Eggplant Parmigiana, My Favorite Dish, Italian Recipe – Gianni’s North Beach


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  1. Thank you for taking the time to prepare this tutorial. We easily settled for this excellent demonstration after watching a handful of others which simply 'didn't cut the mustard'. Watching a real Italian Chef at work is very encouraging and we especially like how you acknowledge the controversial issues but leaving it for others to decide. The end result is exactly what we're aiming for – not too greasy and full of flavor. We have subscribed and look forward to following other recipes from your extensive collection. Now off to purchase the ingredients for tonight's dinner – Bellissimo!

  2. It looks delicious, but for some reason I never tried Egg Plant, but you convinced me to give it a try, I know that Paradiso's Deli in San Jose has it on Thursday's and the local Italians tell me it's the best, and that's why they come in, they also told me they can make the Lasgana at home.

  3. Yummy! Yummy! Yummy! I loved this tutorial, Gianni! I do want to make this. I pray I feel well this weekend to go to the farmer's market and get a nice globe of eggplant & make this! You inspire me! What do you suggest I serve with this? Do you have a favorite salad? Or bread to serve with it? Thank you again, Gianni! Have a blessed day! 😊 Joanie from NJ

  4. I wish I saw this video first before I made this dish for the first time today. I added way too much sauce between my layers. It's too soupy. But, everyone says it tastes good. So,… :)

  5. Cooking in Aluminum pans are to be avoided especially when using tomato or other acid bearing foods. Also, Canola oil is poor quality oil…You can use olive oil exclusively with no problems- many chefs do. Salting the eggplant is correct but, they must be put under pressure (such as a heavy pot on the top) while in the calender. The skins MUST be removed, they are not suitable for eating and contain some toxins as well, they increase the bitterness.

  6. Great job Gianni, looks good.
    I come from a long line of Sicilian ancestors and the funny thing is I have never had eggplant Parmigiana without bread crumbs. LOL
    Any way I'm going to try that.
    I think you failed to mention oven temperature and duration. I bake mine at 350 for about 10/15 minutes. What you think?

  7. I grew up with an Italian grandmother, and i didn't realize how much i missed her cooking until i started watching your channel! i ran out to the store and picked up everything i needed to make eggplant parmigiana.
    thank you for sharing a wonderful recipe.

  8. Hi Gianni. Glad I found your videos. Eggplant Parm is also my favorite dish ever. I have tried breadcrumbs vs flour and salting vs not salting the eggplant and I agree with everything you said. I have never tried an egg wash before and I think that will solve my over-oily frying problems. Can't wait to try it. Thank you so much! Best Eggplant Parm recipe on you tube.

  9. This dish is also my fav in the whole world. My grand father came from Naples Italy and my grand mother from Portugal. This way you make is almost how I make it and you do have to have the both cheeses. The way I start it I slice my eggplant thin and dry it out for a couple of days btween paper towels. Then I do the egg wash but I add about a cup of half and half proceed the way you do. When I make this I make a lot w some to freeze. Mr
    Gianni's recipe is the only way to go for eggplant parm. One more thing when I watch your
    videos I feel like I am at home with my dad. He is the one I learned from.

  10. Gianni, thanks for the wonderful presentation on how to prepare Eggplant Parmigiana. I have watched it several times. The timing for me to have discovered your video was very fitting, in that it coincided with Kroger having their "Taste of Italy" event. I was able to obtain all of your ingredients from their store. Also, I have been using EVOO for several years, but recently started substituting it for Avocado Oil. I was wondering if it would work with or as a substitute of EVOO? R. Monetta

  11. I'm so glad I found your channel, Gianni! I live in PA, just north of Philadelphia and have just cooked down what will likely be the last batch of fresh Roma tomatoes and basil from my garden this season. I was specifically looking for an Eggplant Parmesan recipe that omitted the nasty dry bread crumbs that I agree destroys the integrity of my beloved tomato sauce and the authenticity of this classic dish. I prefer my bread on the side… My girl and I are looking forward to this first baked meal of Autumn! Thanks for your help! BTW, "sauce" vs. "gravy" is a favorite and sometimes rather heated debate in this town! ;)

  12. Gianni, I want to thank you for your sauce recipe. I can now use it to make a pizza my wife loves ( I condensed it down and it turned out wonderful). I made you gnocchi recipe, but  Melanzae alla Parmigiana  was by far the best. Again thank you!

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