresh. No store bought sauce and only a bit of oregano. And, peel the plant
Imagine if an Italian American was asked to create a recipe for a traditional Asian dish. Hey tony make me a killer banh mi and is this how your grandma made it 😂
This was so approachable and his voice is so relaxing
Love this guy. He’s my Timothée… can I get an Eric t-shirt?
What I love about Eric's videos the most, is how human they feel.
Love Eric’s presentation style…unpretentiousness. He makes cooking fun! Thanks!!!
Most years I make an extra eggplant parm at this time of year when the local eggplants are at their best and put it in the freezer, unbaked and minus the top layer of cheese. I then bake it from frozen the week before Christmas when work is the busiest for me and enjoy a taste of summer each day for lunch in the midst of chaos.
That’s a great idea. I could totally use more homemade things in the freezer for when I don’t feel like cooking.
Why do you leave off the top layer of cheese, though?
@@wendyannh I've found that the cheese on top doesn't brown as nicely when it's been frozen as part of the dish - it almost gets soggy as it thaws. (The inside layer doesn't matter since it doesn't need to brown.) So instead, I throw on a layer of fresh cheese when I take it from the freezer to put in the oven.
Ingenious
That is lovely🌞 It reminds me of the six months or so before my sister got married in 1981. Every week my mom would make one or two dishes- all sorts of lasagnas, Italian beef, corned beef, casseroles, homemade pies, etc- and put them in the freezer in the garage for when everyone came for the wedding. But in all the wedding planning, she forgot to keep a list. Man, did we eat well with little effort for about a year after Ann got married because we kept uncovering all this fantastic food mom had prepped and forgotten about! Happy times!
My favorite recipe developer teaching one of my favorite dishes? Hell yes. This looks so so good.
Just wanna say this was my first time making this dish from scratch even though this is perhaps one of my favorite dishes. You made this recipe straightforward and easy to follow. I made this exactly as you teach. Turned out wonderful.
ahhhh your typical sunday comforts, eggplant parm, Eric and Timothee Chalamet
My theory about salting the eggplant is that it makes the cut surface less spongy so that the oil coats the eggplant more evenly. Otherwise, the oil is absorbed immediately by whichever bits of the surface that touch the pan first. What do you think?
Use Matsoh meal for the breading, many Italians do, it doesn't absorb oil the way breadcrumbs do.
This recipe tunrned out to be a bit more laborious that what it looks like, but it certainly is not complex and the end-result is simply amazing! It is a keeper
I see Eric, I click straight away 😊
love the timothee chalamet shirt, iconic
This was great! I just finished my eggplant parmesan, and it is ready to be put in the oven. I made it the same way--toasting the eggplant in the oven, has changed my life! Thank you!!!! I'm in Seattle--but was born in New York-----
Eric in the NYT's kitchen listening to Red Velvet; I think we need a cross-over with NYT's music crew, please? _Eric's Epic Playlist_ 🤩
How did you know that I JUST bought eggplants and wanted to make this favorite from childhood. Thx! 😊🥳😋
Thank you Eric and #NYTimesCooking. While I am not a fan of aubergine this is definitely worth making. Might even sub in flatten chicken breasts? Always enjoy your ability to educate us on the intricate details that will result in a successful end product. ps: Just made tomato posata last night with the end of the tomatoes so I have no excuse not to make this. #Eggplant #EggplantParm #EricKim #Dinner
Love Eric, *LOVE* eggplant parm
Our Brooklyn Italian tradition has ricotta with the mozzarella in the eggplant parm also but I think I like your version without the ricotta if you intend to use it as a sandwich filling. I will definitely try the oven method for baking the eggplant next time instead of the stop-top frying method that was traditional in my family. Thanks!
I never would have cut them that thick for parm. This looks great and yummy.
Eggplant parm is ALWAYS better the next day.... IF you have ANY leftovers:) And my go to cheese for this is pecorino romano and not parm. I also add Fontina and fresh mozzarella cheese:)
This is so timely! I just bought 2 eggplants and wanted to make eggplant parm. 😮. It’s like you read my mind!
the timothee chalamet shirt is sending me 😭 i love it
Eric is adorable and that eggplant parm is sexy! I will be making this very soon with Claire's gateaux Basque for dessert. So basically, health food! Thank you for another wonderful video, Eric!
Can we take a moment for the shirt
Also, Psycho is an *amazing* song - one of their best.
Thanks so much for perfecting this LOVED classic dish. I’m such a ardent fan of Eggplant , really looking forward to recreating
Wow I need to try this at home
I cant wait to move into my own house. I wanna cook the foods from the different regions, do experiment and maybe baking. 🤓
What’s stopping you from doing it now? Go for it!
best stratgey for it not getting into the mushy watery condition after baking?
This looks incredible! Eric is my favorite chef
that's the best t-shirt I've ever seen (the eggplant parm looks great too)
He wasnt lying when he said you're gonna need coffee. Took me forever to make 😂
Love this. Can't wait to make. Also every NYT Cooking video feels like it was made by the most introverted people in the world.
