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Eggplant Parmesan Italian dinner recipe. For more recipe ideas check out our playlists
Jack prepares his eggplant parmesan recipe for dinner in this video. A inexpensive classic Italian dinner favorite recipe.On Facebook it’s Daddy Jack’s in New London CT
Yea, looks good!
is chaplins open on mondays????
Man, I need to drive to New London for a meal at Chaplin's! I'd love to meet you Jack! 
A different twist on eggplant parm…gotta have some!
I learned at the Culinary Institute that salted eggplant help drain the eggplant of the bitter juices in the eggplant and the eggplant actually absorbed less oil when cooked also doing this process. Your call, I like the salted and pressed version.
Chicken sorentino is chicken topped with fried eggplant. That might be what your friend was referring to?
Jack, just viewed this easy to prep recipe and can't wait to try it. By the way, I am Tom from Chicago who met you last week in Ft Meyers, FL. I hope you had a great time as we did. Keep up the great work!
Chef, what brand of pots and pans do you use? Thanks for the videos, watching your videos is therapy for me. Great stuff!
love this guy.wish he was here in ozarks.i need to have my wife watch him
It was a pleasure meeting you at the Food Stroll. We talk briefly about Brechlin, Willimantic and of Gumbo.
Hi Jack, the idea of salting eggplant before you fry it is an old Italian tradition, salting removes the acid eggplants normally have. After salting, the eggplant releases a "black" liquid that my grandmother use to call the "poison" and her eggplant was never bitter or acidity. When using this method you have to remember to wash the eggplant in cold water after salting and then dry them off well with paper towels, this way they stay firm before and during frying.
Looks great. I haven't tried the ricotta, or rigot as they say in upstate NY.
I am going to try the ricotta/egg/parm mix without the bread crumbs to see if it will absorb less oil.
I sometimes leave the skin on, take it off or half off. I've heard about the salt/rinse/dry but only from non Italian cooks. My mother never salted. The procedure is long and messy enough to make without adding 3 extra steps.
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