Authentic Eggplant Parmesan Recipe : Italian Cooking


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  1. Please tell me why he didn't cut it in ROUNDS. Cutting it lengthwise makes it stringy and tough to bite through. ALWAYS CUT ACROSS THE GRAIN.

  2. This is more like Francese style of coating and frying. I've never made it this way. I'm Sicilian, and have always used egg and breadcrumbs. I also salt them for a few hours to remove the bitterness. I may try this though, it looks wonderful! I have about 15 lbs. of eggplant that I picked today.  🙂

  3. This is not the original version of Parmigiana. The real parmigiana is very simple. First u need to put the eggplant slices in a bowl with salt for a few minutes in order to take all the bitterness away. U fry the eggplants in olive oil and then: a slice of eggplant,tomato sauce(simple!!tomato sauce,salt,a pinch of sugar,basil) grated parmisan cheese and basil leaves,then again eggplants,tomato sauce,parmesan cheese and basil leaves. This is the true parmigiana. Parmigiana is originally from sicily not from naples!!

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