Eggplant parmigiana – original Italian recipe


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  1. is this dubbed into English? I also never salt my eggplant and I've never had bitter eggplant. Salting is not to pull the water out but to get rid of bitterness. I do peel my eggplant because many people have trouble with the skin.

  2. Peel eggplant, cut cross wise instead of length wise 1/2 thick. Dry eggplant slices. Bread crumb slices dipping in egg wash then bread crumbs. Fry slices place them into baking dish in layers with mozzarella cheese and sprinkle with parm and your sauce to taste. the leftovers it always tastes best the next day.

  3. dont use liquid vegetable oils fot cooking.. they are rancid and not sutable for cooking. use beef tallow or ghee or coconut oil. they higher the saturated fat content the better the fat/oil is as it is stable

  4. Looks delicious. We always used flower then egg-wash then bread crumbs with parmegiano before frying. We also salted and pressed the eggplant first to get out the extra moisture. I notice the Italian videos, Sicilian videos and Italian American videos do it both ways. Some batter, some bread and some have no coating at all. Some use meat sauce, but most use meatless sauce. They all seem to also use firm Mozzerella or any firm cheese good for melting.

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