Perfect timing just picked up some eggplants and didn’t know what I wanted to do with them
I think I will be slicing my eggplant 🍆 lengthwise like Eric did from now on. An Italian-American told me it’s less bitter this way. Baking in the oven probably makes it crispier than frying it in the pan. Looks delish!
Be careful. Many times it has fibers that make it difficult to eat if you cut it lengthwise. Cut it on the diagonal if you want bigger pieces to fry.
Lovely recipe and lovely chef
Looks delish, as usual.
Eggplant parm is one of my favorites. I peel my eggplant, it can be a little tough.
Yum! I had no idea this was so easy to do, and it’s one of my most favorite dishes in the world. I’m definitely going to make it in the next few days, and a whole lot more often.
I love the idea of baking the eggplant vs pan frying it, too. Especially if it’s going to come out so nice and crispy like that, without having to absorb a metric ton of oil, I’m going to just do plain eggplant as a side dish like this!
The comment on saving the water for making a martini …… I do that when I make tzatziki sauce and salt the shredded cucumber. Salted cucumber juice and vodka is pretty good.
Aaay a reve stan!
I made this it was bomb thank u
That sandwich is in my Future. 🤩
This italian loves everything about Eric. My Sicilian mother never made eggplant parm the same way, it always depended on what kind of mood she was in, and how much time she had.
"No one will be the wiser" is how I would rolled out that sentence...
This helped me make it!! Thank you Eric 🙏🙏
Eric, what is the brand of pan you are assembling in? Is it aluminum? Thanks!
The sandwich is gilding the lily🌞
Ah Eric, you legend, that Kaarage video was unreal
Great recipe (yes, I made it! home grown eggplant, and homemade goat cheese mozzarella...) and perfectly charming presenter...that's important also. Cheers!
Thanks for a great recipe, haven't had eggplant parm since I was a kid will have to try making it on my own, especially now heading into Autumn. I always listen to music while cooking mostly BTS since they always put me in a great mood. 💜
I finally get the dry-wet-dry dredging dance! I think I could manage it now in my tiny apartment kitchen. Yay, Eric!
Translation:
장난이야~~
농담 할 뿐이지 뭐~~
재밌게 놀자!
I love eggplant parm
Mmmmm eggplant!!! And did some mention Red Velvet?!?!?!?! Fingersnaps❤❤❤❤!
Hands up if you checked out Red Velvet👍😊
Very good !
Where can I get a pan like that? Straight edged, metal. Looks like something I need in my kitchen.
Also I’m in Europe, so that will be harder to find
lol the Red Velvet name drop
Can confirm, KPop makes for great cooking music
To bake or deep fry the eggplant? Thoughts?
What bread crumbs is he use to coat the eggplant?
What about the nonparmesan cheese?
i knew i liked you. now you say you like red velvet and now i love you
Sir I wanna be your friend. I make me own version but I love yours and am doing this today
Soooo Moussaka?
You are not my grandma, but you could be my daddy! 😉
I was waiting for you to say; The only cut corners here...are on the eggplant, to fit them in the pan!--hehehe ;p
Yum 😮
That looks so delicious 😍 also yesssss another red velvet enthusiast!
Wow 😍😍😍
i can't seem to find courser panko in any of my asian supermarkets :( does anyone know where to get some?
Looks super yum 😋
The martini joke shook me ☠️
No bread crumbs needed. After salting eggplant and weighing in down for 4 hours. Wipe it off. Don’t use too much salt. Mix 6 eggs with a cup of parm cheese & 2 tablespoons of milk. Dip eggplant in a bit of flour & then egg mixture. Fry in veggie oil until brown on both sides about a minute a side. Put on a paper towel in batches to catch any residual oil. Then assemble. It’s too salty and gritty with breadcrumbs
Great video. I'm in the market for a new wand blender - can you please share the details on the "new toy" featured here? Thanks.
wowww your tshirt, where's to get that?
okay but we need to know where eric got his shirt from
RV 🖤
i need the link to erics shirt :'D
Mooshie
Should be eggplant parm not eggplant mozzarella. More shredded parm cheese or pecorino cheese and less mozzarella or is you use it use fresh. No store bought sauce and only a bit of oregano. And, peel the plant
🥰😍😘
Aubergine
Imagine if an Italian American was asked to create a recipe for a traditional Asian dish. Hey tony make me a killer banh mi and is this how your grandma made it 😂
We love Eric so much, also don’t forget TayTay is anti queer. Her lyrics had to be changed to save face. Yes, that happened.
This is so desirable and a bit lovely, it's good to low our cholesterol, and turns on our adrenaline. Goo. Those are good.
you got me feeling like a psycho, psycho
Psycho by Red Relvet??? How old is this video?
20th comment
Eric Kim looks like a discount Ryan Higa
You have know idea and it's called Parmigiana..not Parm..and Italians in Italy don't crumb
Congrats
What, no kimchi?
I’d rather watch an Italian make an Italian dish